i used to have something similar @ a Cai Peng Stall but since i no longer work in that area.. i don't want to just go back for the sake of it.. so decided to try my own.. each slice are less then 0.5cm thick.ok sharing the recipe but not an exact one... as you know. i am not someone who measure what i used.
Basic marinate stuffs i used:
light soya sauce
seseme oil
Some cooking wine
pepper & salt
2 cube of soya bean beancurd to 300g of meat
marainate for @ least 6hrs.
After that, add in an yolk and dust with some corn flour... dust them onto the slice pork chop.
Deep fried it @ 170degee till its 70% done and bring up to dip out the oil. After that, heat up the oil to 190 degee and deep fried till golden brown. it will tasted more cripsy this way. Of coz, you can chose not to do so.
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