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.