Nam Yu (red fermented bean curd) Pork Chop by Rontree Chan

3 pcs of tender lean porks (each butterfly to 2 thin pcs, make up to 6 pieces all together)
(Marinate ingredients)
2 cubes of red fermented bean curd.
2 tbsp of red fermented bean curd gravy.
3 tsp of sugar.
2 tbsp of white rice wine.
2 tbsp of minced garlic.

(Coating)
Potato starch (风车粉)

Method:
1. Flatten and pound the porks using tenderize.
2. Add the 5 marinate ingredients to the porks. Using hand to massage and mix well. Leave for 30-60mins.
3. Coat the porks with potato starch, spray mist of water on both sides of the pork then coat again with the potato starch 2nd time. Pat off excess flour.
4. Fry the pork chop in a deep sauce pan with oil enuf to cover the pork for ard 2-3 mins on each side.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/772068246195587/