I am not a lover of pork chops and trying to think of ways to make them appealing is sometimes challenging. I came across recipes for fried pork belly and thought I could make a version using up the pork chops. Its not as fatty of course, but the pork chops (cut into thin strips) tasted so good that I’m going to find some pork belly and make it again.
I had zero time to make the dish, so luckily it only takes 2-3 minutes to fry them. I put the strips in the marinade the night before and had hubby heat up the oil as I headed home from work. I literally walked in the door, threw on an apron and within half an hour dinner was cooked, we’d eaten and we were headed out the door again.
There is also a dip that is supposed to be served with the fried pork belly, but no time to make that either, so next time I make this dish, I’ll take the time to make the dip too.
- Thick cut pork chops
- Canola oil for frying
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 4 tablespoons soya sauce
- 1 tablespoon sugar or 1 tsp Stevia
- 1 teaspoon grated peeled ginger
- 1 teaspoon minced garlic
- 1 jalapeno, chopped
- Cut pork chops into 1/4" thick slices and place into the marinade.
- Marinate overnight.
- Heat about 1 1/2" to 2" canola oil in a large cooking pot (350F to 375F is optimal).
- Remove the strips from the bag with tongs and place between 2 sheets of wax paper. Give a bit of flattening love with a meat mallet.
- Place the strips in the oil in batches.
- Fry 2-3 minutes, remove from the oil and place on paper towel (on a plate).
- Sprinkle immediately with a dusting of salt and serve.