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  3. Hung Lay Pork Chop
  1. Recipes

Hung Lay Pork Chop

Tasty pork chop steak, in the western style, that can be topped with a concentrated herb sauce from the original 'Hung Lay' of North India. Served with the side dish ‘Original Thai style’ grilled sticky rice ‘Kao Ji’.

Hung Lay Pork Chop

Ingredients

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Making the dish

  • ‘Hung Lay’ Curry Paste 80.0 g
  • ‘Hung Lay’ Powder 4.0 tsp
  • KNORR Concentrated Tamarind Sauce 1 kg 3.0 tbsp
  • Fried Pre-Mixed with Fish Sauce 2.0 tbsp
  • Red Onion 120.0 g
  • Ginger root, cut into thin strips 20.0 g
  • Garlic 60.0 g
  • Roasted Peanuts 40.0 g
  • Sticky Rice 600.0 g
  • Clear Soup 400.0 g
  • Japanese Soybean for decoration
  • Top Asparagus for decoration
  • Chilli Lane for decoration
  • Pork Chop 8.0 piece
  • Egg 4.0 egg

Method

  1. Making the dish

    1. Using saucepan or wok, add vegetable oil and place over medium heat. Stir-fry curry paste for a minute. Pour in clear soup, add peanuts, red onion, garlic and ginger root.
    2. To mix tamarind pre-mixed sauce and fried-pre-mixed with fish sauce and taste it.
    3. To marinate pork chop with Aroysure All-In-One Seasoning Chicken Flavoured, then grill it.
    4. To shape sticky rice as flat round about 2 inches, mix with egg and boil it.
    5. Place Pork Chop on a plate, topped with ‘Hung Lay’ sauce. Then decorate side dish with chilli lane, parsley, onion and grilled sticky rice.
      
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