pan fry porkchop with sauteed onion

Warning: this recipe is totally made up by me :)

Measurements provided are not axact, you may want to adjust a little bit to fit your taste.

Ingredients:

+ 2 pork chops

+ 1/2 white onions, cut into strips of ~1cm width

+ 2 tbs oil for pan frying

+ 1 tbs light soysauce

+ dab of salt

+ 2 tbs white wine

+ 1-2 tbs sweet wine depends on how sweet your wine is.

+ sprinkle of ground black pepper

Preparation:

+ At room temperature, either wet brine porkchops for a few hours, or dry brine with a little salt, soysauce. Or you can brine and store in the refrigerator overnight, but let the meat go to room temperature.

Cooking instructions:
+ Heat up oil in a wok or pan
+ Add pork chop to wok and sear both sides
+ You may add a little bit of water at a time, and let the porkchop cook slowly without burn.
+ Add soysauce (tip: pour soysauce around the side of the wok, and not directly onto the pork chops. Use the same technique when adding water, and the wines. This infuses the flavor to the meat better.
+ When the pork is cooked half way or a little more than half way, add onions.
You don't want to add the onion too early b/c it'll get burned if cooked too long.

+ Add white wine
+ Add sweet wine.
+ The soysauce and sweet wine is going to give it the caramelized color, so we want to watch our time after this point.
+ Flipping the porkchops frequently so that both sides can soak in the sauce.
+ Optional: taste the sauce on the meat, if need to then add a sprinkle of salt, or add more sweet wine if not enough sweet.

+ Note: you can get the onions out first if the onions have browned enough and the porkchops aren't as done as you'd like, don't let onions get burnt.

Braised Pork with Eggs (Thit Heo Kho Voi Trung)

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I was making Braised Pork w/ Eggs (Thit Heo Kho Voi Trung) for dinner last week, thanks to Wandering Chopsticks' recipe. I didn't have CocoRico, nor any Seven-Up, so I used some beer instead! LOL!

My Mom and sister usually use the pork belly to make this, but I don't want too much fat so I used pork butt instead, and follow the above recipe, with little bit of modifications on ingredient measurements to fit our own taste.

+ 2 lbs pork butt, cut into 2-inch cubes
+ 8 hard boiled eggs, peeled
+ 1 cup of beer (I wanted to follow WanderingChopsticks' CocoRico recommendation, or Seven-Up, but didn't have either one around my kitchen, the only thing available in stock is beer!)
+ 4 cloves of garlic, minced
+ 3 tbsp soy sauce (instead of fish sauce)
+ 1-2 tsp salt or to taste
+ 1/3 bar of palm sugar, crushed a little for easy dissolve (or 1-2 tsp sugar to taste)
+ 1 tsp caramel (WanderingChopsticks makes her own caramel)
+ 2 cups water (or more)

Heat 1 tbsp oil on medium heat, add minced garlic. Then add the pork cubes, stir around a little so the meat can brown a little bit. Add caramel, and stir around alittle bit more.

Add beer (better if it's CocoRico coconut juice, or Seven-Up).
Add soysauce and palm sugar.
Add 2 cup water. Let it all simmer on low heat for 15 minutes
Add in the eggs (I like the eggs to absorb more taste, so I add them in at the beginning - if you don't want your eggs hard cooked you can add them in later).

Watch your sauce amount, it should level around where it can cover the meat and eggs. Add more water, add salt+soysauce+sugar to taste, and let simmer more as needed. Stir the meat and eggs around occasionally so they can be evenly marinated in the sauce.

This is excellent eaten with hot white rice.