Tuesday, April 22, 2014

Cooking Lab - Marinated Pork Chop w Pickled Mustard & Basil Crisps

Who doesn't like a pan-fried crispy pork chop? What if they are marinated in sweet soy sauce, served with pickled mustard and crispy fried basil crisps? This dish is so special, we called it "the reward meal." 

The real ultimate comfort food that you will want to have over and over again.

(c) GMV - Got My Vote!


- 4 bone-in pork chop 
- 2 tablespoon soy sauce 
- 1/2 tablespoon cooking wine 
- 3 teaspoon sugar 
- 2 tablespoon potato starch flour 
- 1/2 teaspoon five-spice powder 
- 4 tablespoon cooking oil 
- 100g pickled mustard 
- 200g fresh basil 
- 1 small chilli 
- Five-spice salt & pepper to season. 


1. Lightly pound the pork chop with the mallet to loosen the elasticity. This will prevent the pork chop from curling.

2. Mix the soy sauce, wine,pepper, sugar and five-spice powder in a large bowl.

3. Massage the sauce mixture into the pork chops.

4. Let the pork chop rest in the marinate preferably overnight, but 30 minutes will do.

5. Heat up the oil in a small skillet.

6. Lightly coat sweet potato starch on both sides of the pork chop.

7.When the oil is hot enough, carefully add in the pork chops into the skillet.

8.Deep fry for 3 minutes on each side, turning once, until golden on both sides.

9.Remove and blot off excessive oil on paper towel.

10. Use the same skillet, deep fried the basil leaves for 30 seconds or until crisp, crunchy and vibrant.

11.Blot off the excessive oil.

11. Heat 1 tablespoon of oil in a separate pan.

12. Add the pickle mustard and give it a quick stir fry.

13. Add in the sugar and chili and stir well.

   14. Arrange the pork chop, pickled mustard and crisp basil on plate.

15. Slice the pork chop into several strips.

16. Season with five-spice salt.

This taste way better than the normal chicken schnitzel. 
It is fragrant, crunchy and so addictive. 

Both kids and adults will not get enough of it.