Boneless pork chops pan fried and then cooked tender by simmering in soy sauce with ginger garlic and spring onions.Tender and juicy pork coupled with the sweet, tart and smoky taste of the sauce makes this a perfect dish for your next meal.
STEP 1.1 tenderise 4 boneless pork chops using a mallet.
STEP 2.2 in a large mixing bowl add 20 ml cooking wine, pinch of salt, 2 roughly chopped spring onions, 10 gm sliced ginger, the tenderised pork chops and mix to coat the pork well.
STEP 3.3 leave to marinate for 30 minutes.
STEP 4.4 remove the chops from the bowl, keep aside the other marinade ingredients from the bowl.
STEP 5.5 place 50 gm corn flour in a plate and coat both sides of each chop with the cornflour.
STEP 7.6 in a pan heat 150 ml oil on medium heat, place the chops and fry on each side for 3 minutes until light brown. Then remove, drain and keep aside.
STEP 8.7 retain 1 tbsp oil the oil in the pan and add the rest of the marinating ingredients from the bowl. Stir fry for 10 seconds.
STEP 9.8 then add 3 star anise, the pork chops, 15 ml light soy sauce and gently stir.
STEP 10.9 add 700 ml boiling water to the pan, cover and boil for 10 minutes.
STEP 11.10 then add 30 gm sugar, 15 ml dark soy sauce and stir.
STEP 12.11 replace the lid and continue to cook for another 5 minutes until the juice has reduced.
STEP 13.12 then remove from the pan and serve.
Nutrition value
504
calories per serving
12 g Fat12 g Protein90 g Carbs13 g FiberOther
Current Totals
12 g Fat
12 g Protein
90 g Carbs
13 g Fiber
MacroNutrients
Carbs
90 g
Protein
12 g
Fiber
13 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
287 mg
Iron
9 mg
Vitamin A
181 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
215 mcg
Vitamin B12
0 mcg
Vitamin C
60 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
130 mg
Manganese
1 mg
Phosphorus
314 mg
Selenium
13 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
