Method

1. Using a meat tenderiser (mallet), pound both sides of the pork loin.
2. Repeat this step for all the meat slices.
3. Add all the marinade ingredients into a ziplock bag and mix well.
4. Add in the pork loin slices, rubbing them in the bag to ensure that they are all well coated with marinate. Add a tablespoon of water if the marinade is too dry.
5. Leave in the refrigerator for at least 2 hours.
6. Remove marinated pork loin about 30 minutes before cooking.
7. Heat up a frying pan, and add about 2 tablespoons of cooking oil. Pan-fry pork loins for 2 minutes on each side.
8. Slice the pan-fried pork chops and serve with fried rice.

Recipe by Berlinda Goh