| A | |
| Pork chops | 4 pcs (500 g) |
| B | |
| Oyster sauce | 1 tbsp |
| HP sauce | 1⁄2 tbsp |
| Sugar | 1 tbsp |
| Salt | 1 tsp |
| Egg yolk | 1 |
| Coffee | 3 tbsp |
| C | |
| Honey | 3 tbsp |
| Maggie seasoning | 1 tbsp |
| Instant coffee powder | 2 tbsp |
| HP sauce | 1 tbsp |
| Chilli sauce | 1 tbsp |
| Tapioca flour | 1 tsp |
| Water | 150 ml |
Method:
1. Rinse pork chop, pat dry, chop with mallet till soften. Season with marinade B, keep aside for at least 1 hour.
2. Shallow fry pork chops with some oil squids, blanch in boiling water, remove and drain, keep aside.
3. Heat up oil in wok, shallow fry pork chop until golden brown and cook on both sides. Dish out.
4. Leave 1 tbsp oil in wok, pour in sauce C mixture and bring to boil, cook until slightly thicken. Remove and pour over the pre-fried pork chop to serve hot.
