Chinese Pork Chop
* 500 grams pork tenderloin or pork spare ribs, cut into ½-inch thick slices
* 1 large egg
* 1 tbsp cornstarch
* ½ tsp shaoxing wine
* ½ tsp salt
* vegetable oil (to deep fry)
* 1 ½ tbsp tomato ketchup
* ½ tbsp plum sauce
* ½ tbsp chili sauce
* ¼ tsp hoisin sauce
* 1 tbsp Worcestershire sauce
* 1 ½ tbsp black vinegar
* 1 ½ tbsp sugar
* 1 pinch Chinese five-spice powder
* 1 tsp sesame seeds, toasted
* 5 large eggs
* ¼ tsp smoked paprika
* ¼ tsp ground turmeric
* 3 tbsp vegetable oil, divided
* 1 medium white onion, chopped finely
* ½ red bell pepper, chopped finely
* 5 cups white rice, day-old
* ½ cup frozen peas, thawed
* 1 ½ tsp salt
* ¼ tsp sugar
* ¼ tsp ground pepper
* 2 stalks green onions, chopped
1) Pound pork with a meat mallet or the back of a kitchen knife until tender. Combine egg, cornstarch, Shaoxing wine and salt in a bowl. Add pork and marinate for 30 minutes.
2) Heat oil in a deep frying pan. Deep fry pork until golden brown and slightly crisp, about 5 minutes. Drain on paper towels and set aside.
3) Combine ketchup, plum sauce, chili sauce, hoisin sauce, Worcestershire sauce, black vinegar, sugar, five-spice powder and 2 tablespoons water in a saucepan. Bring to a boil then lower heat to simmer. Add pork and toss until well coated. Sprinkle with sesame seeds. Transfer to a platter and keep warm.
4) Make the fried rice: Beat 3 eggs in one bowl. Beat remaining eggs in another bowl with 2 tablespoons water, paprika and turmeric. Set bowls aside.
5) Heat 2 tablespoons oil in a wok over medium high heat. Add the 3 beaten eggs and cook until set. Remove from heat. Slice into strips and set aside.
6) Heat remaining oil in the same wok over high heat. Add onions and bell peppers; Add rice stir fry for 2 minutes, breaking up clumps. Pour in beaten egg-spice mixture ; stir fry for about 1 minute or until grains are coated in egg. Add peas; stir fry for 1 more minute. Season with salt, sugar and black pepper ; mix well. If rice looks dry, sprinkle some water or chicken stock, making sure to break up any clumps. Mix in egg strips and green onions. Serve with pork.