Recipe, Guide And Tips From A Hong Kong Kitchen
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Category — frying

Pork Chop Noodle In Soup

Pork Chop Noodle in soup

This delightful meal is great for the summer! Children love it — as long as the pork chop is tender enough. The trick is to pound it using the back of the Chinese chopper.

Ingredients and Measurement

Ingredients

  • 2/3 lb pork chop
  • Spring onions, chopped
  • Noodles
  • Chicken broth as soup
  • Good for 1-2 adults and 2 young kids

Pork Chop Marination

  • 1/3 tsp salt
  • 2/3 tsp sugar
  • 1 tsp rice wine
  • 1/2 Tbsp soy sauce
  • 1/2 egg (or 1 small egg will do)
  • 1.5 Tbsp corn starch

Tip #1: Get Fresh And Premium Pork Chop

pork noodle soup: measuring ingredient

I mentioned all over my site that you need good ingredients to make a good meal. Having said that, good ingredients doesn’t need to be expensive, and pricy ingredients may not equal good quality.

In the case of pork chop, or pork in general, it’s be best if you can get a piece that looks freshly cut i.e. the cross section should have a very thin layer of moisture on it. The meat is to have a natural pink color, the fat portion creamy white and the surface should shine with a healthy luster. If the fat looks yellowish, it means the meat has been cut for quite a while.

We bought 1 lb of pork chop for our family of four – J, myself, Big M (6 years old) and Little M (2.5 years old).

Preparation Before The Cooking

If you buy pork chop from a Chinese wet market, some nice vendors will offer pounding the pork chop you. However, I prefer to do my pounding at home because it is better to wash the meat first before pounding (and with my own nice and clean chopper).

Quickly wipe the pick chop with paper towel.

Tip #2: Pound And Slap!

pork noodle soup: how to choose fresh pork

Pound pork chops well. How? Using the back of the Chinese chopper, hammer each pork chop vertically first (about 0.5cm apart for each “pound”), then repeat horizontally…

pork noodle soup: pounding a critical step

… and finish with a big slap using the side of the chopper. Try it and you will notice that the weight of the Chinese chopper makes it an excellent hammer.

Do take some time to do the pounding properly, because this is the most critical part of this recipe. The rest is quick and easy.

Marinating The Pork Chop

Now, marinate the pork chop based on the measurement above.

pork chop noodle: how to marinate

Tips on an even and thorough marination:

Sugar is very hard to dissolve under room temperature. It is better to put salt, sugar, and light soya sauce in a measuring cup and the microwave it for 10 seconds (don’t over heat the soya sauce or else it will be spoiled). Stir until the salt and sugar dissolves.

Wine evaporates quickly, so I wouldn’t include it in the microwave heating.

After the marination is done, let the meat sit for at least 15 minutes (can be longer if weather isn’t too hot).

Cooking The Noodle

While we let the meat sit, let’s cook the noodles first. I like to use the Shanghai-nese rice noodles which is  shown here, because its mild taste goes well with the savory pork chops. But many other types of noodles, even spaghetti, are good choices.

I usually prepare:

  • 4 oz for J
  • 3.5 oz for me
  • 2 oz of Big M
  • 1 oz for Little M

But I run out of white noodles today so we settle with 8 ounces. Which is fine because we tend to eat less on hot summer days.

Pork noodle soup: how much noodle to cook?

Bring water to boil with a pinch of salt so the noodle will stay firm. Note: white noodles need to be attended because it easily overboils. It should be stirred occasionally as well so the noodles won’t get stuck to the bottom of the pot.

After cooking for 8-10 minutes (for white noodles — for other types you can pinch the noodle to test the firmness), wash and soak in cold water for a refreshing bath. This will prevent the noodle from getting too sticky and soggy.

pork noodle soup: cooking the noodle

Drain well, then mix with some oil (same reason: so the noodle won’t stick together). Dish on bowl.

It’s Pork Chop Time

Take out your drying pan and deep fry in hot oil until well-cooked. I normally don’t use the big wok because I tend to waste a lot of oil using that. But if you don’t mind the wastage it works just as well, if not better.

Pork chop noodle: how to fry the pork chop

After the pork chop turns golden in color, take out and drain. Cut into smaller pieces if preferred.

pork chop noodle - frying the pork

Final Step

Boil up stock and season to taste. You can use any soup such as chicken broth or left-over Chinese soup you had the day before. I simply boil some veggie (with some salt and oil) and retain the water for a light veggie soup.
pork noodle soup: how to prepare the pork chop
Pour in soup, and add pork chop. Sprinkle in spring onions and if preferred, spice up with a dash of sesame oil.

Here Is The Pork Chop Noodle — Pleasing To The Eyes… And The Taste Bud!

Pork Chop Noodle in soup

Final tip: the pork chop itself makes great afternoon snacks!

 

七月 4, 2011   No Comments