Porkchop with Mushroom and Oyster Sauce YouTube Video
Porkchop with Mushroom and Oyster Sauce Video
Porkchop Dinner with Rice, Fries and Mix Vegetables and Sweet Corns.
If you make a Google search for Porkchop with Mushroom and Oyster Sauce and obviously you are in the Philippines or within the region, our Overseas Pinoy Cooking post and photos will most likely land on the first page.
Below is the direct link of that post.
On this video I am sharing how I cooked that dish. I have bought 4 pieces extra-large pork chop from Southsupermarket in Filinvest Alabang. It has been seating in our ref for a couple of days now. 4 pieces is too much for us, I will cook 2 pieces for today and think of another recipe for the other 2 pieces.
Porkchop with Mushroom and Oyster Sauce
Ingredients and Methods
What is needed:
2 pieces large porkchops
1 head garlic, crushed, peeled chopped
1 large onion, peeled, chopped
1 large can whole button mushroom, 1/3 cut into slices, 1/3 cut in halves and 1/3 keep as whole
1/2 cup oyster sauce
1/4 block butter
2-3 tbsp. Italian dry herbs or dried parsley
2-3 tbsp. raw or white sugar
1/3 cup cornstarch
salt and pepper
Wipe dry the porkchop with kitchen paper towel. Sprinkle salt and pepper on the porkchops.
Gently rub and massage evenly coat the porkchop with the salt and pepper. Make several cuts on each porkchop fat and skin ribbon, to prevent curling during frying.Keep aside and let stand for about 10 to 15 minutes.
Fried the garlic first:
In a wok heat about 1/2 cup of cooking oil. Stir in the chopped garlic, used 1 head garlic. Stir cook for about 1 minute or until it start to turn golden brown.Turn of the gas stove.Now transfer the fried garlic in a small plate.
Separate some for garnishing, Keep aside.
Now fry the porkchop:
Now using the same wok, heat the remaining oil, add more oil if required. When the oil start to smoke, fry the pork 1 piece at a time.Cover and fry its porkchop for 3 to 4 minutes its side, do not over fry, pork meat will become thought and dry if over fried.Use same cooking procedure for the 2nd porkchop.As an option crisp fry the skin and fat ribbon of the porkchops watch the heat, this will make the porkchop over cooked.When done remove the fried porkchops out from the wok, Keep aside.
Cook the musroom oyster sauce:
Now use the same wok to cook the sauce. Heat and add more oil if required.Stir in the chopped onion, 1 used 1 large onion.Stir cook for about 1 minute or until it start to turn golden brown.Add in half of the fried onions, reserve half for garnishing.Add in about 1/2 cup of water.Then add in the Italian dry herbs, or dried parsley if available.Stir, bring to a boil and simmer for 3 to 5 minutes, stirring once in a while.
Now add in the oyster sauce, about 1/2 cup.Then add the button mushrooms.Continue to cook for about 1 to 2 minutes
Now add in the unsalted butter, about 1/4 block.Continue to stir cook for another 1 to 2 minutes.
Add more water if required.Then add in the sugar, 2-3 tbsp. raw or white sugar.Continue to stir cook for another 1 minute.
Now correct saltiness and sweetness.Continue to cook for 3 to 5 minutes, stirring once in a while.In the meantime dilute the cornstarch in 1/3 cup of water.Now add in the diluted cornstarch, add in half at a time.
Checking the correct consistency, add more water as necessary.
Now continue to cook for another 1minute, continually stirring.Then add in the fried porkchops.
Completely submerged, the porkchops with the sauce.And continue to simmer for about 1 to 2 minutes, until done.
When done remove from heat and transfer to a serving dish.