General Tso’s Pork Chop

Pork October 15th, 2007

general tso's pork chop

Early September, one of my avid readers, Reese, came to Kuala Lumpur and we met up for a Yong Tow Foo lunch at Ampang. She brought me a bottle of General Tso’s Sauce & Glaze from Boston to let me try it out. I’ve never heard, let alone tasted General Tso’s sauce all these while. Reading the ingredients, it looks like the sauce is a blend of garlic and plum (I think) and I thought this would work well with pork, especially pork chops. In the internet, however, I discovered that this sauce is more famous with what is known as the General Tso Chicken dish but being adventurous myself, I decided to give pork chops a try.

The result was absolutely mouth watering. General Tso’s sauce works well with fried pork chops which have been cut into small cutlets. The slight sour and musky taste compliments the pork chops and made the dish really appetising. My daughter gave it the thumbs up. It is such a simple dish that anyone can try it at home.

This is the recipe for General Tso’s Pork Chop

 

Ingredients

  • 400 grammes pork loin chops cut into 1 cm thickness
  • 2 tomatoes (cut into wedges)
  • 5 cloves garlic (chopped finely)
  • 100 ml hot water
  • Oil for frying

 

Marinate (for pork)

  • 2 teaspoons light soya sauce
  • 1/2 teaspoons salt
  • a couple of dashes of white pepper powder
  • 2 teaspoons chinese cooking wine
  • 3 teaspoons corn flour

 

Seasoning

  • 2 to 3 tablespoons General Tso’s sauce

 

Method

Marinate pork chops at least 30 minutes before cooking.

Heat oil in wok and fry pork chops till golden brown. Remove and set aside to cool. Cut pork chops to desired bite sizes.

Clean the wok and heat up 1 tablespoon of cooking oil. Add garlic and saute till aromatic. Add water. Once water begins to boil, add tomatoes, pork chops and General Tso’s sauce. Stir well and allow sauce to reduce to desired thickness.

Dish up and best served hot with steamed white rice.


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Comments

  1. 1
    tigerfish
    October 17th, 2007 at 2:41 am

    Ya ya, General Tao/Tso quite common in the US. But I thought it’s for those who don’t know how to make their own sauce. For you the expert, actually I think you don’t need this. πŸ˜€

  2. 2
    pablopabla
    October 17th, 2007 at 2:38 pm

    tigerfish : Well, it is a unique blend of sauce for me because I haven’t seen this over here. Now I shall have to try to experiment with this sauce and see what I can do with it πŸ˜€

  3. 3
    spy
    October 17th, 2007 at 5:26 pm

    nice..i am going to try this out.

    πŸ™‚

  4. 4
    reeseboston
    October 21st, 2007 at 8:07 pm

    Hey, do let me know when you get to make the sauce on your own. I am interested in your recipe for the sauce too, ahem! Sure glad your daughters love em as much as I do.

  5. 5
    pablopabla
    October 23rd, 2007 at 1:51 pm

    reese : What? Making the sauce myself? Heh! Heh! If I succeed, I’ll be a millionaire πŸ˜€

  6. 6
    reeseboston
    October 23rd, 2007 at 11:15 pm

    C’mon. You never know.

  7. 7
    mj
    October 31st, 2007 at 2:38 am

    I admire your excellent work & your spirit of Sharing. You write well…like a journalist. Have you considered publishing a recipe book of your own? …is good way to preserve some of these recipes for posterity.

    Your recipes remind me of the food my mum used to cook in Miri in the 50’s, 60’s & 70’s. I hope to try your recipes here in Canada some time. Just looking at your wonderfully clear pictures causes nostalgia to hit me hard as I scroll through your pages…

  8. 8
    pablopabla
    October 31st, 2007 at 5:29 pm

    mj : LOL! Thanks for your kind compliments. I was toying with the idea of creating an e-recipe book but I will need lots of time to venture into that project πŸ˜€ At the moment, this blog is my contribution to all.

    And yes, one of the reasons for this blog to surface is to document my family recipes (there are plenty, just not enough time and utensils to do them) and spread them around the world. I am happy to note that some have tried the recipes with success and would be keeping it as part of their family recipes πŸ˜€

    I hope you’ll try some of these. And do subscribe to this site’s feed so that you don’t miss out on the new postings.

  9. 10
    Justin
    May 21st, 2009 at 10:37 am

    I love reading your blog. You seem like a natural in sharing your experiences. I am starting my blog as well, do you think only natural writers can have something to share?

  10. 11
    pablopabla
    May 24th, 2009 at 4:05 pm

    Justin : Just write your heart out πŸ˜‰

  11. 12
    mable
    May 19th, 2010 at 10:32 am

    It looks delicious! May I know where can I get the sauce in Asia?

  12. 13
    C M Wong
    June 2nd, 2010 at 5:00 pm

    Some of your recipes mentioned “rice bowl”. Please tell me how much ( weight and/or volume ) is in the rice bowl.

    I appreciate the recipes in your website.

    Thank you

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