Pork Chops (Ding Tai Fung style)

Pork Loin slices to 15mm thick

Brine
500ml water
Baking soda 2 tsp (10g)
Salt 25g (5% brine)

Marinade
Sugar 1 Tbsp
Chinese wine 2 Tbsp
Sesame oil 1 Tbsp
Black pepper powder1 tsp
Garlic powder 2 tsp (OK to eliminate this if not available)
5 Spice powder 1 tsp
Cornflour 2 Tbsp

Method

1. Pound the pork chops with a meat tenderizer till it is 1.5X its original size
2. Dissolve salt and baking soda in water and soak the pork for 30mins.
3. Rinse the pork thoroughly and drain excess water. (Do not pat dry)
4. Mix all the ingredients in the marinade and coat the pork evenly. Marinade overnight
5. Deep fry the pork for 1.5 mins in 180°C oil.
6. Rest for 5 mins before slicing

Original Recipe from IeatIshootIpost