Recipe Ingredient
- 3 pieces (450-500g) pork cutlets or chops
- 200ml water
- 75g fresh white button mushroom, thinly sliced
- Ingredients (A):
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp bicarbonate of soda
- 1 tbsp baking powder
- Marinade (B):
- 1 tbsp oyster sauce
- 1 tsp Worchester sauce
- 1 tbsp cornflour
- Sauce (C):
- 1 tbsp light soya sauce
- 2 tbsp chilli sauce
- 2 tbsp brown sugar
- 1 tbsp grated ginger
- Juice of 2 oranges
- 1 tbsp lemon juice
- (D):
- 1 tsp chopped chilli
- 1 stalk spring onion, cut into sections
Instructions
- Use a mallet to lightly pound the pork cutlets. Combine ingredients (A) with 200ml water.
- Place pork chops in the mixture and leave aside for at least 30 minutes.
- Drain the meat well then season with marinade (B) for four to five hours or preferably overnight in the refrigerator.
- Just before frying the meat, add one teaspoon oil. Stir-fry the pork cutlets in a heated nonstick wok until meat is cooked through. Dish out and place chops on a serving plate.
- Combine sauce (C) ingredients in a saucepan. Add button mushrooms and cook to a quick simmering bowl. Put in spring onion and chopped chilli. Stir-fry well.
- Dish out and pour over the pork chops.
The sauce was very watery, next time I’d put in a potato flour slurry or similar near the end. Very strong ginger taste, overpowering the orange, I’d halve that. Otherwise it was good, we had a cheap cut of pork and it came out very soft.
Hi Heather! Thanks for the feedback! Yes, it’s a good idea to add slurry to the sauce to thicken it if the sauce could no longer be reduced.