In her most recent delivery, my MIL included a packet of pork tenderloin, so I used it to make some pork chops. I had been craving for some good pork chops and had been thinking about those yummy ones we had during our Macao trip.
Since there were quite a few pieces in the pack, I decided to make two different recipes - the first one is this Macao style pork chop, the other one is a Beijing style Jing Dou pork chop (Click HERE for RECIPE ).
This Macao style pork chops is good with some steam rice, on a bed of noodles or eat it the way the Macanese do - sandwiched between toasty buttered bread and some deglazed onions. Very nice!
|Eat it Macao style..|
|Or do as hungry-impatient me; just stuff it between |
an ordinary toasted bread. Yummy too!
Macao Style Pork Chops
- 2 pieces of pork tenderloin (about 3/4 size of your palm)
- 1 tsp oyster sauce
- 1 tsp maggi seasoning sauce
- 1/4 tsp chinese 5 spice powder
- 1 tsp soy sauce
- 1/2 tsp chinese cooking wine
- White pepper
- 1/2 tsp sugar
- 1/2 tsp sesame oil
1. Marinade the meat for at least 2 hours or overnight.
2. Heat a pan with some oil, and pan fry on medium heat for about 2-3 min on each side, depending on how thick the meat is. Remove and serve warm on rice, noodles or toasted sweet bun.
Super easy and tasty!