Martin Yan - PORK CHOPS WITH SPICY SWEET BROTH

PORK CHOPS WITH SPICY SWEET BROTH

This dish is part of a typical "workman's" lunch in Taiwan: a bowl of Basic Broth, cooked egg noodles, Marbled Tea Eggs and Tangy Bean Sprout Salad. Quick, filling and delicious! Try the marinade with chicken breasts. These tasty chops can also be served with Simple Sesame Noodles or just with the dipping sauce.

Makes: 8 - 10 servings

Ingredients:

Marinade
1 egg, lightly beaten
21/2 tablespoons light soy sauce
1 tablespoon Chinese rice wine
1-tablespoon ketchup
1-tablespoon hoisin sauce
11/2 teaspoons sesame oil
1-tablespoon cornstarch
1/4 teaspoon white pepper

1 2-pound pork loin, cut into 1/2-inch pieces

Dipping Sauce
2 tablespoons sweet chili sauce
2 tablespoons oyster-flavored sauce
1 tablespoon plum sauce
2 teaspoons rice vinegar

Cooking oil for shallow frying
Flour for dusting

Cooking:

Combine marinade ingredients in a large bowl; mix well. Add pork chops and stir to coat. Let stand for 20 minutes or marinate in the refrigerator for up to 4 hours.
Combine dipping sauce ingredients in a small bowl. Set aside.
Heat 1/4 cup cooking oil in deep-frying pan and heat to 350°F. In batches, remove pork chops from marinade, drain briefly, and dust with flour; slide into hot oil. Cook, turning once, until golden brown and cooked through, 2 to 3 minutes on each side. Remove with a slotted spoon; drain on paper towels.
Serve with dipping sauce.