1. Trim chops, discard the fat and bones. Mix together remaining ingredients in bowl, except chicken stock cube, water and extra soy sauce; add chops, mix well. set aside two hours. Stir occasionally.

 

2. Pour oil into wok or pan: oil should be 2.5cm (1 in.) in depth in wok. When hot, add marinated pork chops, fry quickly on both sides until golden blown and cooked through.

 

3. Remove pork chops from pan, cut into serving-size pieces, keep warm.

 

4. Combine in pan, water, crumbled stock cube and extra soy sauce, bring to boil. pour over pork. serve with Chinese mixed pickles scattered over. The pickles can be bought in cans or jars from Chinese stores, or you can make your own.
	Sweet and Sour Pork	Barbecued Port Spare Ribs