Recipes..Sweet 'n Sticky Deep-fried Pork Chops yummy

Ingredients:

3 pork chops (approx 600g), flattened and tenderised with a meat mallet
3 cloves garlic, finely chopped
Half a red pepper/capsicum, diced (optional)
Some toasted sesame seeds for garnish
Peanut oil for deep-frying

Marinade:
1 tbsp light soy sauce

1/2 tbsp five-spice powder
1 tsp sugar
Salt and pepper
1/2 tsp bicarbonate of soda
1 egg
1 tbsp cornflour
1 1/2 tbsp plain flour
Extra cornflour for dusting (before frying)

Sauce:
6 tbsp tomato sauce
1 1/2 tbsp maltose
1 1/2 tsp sugar
1/2 tbsp hoisin sauce
1/2 tbsp oyster sauce
1/2 tbsp kecap manis (or 1 tsp thick dark soy sauce, for colour)
1 1/2 tbsp chinese cooking wine
1/2 tsp chicken stock powder
100ml water
Salt and pepper to taste

Method:

Combine pork with marinade and leave in fridge for 4 hours. Remove from the fridge half an hour before cooking.
Heat up some peanut oil in a wok, enough for deep-frying. Sprinkle some of the extra cornflour on both sides of the pork chop, shake off excess and lower it into the hot oil. Deep-fry for about 6-8 minutes or until cooked. Drain on absorbent kitchen paper.
Heat up a tablespoon of oil in a clean wok and fry garlic briefly, then add capsicum and fry on high heat. Add sauce ingredients and bring to a boil. Season with salt and pepper. Simmer the sauce until it's reduced to a thick syrupy consistency. Toss in the pork chops and coat it with the sauce. Transfer to a serving dish and sprinkle with sesame seeds. Serve with steamed jasmine rice.

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