Apple's Deep Fried Breaded Chili Garlic Pork

Category: Meat & Seafood
Style: Chinese
Servings: 4-6

Description:

Please note that the pork used for this dish was bought pre-Swine Flu outbreak. Besides, the Swine Flu is airborne, it is still pretty safe to eat pork. Although, I would not really buy pork anytime soon, I will just finish whatever is in the fridge. Hehehehe!

My Dad and Mom have had enough of Sinigang na Baboy so my Dad requested Fried Pork Chops. We had Country Style Pork Ribs and not Pork Chop so I decided to do a recipe perfect for the cut of pork we have available. It turned out tasty, yummy and very similar to the Salt and Pepper Ribs from North Park! Hehehehe! ;)

Ingredients:

• 1 pack (1.5 lbs) Country Style Pork Ribs (This one doesn't have much bones in it, mostly meat and a little fat. They cut it in huge chunks/thick strips so I had to cut them in small cubes like you would cut pork for sinigang)
• 1 1/2 cup of Soy Sauce
• 1 tbsp Brown Sugar
• 6 cloves of garlic (minced)
• 1 tbsp black pepper
• 1 tsp salt
• 1 tbsp chili powder
• 1 tbsp sesame oil
• 1 tbsp Mongolian Chili Oil (I would add more of the spicy ingredients since I love spicy food)
• 1 tbsp garlic powder
• 3 cups of flour (for breading)
• Enough vegetable oil to deep fry the pork :)

Directions:

Mix all ingredients except flour and vegetable oil in a large bowl. After doing so, place pork in bowl and stir making sure the pork is well coated with the marinade. Let sit for at least 4 hours or you may do this a day before to let the pork marinate well.

After marinating the pork, prepare the flour on a separate plate and heat the vegetable oil for deep frying the meat.

Just coat the marinated pork with flour, tap off excess flour and deep fry in vegetable oil. Make sure that the oil had heated thoroughly before cooking the pork. With the right heat, pork should turn into paper bag brown, cooked inside well enough and should only probably take 3 minutes per batch.

Please note that it may seem that the pork is overcooked because of how dark brown the coating will turn out to be, do not worry, the reason it's gonna be a bit dark is because we used soy sauce for marinade. It will not taste burnt as long as you cook it properly, do not exceed 4 minutes per batch when frying.

Serve with fried rice or plain white rice! :)