It is Mother's day and half the family is not home :=(. It had been a hectic week especially during the week end but with all the heartwarming phone calls and sms from near and afar the day turned out so well.
The four of us had a very simple meal at home as this is one of those days that we would not risk venturing out to restaurants (and wait for hours with hundreds of patrons for food cooked under stress). So the best thing would be mum's cooking on mother's day, right?
Wanted something to go with these beautiful red and white radish...
Bought these in one of those stalls on the way from Keningau to KK few days ago
These stalls are situated along the road from KK to Tambunan just before the highest point of the journey.
The weather here is cool and we love to stop by just for a breath of the fresh and crisp air.
The radish were so crisp and fresh that I thought I shouldn't do anything to them except to serve them fresh but knowing the children I had to pickle the white ones.
Okay, enough said about the radish and let me get to this simple pork chops recipe.
300g pork chops, sliced about 2/3 cm and pound with back of cleaver
1/2 T fish sauce
1/2 t white pepper powder
1 T corn flour
2 T oil
Marinate pork chops with fish sauce and pepper for at least 30 minutes (overnight in the fridge would be even better but my diners weren't prepare to wait that long).
Remove meat from fridge and mix in the corn flour.
Pan fry the chops in hot oil until just cooked (about 2-3 minutes on each side) and golden brown. Better option to pan-fry than deep-fry as less oil is used and the chops get crisp outside but still moist inside. Deep-fry tend to dry out the chop easily as they are quite thin.
Serve on top of white radish pickle and garnish with fresh red radish. Another 'yin' with 'yang'.
The chops would have gone very well with white rice but felt like having something different so we had soba instead.
Happy mother's day to every mother in the world!