Saturday, 16 October 2004

Binugbog na Pork Chop

The title reads - "Beaten Up Pork Chop". I'm not very fond of pork chops because I find the meat quite dry. But once in a while we have this something like once every 6 months. This is one recipe I find to be quite de-stressing as it involves tenderising the meat by pounding on it. You can use a meat mallet like this:




If you can't find one, just use a wine bottle (wrap in plastic if it still has paper labels) or use the back of your big knife like a cleaver and bang away. Don't take out your frustration on it too much, make sure the chops are still intact. Since it is pulped it does not have to be marinated for a long time. The only problem I found is that it kinda burn easily because of the sugar in the marinade. Otherwise it is straight forward to do and quite good to have with rice, salad, soup or Ginisang Munggo (Sauteed Mung Beans) much like Purple Girl's dinner. This is adapted from the Chinese Cooking for Beginners by Huang Su-Huei.




Fried Pork Chops

6 pork chops (about 500 g)
2 Tbsp water
1 Tbsp soy sauce
1/2 Tbsp cooking wine
1/2 tsp salt
1 tsp sugar
1 tsp white vinegar
2 garlic cloves - minced
1 egg yolk
1 Tbsp cornstarch
  1. Tenderise the pork chops with a meat mallet or the back of a big knife like a cleaver.
  2. Except for the pork chops, combine all ingredients in a container.
  3. Add in the pork chops and marinate for at least 1 hour.
  4. Pan fry or deep fry the pork chops for 5 minutes or until they are golden brown and thoroughly cooked. Dish up and serve.

5 comments:

drstel said...

(akala ko yung mallet para kay snoot!hehehe.)
byuti ka pa nakapamalengke na.
I'd given up on pork chops too, the pork here is too lean (pinag Atkins na rin ata nila). Will give it another go with this. Thanks chefcelia.
(BTW, I checked out pointguard06, he has a very cute puppy there. his blog is very funny, pg lang for language.)

Anonymous said...

Many thanks. Not a blogger but a Pinoy recipe surfer. Hope you don't mind. Glad to come across your food blog via Radical Chef. Would you be able to help with the "how to" in glazing ham Pinoy style? Can I do that with gammon? SONIA

Ate Sienna said...

alam mo, lola, nayamot ako dun sa snoot na mamang yun ha! may mga non-filipinos kasi na, i know, ang mata muna ang kumakain bago ang pang-amoy at panlasa. pero to insult our food, dun ako na-high blood! napaka-white trash! mag-fe-flame comment sana ako sa blog nya pero wa na.. patulan pa sya. siya naman ang nagmukhang tanga sa comment mo sa kanya eh!

on to better things...

salamat nga pala kay ting-aling for my word for the day "singaw" hehehe.

ako, lola, type ko ang pork chops. pero tama ka, lagi nga syang tough kainin. siguro nga kailangan ko ng meat mallet. good suggestion!

celia kusinera said...

Drstel: Oo nga ano? Dapat pala nilakihan ko ang picture ano para matakot hehehe!!

Ate Sienna: Huwag ng pansinin yung isip batang iyon. Siguro nagawi lang dito dahil nag search sa virgin chicken. nyehehe!

Sonia: I haven't done any ham glazing yet but I'm always planning/dreaming of doing that every Christmas. I think the Pinoy style glaze have pineapple juice while western ones usually use orange or cranberry preserves. I will try to dig up some recipe for that but I will post it in the http://pinoywesternkitchen.blogspot.com/
If you want you can join us there in that blog or write a comment to ask for tips and recipes.

Anonymous said...

Many thanks. Will refer to pinoykitchen for ways and means(?). Just bought live crabs (along with the squid) from Chinese shop and cooking it the Pinoy way i.e. plonking it in the pot live. Hubby and kids just left home to avoid the dastardly deed I am about to commit.

SONIA