Main Ingredients:
Pork Chops: 918g; Lemongrass: 2 tablespoons.
Seasonings:
Oyster Sauce: 1 tablespoon; Fish Sauce: 2 teaspoons; Light Soy Sauce: 1 tablespoon; Dark Soy Sauce: 1 teaspoon; Sugar: 2 teaspoons; Cooking Wine: 2 tablespoons; Cornstarch: 2 teaspoons; Baking Soda: 1/2 teaspoon; Corn Oil: as needed.
Taste: Salty and Fragrant; Cooking Method: Pan-fried; Time: Several Hours; Difficulty: Moderate.
Detailed Steps for Cooking Lemongrass Pork Chops
Wash the pork chops and use a meat tenderizer to pound them until they are thin.
Cut into small pieces for easier frying.
Peel off the outer layer of the lemongrass and only use the tender white part. Chop finely. Any unused lemongrass can be stored in the freezer.
Add oyster sauce, light soy sauce, dark soy sauce, fish sauce, cooking wine, cornstarch, baking soda, lemongrass, and sugar. (Baking soda can make the meat tender, which is a secret used by restaurants, but do not add too much or it will become bitter.)
Mix well with your hands and marinate for at least 2 hours. (I usually marinate in the morning and fry in the evening.)
Heat 1 tablespoon of oil in a non-stick pan and fry the pork chops over high heat until golden brown. (At the beginning, fry over high heat to quickly lock in the moisture so that the meat does not become dry.)
Flip and continue frying over high heat until golden brown. Then, turn down the heat, cover the pan, and fry for 2-3 minutes. Flip and fry for another 2-3 minutes. The pork chops are cooked when a chopstick can easily pierce through the meat.
Very fragrant and tender.
You can also cut into small pieces and serve.
