Taiwanese Pork Chop in Salted Egg Cream Sauce

Pork Chop Marinade

• 4 pcs 2/3-inch thick bone-in pork chops
• 4 tbsp soy sauce
• 1 sachet Maggi Magic Sarap
• 1/8 tsp cinnamon powder
• 1/2 tsp Chinese 5-spice powder
• 1 tsp ground white pepper
• 1 tsp Shaoxing wine
• 1/2 tbsp sesame oil
• 1 egg, beaten

For the Coating

• 1 cup tapioca starch
• Vegetable oil, for frying

For the Topping

• White pepper powder
• Salt

For the Salted Egg Yolk Sauce

• 4 salted egg yolks
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 4-6 curry leaves (optional)
• 1 small chili, chopped
• 1 pack Nestle All-Purpose Cream

Directions

• Place each pork chop in a zip-top bag and pound with a meat tenderizer (or the back of a knife) until about double its original size. Snip 2-3 cuts along the tough outer membrane to prevent shrinking.
• Add all the marinade ingredients to the chops and coat thoroughly. Refrigerate 6 hours to overnight for best flavor.
• Spread the tapioca starch on a plate and press each marinated chop into it to coat evenly. Rest about 10 minutes until the starch looks moist.
• Fry the chops until golden and very crispy, about 3-5 minutes, then flip and fry another 2-3 minutes. Optionally double-fry 30 seconds per side for extra crisp. Season with white pepper and salt.
• For the sauce, melt the butter and saute the garlic, curry leaves, and chili. Add the salted egg yolks and cream, season to taste, and serve over the fried pork chops.

From featrmedia on Instagram.