Mummy's Pork Chop

This is an all time childhood favourite dish that my mum would whipped up to ensure that I take my meat! I never really fancy meat since I was a child as I could not tolerate the meaty smell and would vomit if the meat is not well marinated.

I really have to thank my mum for loving me so much that she will constantly whipped up delicious meals with nicely marinated meat so that I can get to have my regular intake of meat proteins.

Everytime I cooked this dish, my love for my mum deepens even further. She was my best friend and my mum and I really missed her so much. I wish my son could have the chance to meet his wonderful grandmother. I'm sure my mum will be whipping up fantastic dishes for my son too if she is still around. I miss you mummy.

Mummy's Pork Chop
Serves 3 (if this is your only dish)


Ingredients

2 pkts Pork Loin, sliced
2 Potatoes, cut into small pieces
1 Large yellow Onion, thinly sliced
1 cup Mixed Peas
3 tbsps Ketchup
1 tbsp Oyster Sauce
1 bowl Water
20pieces Cream Crackers, grounded into powder
Salt to taste

Marinate for Pork (please marinate for at least 4 hours prior to cooking)

1 Egg
3 - 4 tbsps Light soya sauce
Salt & Pepper to taste


1st Step

• Sliced the pork to about 0.5cm thick and pound the meat with a meat mallet or the back of the knife to tenderise the meat.
  
• The meat will spread out quite a bit after the hammering :)
  
• Once this is done, marinate all the pork slices and seal the bowl with saran wrap and put it into the fridge.

Putting the dish together

1. Heat the wok with oil and deep fry Potatoes till golden brown. Scope it out and leave it on paper towel to drain off excess oil.
   
2. Next, coat the marinated pork slices with the grounded cream cracker powder.
   
3. Once it is evenly coated, deep fry in the same oil. Continue the process until all the pork slices are done.
   
4. Leave the pork slices on paper towel to drain off excess oil. Once cool, cut into 1.5cm strips.
   
5. Pour the oil away and wash the wok.
   
6. Heat some oil in the cleaned wok and start by frying the sliced Onions till fragrant.
   
7. Next, pour in the cup of mixed pea and stir for 1 min.
   
8. Add ketchup and continue frying for another min. Add in the bowl of water.
   
9. Continue stirring for about 2 mins, add the oyster sauce and some salt to taste. Do not add too much salt at this point as the pork chop may be salty.
   
10. Once the sauce starts to bubble, add in the potatoes and the pork chops
    
11. Now you can taste the sauce and if it is still too bland, you can add salt or more oyster sauce to your taste.
    
12. Cover the wok and let it simmer for 1 min just to get the flavour into the pork
    
13. If you want more sauce, you can add more water.
    
14. Serve with rice.
    

Mum's Claypot Liver

My mum used to cook this for me when I was a kid as all old folks believed that liver is good for the blood so kids must have more of this hahahaha. I only take liver when it is cooked this way because the liver is nicely marinated and the sauce from this dish is so yummy with white rice!

When I gave birth to my son back in 2008, I started to read up more about cooking liver and if it indeed is good for my son. What I understand is that liver is encouraged but only in moderation as having too much of this can be toxic too. Well, in life, moderation is always the best bet :)

You can either use a claypot to cook it or any frying pan or HappyCall Pan as well. However, do omit the cooking wine if you intend to make this for toddlers or young children.


Mum’s Claypot Liver
(pre soaked the claypot overnight so as to avoid cracking the pot)


Ingredients

Pig’s Liver for 2-3 person
½ tbsp Sesame Oil
½ tbsp Cooking Oil
1 tblsp Chinese Cooking Wine
1 thumb Ginger
Spring Onions (Separate into the white & leafy parts)


Marinates for liver (marinate it for at least 1 hour in the fridge)

2 tbsps Oyster sauce
½ tsps Light Soy Sauce
A pinch of salt for 1 hour


Method

1. Heat claypot & add ½ tablespoon cooking oil and ½ tablespoon of sesame oil for cooking.
   
2. Fry ginger until golden brown, add 1 tablespoon of cooking wine
   
3. Fry the white part of the spring onion first, add liver and stir fry quickly.
   
4. Add in the leafy part of the spring onion and fry briefly for about 1 minute.
   
5. Do not add water to cook the liver as it will dilute the taste.
   
6. Cover the claypot and switch off the stove. Keep the claypot covered & after 5 mins, the liver is ready to be served.