MARMITE PORKCHOPS

 MARMITE PORKCHOPS

Serves 2

3 pcs x 1cm thick boneless porkchops

1 tspn light soy sauce

1 egg white

pepper powder

2 tbspn potato starch/flour

1 tdpn each minced garlic and shallots

Oil for deep frying

Coriander leaves for garnish

Marmite glazing mixed together in a bowl: 1 tspn Marmite/vegemite, 2 tbspn honey, 1/4 cup hot water

1. Using the back of the clever, tenderise the porkchop marking with criss-cross lines by pounding on it. Slice each porkchop into 2.

2. Marinade porkchops with pepper, egg white and light soy sauce in fridge for at least an hour.

3. Sprinkle potato flour onto marinated porkchops and coat lightly.

4 Heat up oil in wok for deepfrying until hot. Fry porkchops in 2 batches until brown. Dish out and keep aside.

5 Leave about 3 tbspn oil in wok and fry minced garlic and shallots until brown. Pour in Marmite glazing mixture; bring to boil snd stir until thickens.

6. Add back the fried porkchops and coat well.

Dish out and serve garnished with fresh coriander leaves.