medium Recipe created by TAS National Finalists - Clinton Richardson & Jomarie Gealon
Spice Cured Salmon, Seared Scallop, Curry Leaf and Butter Poached Prawn
- 4 portions
Instructions
- Marinate pork chops with combined MAGGI Liquid Seasoning, lemon juice, and hoi sin sauce, stand 1 hour or refrigerate overnight.
- Drain pork chops, reserving marinade.
- Pan-fry pork as desired until golden brown.
- Heat oil in seperate pan, add onion, carrot and potato, cook until onion is golden brown, stirring occasionally.
- Add reserved marinade, and combined water and cornflour. Stir until sauce boils and thickens.
- Spoon vegetables and sauce over pork.
Recipe Details
Qty | Unit | Ingredient | Preparation |
10 | ea | Pork, boneless |
|
125 | mL | MAGGI Liquid Seasoning 800mL |
|
30 | mL | Lemon juice, fresh |
|
30 | mL | Hoisin sauce |
|
30 | mL | Hoisin sauce | Extra |
20 | mL | Olive oil |
|
200 | gr | Onion | Sliced |
100 | gr | Carrot | Cut into strips |
300 | gr | Potato | Cut into strips |
150 | mL | Water |
|
5 | gr | Cornflour | |
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