Pandan/Screw-pine Leaf Pork Chop 香兰叶猪排
Recipe source : Doris Choo
I made pork chops by using pandan leaves to twine round the pork pieces, then securing the loose ends with toothpicks. This may not be the correct way to wrap them, but then I wonder whether there is a "correct" way of wrapping the pork pieces?
The wonderful aroma from the pandan leaves wafted throughout the kitchen while frying the pork chops. From the aroma, I knew there and then that the pork chops are gonna be good! In fact, my family found them finger-licking good!.
450g pork chops
A bunch of pandan leaves for wrapping
Oil for deep frying
1 tbsp soya sauce
1 tsp five-spice powder
2 tbsp Chinese cooking wine
1 tbsp ginger juice
60g shallots, smack with the sides of a cleaver
1/2 tsp salt
1 1/2 tsp sugar
1. Cut the pork chops into thin slices.
2. Stir the marinade to blend all ingredients together. Marinate the pork slices overnight in the refrigerator.
3. Clean the pandan leaves and wipe dry.
4. Wrap the pandan leaves round the pork slices.
5. Secure loose ends with toothpicks.
6. Deep fry in hot oil until done.
I am linking this post to Joceline Lyn of Butter. Flour & Me
The ingredient for September is "pandan"