Sunday, April 25, 2010

Pork Chop with Sweet & Sour Sauce


Last week, I was impressed by mom's home cooked pork with sesame oil. Not because of the specialty, but was on the pork itself. The thickness of the pork is sliced to about 3 to 4mm. It was then marinade, and shallow fried. To my surprise, the lean meat was so tender and soft without any special process.

Mom told me she used "muscle meat" - that's what my dad told the butcher when he bought the meat. I had no idea what is was until I watched a Taiwan cooking show. Chef Qiu Xiang introduced pork chop with cheese gravy. She shared a useful tips on making pork chop, that is using pork tenderloin (小里机肉). I learned that tenderloin is the most tender part in an animal, which is the muscle along the central spine portion. 

Without hesitation, I tried to cook pork chop with tenderloin. Instead of deep-frying, I modified the steps to pan-fry and followed by oven baking. It was then served with homemade sweet and sour sauce.

I don't have the proper measurement, so I can't share the recipe here. Feel free to post your question, I'll try my best to answer it.

17 comments:

Pam said...

This sounds and looks delicious! Love the tenderloin!

Elin said...

Hi Little Inbox....now I see so much of improvement here...and now mostly home cooked food..thumbs up!! :) Great dish :) Good photography by the way :)

Little Inbox said...

Pam, yea, I fall in love with tenderloin, hehe...

Elin, thank you so much. :) Cooking make my life beautiful!

Stella said...

Tenderloin is certainly the most tender part of cattle or pork, some parts are more moist though...
I don't eat pork much these days, but, if I did, this would be on my list. Sounds decadent and delicious-love that you baked it too!

May said...

I'm hungry looking at the pics

MaryMoh said...

Looks very delicious. I have not eaten this for a long time. Must try to cook, maybe with lamb.

Little Inbox said...

Stella, luckily it was not too late for me to know about it. :)

May, opsss...Are you first time here? Welcome!

MaryMoh, anticipating your lamb chop then. :)

tigerfish said...

Tenderloin usually can't be wrong in stir-fry, shallow-fry (pan-fry). Love it with Sweet and Sour Sauce. And also like that you serve the sauce bt the side cos the general consensus around is if drenched over the pork, the pork will lose the crispiness :)

mimid3vils said...

the fried to golden brown pork chop really mouth-watering ~~~

petite nyonya said...

The pork chop looks crispy and I bet it's delicious dipping in that sweet sour sauce. I'll surely add rice with that!

FoOd PaRaDiSe said...

yummy..... loves tender pork.

Dora said...

Wow! Looks great. U're so professional. :)

noobcook said...

Tenderloin is such a great cut, so tender. Your mum's pork chops similar to my mum's version ... she also serve with a similar sauce. But my mum's version more black haha

Little Inbox said...

tigerfish, yup. I'm glad that I learned about it now. :)

mimid3vils, hehe...it tastes really good!

petite nyonya, I eat it with some broccoli, that's my lunch. Luckily no rice.

Little Inbox said...

FoOd PaRaDiSe, and not to forget it's fresh too, hehe...

Dora, profesional? No, still long way to go.

noobcook, this is my cooking, not my mom's.

Pearl said...

Ooh - that looks like something my brothers would like!

Little Inbox said...

Pearl, hello, welcome here!

LinkWithin

Related Posts with Thumbnails