It is already the eighth day after Chinese New Year. Everything is moving back to its norm. Those nine to five-ers have started to work again. Vendors who normally take a long break during this time have fully reopened their shops. Most importantly, whatever groceries that I needed is now available again (except for that ripe bananas that I so wanted to make a banana cake).
Greetings to a new year! Today, I am going to introduce this Creamy Butter Pork Chop. Well, pork chop is just to finish off the leftover pork chop from our second day's barbecue. It is the sauce that is the star here. In fact, you can pair this sauce with chicken, prawns or any other meat. This sauce is quite often used in Chinese restaurants. I always marvel at how the Chinese embrace western ingredients (in this case thick creamy milk and butter) and make it their dish.
This dish is totally delish but also totally fattening! Well, somebody told me during Chinese New Year, calories don't count. You are on holiday! So perhaps...just perhaps... you might want to give this a last go before you slog it out.
Making this sauce is a breeze. You can make it in no time, just perfect if you are in a hurry. Like most Chinese dishes, the components are divided into the sauce and the meat, that is, pre-fry your meat, make your sauce and combine. See? As easy as 1, 2, 3... Now, let's get to the real stuff...
Made spareribs with the same sauce. Same method, different cuts. You could in fact replace this with any proteins you fancy.
Creamy Butter Sauce
50 g butter/marjerine
1 cup evaporated milk
1 cup cooking cream
2 (or less) tbsp sugar
1/2 tsp salt
4 cloves garlic, chopped
3 stalk curry leaves, washed and plucked
2 bird's eye chilli, sliced finely
1. Heat up butter in a wok/pan. Saute garlic in butter.
2. Add curry leaves and bird's eye chillis. Cook until curry leaves release its fragrant.
3. Stir in sugar, salt, cooking cream and evaporated milk. Reduce fire and simmer until sauce thickens.
4. Sauce is done when it is thick enough to coat the spoon. You can then add whatever cooked meat into the sauce to be coated. Add some tapioca starch slurry to thicken sauce if necessary. Remove from fire once meat is thoroughly coated. Alternatively, remove sauce and serve separate.
Normally, Chinese restaurants will use evaporated milk and cook until the sauce thickens. For home kitchens, whereby the fire is not as strong, it is better to use cooking cream as it is more aromatic and thickens quickly. If you are using only evaporated milk, add 1/4 cup more and simmer until it thickens. Add a little tapioca starch if needed.
Simple Pork Chop Marinade
300 g pork tenderloin cut into 1/8 inch thick, tenderize with a pounder
1 tbsp sugar
1 1/2 tsp salt
Creamy Butter Pork Chop(Makes 10 pieces of small-sized pork chop)
1 part of Creamy Butter Sauce
1 part of pork chop
1. Coat pork chop in a little cornstarch and fry in high heat until just cooked. Remove and drain.
2. In a fresh pan, make/heat up the creamy butter sauce (recipe above).
3. Add pork chop and coat the chops with the sauce. Plate and serve.