Crispy Garlicky Pork Chop
蒜香炸豬排
I am not a fan of deep-fried food for they usually absorb too much oil. But there’s time you badly need something like this. Whenever I want to have something crispy, I would cook at home. In this recipe, I would introduce my healthier version of deep-fried meat, with thinner coating, less oil wasted.
I love garlic so much so this is another deep-frying meat recipe marinated with loads of garlic. Read my other garlicky deep-fried chicken recipe, check Garlicky Fried Chicken in Korean Style. Also read more of my pork chop recipe, search ‘pork chop’ in the search bar.
Ingredients –
- Pork chops, 6 pieces, about 900g, I prefer pork chops with bones
- Garlic, 1 whole, or at least half, I am a big fan of garlic so I would use a whole garlic in medium size
- Egg, 1
- Cornstarch, 1/2 cup. The deep-fried coating would be thinner and crispier with cornstarch
- Light soy sauce, 2tbsp
- Chinese cooking wine, 2tbsp
- Salt, 1/2tsp
- Sugar, 1tsp
- Black pepper, 1/2tsp, freshly ground
- Turmeric, a nip, optional, for a prettier colour
How to do –
1. Loose up the meat double-sided with meat hammer, then cut into big bite size;
2. Garlic mashed or finely chopped; In a mixing bowl, put pork in, mix with garlic, 1 egg, 2tbsp of Chinese cooking wine and light soy sauce, half tsp of salt, 1tsp of sugar, 1tbsp of cornstarch, half tsp of freshly ground black pepper, and a nip of turmeric. Mix well and marinade, in fridge for at least 2 hours. Usually I would prepare in the morning or the evening before, then cook for dinner;
3. Now let’s start cooking. I am using a small size pan so that there wouldn’t be too much oil used. Pour in enough oil. I use olive oil for health reason but it is not the best choice in deep-frying. It’s better use oil in light colour. Heat the oil in high heat. While the oil is heating, prepare the pork. Put generous amount of cornstarch in a plate, coat the pork with cornstarch, pat gently to shake off extra powder, then put in the boiling oil and fry in medium high heat; deep-fry one side till golden then turn to the other side; when the pork turns golden totally, turn to high heat and continue frying for a few more seconds till it’s super crispy;
Tips –
- Use a small pot or pan so that you don’t need to use too much oil;
- Shake off extra cornstarch before deep-frying, if you want the coating thin and crispy;
- Make sure you coat the pork with cornstarch just before you put it in the pan. Cornstarch would get moist quickly. Keep the surface dry and the pork would be crispier;
4. They should be crispy enough, you could feel with chopsticks. If they are not, double fry. Place the pork on kitchen towel or baking paper to remove extra oil. Serve right away. But if you want to reheat them and still keep the crispiness, bake in oven for 15 minutes in 200 °C.
蒜香炸猪排
用料
- 猪排 6块，约900克(约3-4人份）
- 蒜 1头
- 鸡蛋 1个
- 淀粉 半量杯
- 生抽 2汤匙
- 料酒 2汤匙
- 盐 半茶匙
- 糖 1茶匙
- 黑胡椒 半茶匙
- 黄姜粉 半茶匙
做法
- 猪排我选用带骨的，连接骨头的部分肉最好吃。用松肉锤把猪排两面锤松，这样吃起来口感松软易入味；每块猪排可以切成4-5小块，吃起来更方便；
- 为了凸显蒜香，我用了一整头蒜，用半头至一头都可；现在来腌肉。蒜剁成细末或用压蒜器压成蓉，放入1个鸡蛋、2汤匙料酒和生抽、半茶匙盐、1茶匙糖、半茶匙黑胡椒，加一点点黄姜粉颜色会更好看，用手搅拌均匀，放冰箱腌至少2小时。我一般会早上预备好，晚上做饭的时候用；
- 现在来开始准备炸。炸粉我只裹太白粉，不用面粉，这样炸衣比较薄也比较脆，也不会吃到太多油分。把太白粉放到盘子上，肉块两面裹粉，肉下锅前要保持表面干爽，所以一边炸一边裹，不要一次过裹粉，下锅前把表面多余的粉抖掉；
- 炸东西的时候我喜欢用小锅来炸，虽然要多炸几次，但是油会消耗得少一点。如果要快的话可以多放点油至没过肉块，像我这样需要翻面，但是油耗会少。一般剩下的油过滤好马上用来炒接下来的菜就可以一次过用完；
- 我一直用橄榄油做饭，所以这次也是用的橄榄油，但是炸出来颜色会比较深。炸东西最好选用颜色浅的油，譬如玉米油。因为裹的是太白粉，所以不容易炸焦，用中大火炸至两面金黄再转大火多炸几秒可以一次过把猪排炸脆，如果想要更脆的话大火翻炸一次；用煮食纸或厨房纸吸一下多余的油。
