香矛豬排 (Pork Chop w/ Lemongrass)

Name: 香矛豬排 (Pork Chop w/ Lemongrass)
Yield: 2 people
Cuisine: American
Ingredients: 4 Pieces x Pork Chop; 2 Pieces x Minced Garlic Ball (獨子蒜); 4 Piece x Shallots (乾蔥); 1 Piece x Red Pepper (指天椒); 2 Piece x Green Onion (青蔥); 2 Teaspoon x Light Soy Sauce (生抽); 0.25 Teaspoon x Salt; 0.75 Teaspoon x Sugar; 1 Teaspoon x Lime Juice (青檸汁); 1 Teaspoon x Corn Flour (粟粉/生粉); 2 Piece x Lemongrass (Pressed&Minced, Remove leafs & roots)(香矛); Some Peppermint Leaves (薄荷葉); 1 Teaspoon x Fish Sauce (魚露); 1 Teaspoon x Sugar; Few Black Pepper Flakes

Henry Poon @henrypoon

香矛豬排 (Pork Chop w/ Lemongrass)

Henry Poon @henrypoon

Saved

Ingredients

2 people

Main Ingredients
4 Piecesx Pork Chop
2 Piecesx Minced Garlic Ball (獨子蒜)
4 Piecex Shallots (乾蔥)
1 Piecex Red Pepper (指天椒)
2 Piecex Green Onion (青蔥)
Marinating Seasoning (Amount depends on Pork Chop Portion)
2 Teaspoonx Light Soy Sauce (生抽)
0.25 Teaspoonx Salt
0.75 Teaspoonx Sugar
1 Teaspoonx Lime Juice (青檸汁)
1 Teaspoonx Corn Flour (粟粉/生粉)
2 Piecex Lemongrass (Pressed&Minced, Remove leafs & roots)(香矛)
Some Peppermint Leaves (薄荷葉)
Seaaoning Sauce
1 Teaspoonx Fish Sauce (魚露)
1 Teaspoonx Sugar
Few Black Pepper Flakes

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Steps

1

(1) 切好材料，記得把蔥同其他材料分開，蔥最後先落鑊用 (2) 乾蔥，蒜茸放埋一齊
2

(2) 豬扒洗凈，用廚房紙抹乾。用刀背略為拍鬆，加入醃料及香茅碎拌勻，醃約45至60分鐘，隨即放入燒熱的煎鑊中(中細火)，落足夠油半煎炸，把豬扒煎熟及表面金黃色，取出並吸乾油份，待用。
Note#1: 醃豬排盛低係碟到的香矛可以唔洗落鑊住，留返第(3)步落
Note#2: 煎炸完的油如果唔係太黑，可以倒返落未落鑊的香矛到，第(3)步用
Note#3: 煎完的豬排可以放係蔥上面，最後一起放落鑊
3

(3) 用燒油1湯匙，爆香蒜蓉，乾蔥片，指天椒，慢火煮至蒜茸變軟和輕微金黃色 (煮大約2-3分鐘)
最後，把豬扒和青蔥回鑊並注入Seasoning Sauce，快手兜炒勻，盛上碟，伴以薄荷葉，即可趁熱食。
4

(1) Rinse and dry pork chops, tenderize them briefly with the back of a chopper and blend in marinade, sprinkle minced lemongrass and leave them for 45 minutes to 1 hour, then fry marinated pork chops till done and golden.
5

(2) Heat 1 tablespoon oil to sauté garlic and shallot, put in pork chops and fry briefly. Pour in seasoning mixture; sprinkle diced chilli and spring onion, stir well. Dish up and garnish with peppermint. Serve hot.