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Even pigs can fry

metalslug

Alfrescian
Loyal
http://tnp.sg/guide/story/0,4136,238963,00.html?

Enjoy
Hed Chef

Even pigs can fry
By Hedy Khoo

May 03, 2010

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DRESS: Courtesy of Coast London at Paragon Shopping Centre. LOCATION: Courtesy of kitchen culture at Leng Kee Road. MAKE-UP AND HAIR: June Goh and Stacy Su from Make Up For Ever Academy

SOME are born to be wild and sow their wild oats.

Or at least that's what some would like to believe.

But they cannot be blamed, seeing how they were not amply warned during their frolicking pigpen days.

The oft-told tale of the three little pigs omits the fact that there are scarier things in life than a big bad wolf with asthmatic tendencies.

A house made of bricks is no match for a seething sow out to score a few slices off her philandering pig.

Wisdom for a wannabe wild boar is to be voluntarily domesticated long before tragedy in the form of a cleaver strikes.

Better a lifetime of domestic bliss with one sow-mate than end life suddenly as pork chops.

After all, for every hog with roving eyes, there is a scowling sow with a skillet.



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Herbed pork chops with lavender and vermouth

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TNP PICTURES: HEDY KHOO, KUA CHEE SIONG
INGREDIENTS

2 slices of pork chops (450g)
100g spinach
1 carrot, cubed
3 stalks of french beans, sliced into thirds
2 ears of baby corn, thickly sliced
10g butter
1/2 tsp lavender flowers
Vermouth
Sea salt
Pepper
1 tbsp uncooked bacon bits (optional)
Garlic oil

MARINADE MIX
1/2 tsp lavender
1/2 tsp sage
1/2 tsp basil
1/2 coriander powder
Black pepper
6 tbsp vermouth
1/2 tsp baking soda
2 tbsp olive oil

METHOD


  • Marinate the pork chops overnight preferably, or for at least an hour. Season with sea salt before frying.
  • Heat enough oil to fill base of skillet. Add bacon bits. Fry until browned, then remove and discard bacon bits. Place pork chops in skillet over medium heat. Allow to fry undisturbed for 3 monutes before turning. Allow it to fry another 3 minutes. Add 50ml of vermouth. Fry for one minute to allow alcohol to evaporate. Cover and turn off the heat. Let it sit for about five minutes.
  • In the meantime, boil carrots for a few minutes until they are soft enough to your liking. In another skillet, drizzle on some garlic oil and fry spinach for a minute. Season with salt. Remove and plate it.
  • Heat one tablespoon of garlic oil. Throw in french beans, carrot and baby corn.Add 5g of butter in. Once butter is melted, season with salt and pepper. Set aside.
  • Poke the pork chops. If juices run clear, the chops are done. If not, heat skillet minute. Remove pork chops from skillet.
  • Deglaze skillet by pouring in more vermouth and quickly stirring to get a thick gravy. Serve up pork chops with the greens and gravy.
 
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