Salted egg yolk dishes has become common in zhu chao （煮炒）stalls since the early 2000s. Not sure who invented this, but it is great.
There are so many versions of this sauce, we can hardly tell which is the original one. I like my version the best, simply because it is easy to prepare and tastes wonderful. I’m sure there are better versions out there, but as always, for me, simplicity is always key.
This same form of cooking can be used for chicken pieces, prawans, pumpkin, yam, crab and even squid. It is simply delicious.
500g Pork chop (tenderize by soaking in baking soda, or whack with a tenderizer)
1 cup Cooking oil
1 Tbsp Oyster Sauce
1 tsp pepper
1 Tbsp Sesame oil
1 Tbsp Chinese wine
1/2 cup Corn flour
3 salted egg yolks
20 curry leaves
2 bid eye chilies thinly sliced
20g Salted butter
1 tsp oyster sauce
- Season pork with seasoning and set aside.
- Heat the oil to medium heat.
- Coat the pork chop with egg, and then the corn flour.
- Fry until both sides are golden brown, remove from oil and set aside.
- Pour away all the oil except for a tablespoon.
- Fry the curry leaves and chilies.
- When leaves are crispy, add the butter and then the oyster sauce.
- Return the pork chops into the sauce to coat.
- Remove when the pork chops are evenly coated.
- Serve with steamed white rice.