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