There you go, my low carb lunch. It will be the same for dinner. I told myself that MCO 3.0 I will lose weight and not put on like during MCO 1.0. Even if I don't lose much weight, I must at least trim down my body fat build more muscles.
Today was supposed to be the last day of the 14 day lockdown which started on 01-06-2021. But as expected from the still very high number of Covid-19 infections, the lockdown had to be extended until 28-06-2021. I am not complaining.
I have been getting my oink oink supply online from Sanbanto. You can either order for pick up or delivery. They are so laku that delivery dates can be something like 2 weeks ahead.
This is one of my purchase, what is known as collar pork chop.
I like this cut for the fat marbling. I hate lean meat. What I did was I bashed up the pork chops in between two pieces of cling wrap with a meat hammer.
Then each piece was rubbed with marinade made from light soya sauce, oyster sauce, tomato ketchup, pepper and crushed garlic.
The meat was kept in the fridge to marinate overnight. The next day, I just take it out from the fridge to stand to room temperature. The pork chops are then lightly dusted (I used a small sieve which helps to dust the cornflour evenly) with corn flour before being pan fried for about 4 minutes per side.
That is my new 28cm Carote frying pan. I was so happy with the deep frying pan that I just could not resist buying this one. So worth it lah! I am thinking it would be perfect for making kimchi pancakes heh..heh...
The meat was nicely browned and cooked just right. So tender and flavorful.
It is nice eaten with rice or with a simple spaghetti aglio olio. In my case I chose to have it with some slaw and green salad.
It made for a very filling meal but I admit, it would be great if I had some carbs to go with it, say roasted potatoes or a potato salad.
I like to buy the collar pork too. I must try using your recipe for seasoning. Your meal looks beautiful and delicious. Yes, best with roast potato or potato salad. I am feeling hungry now.
ReplyDeleteI am buying some more and hope to try out different marinades.
DeleteMy missus always buys pork belly - she says the meat is nicer but I am not fond of it - too much fat. She will patiently peel off the fat and throw away, not me. Sometimes, she buys lean meat but it is too hard, too dry when fried like that, not nice. Does hammering it like that help tenderise it? I will try that next time.
ReplyDeleteI love pork belly too hah..hah... Lean meat is a no no for me. Not nice at all. Yes, hammering tenderizes the meat.
Deletecolourful plate of greens with meat....looks tasty!
ReplyDeleteIt was nyum! nyum!
DeleteYour bowl of pork meat and saladis restaurant standards. Really can sell. I prefer lean meat but I wonder if eat your bashed up meat, can still feel the fat meat or not? If cannot, then I can eat. If can feel, I also can eat but I will spite out all the fatty bits that I can feel with my tongue.
ReplyDeleteDefinitely can feel the fats. I love it. LOL!
DeleteWhoa, your 28cm pan is huge...I consider my 26cm already big (and find it a bit heavy when I hold it too long to pour out the contents). Wouldn't bashing it with a meat mallet cause the meat to have a minced texture? That's one thing I don't have in the kitchen coz I never had to bash anything...lol.
ReplyDeleteNo, bashing does not cause the meat to have minced texture. Instead it tenderizes the meat. Maybe if bash too hard and too many times it might become minced meat. LOL!
DeleteOh yeah I love this cut of oink over others, although never bothered to know what it is called exactly LOL! To me this is the middle ground between unappetizing lean oink and the expensive oink belly.
ReplyDeleteWe are on the same page then. I only buy this cut but I do buy pork belly from time to time.
DeleteI just cooked pork chop yesterday (but with pork loin which was a bit too lean). I had them breaded and baked in oven, more hassle free. :)
ReplyDeletePlease blog about it!
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