Recipes
Mixed Organic Udon with Plant-based Porkchop and Scallion Oil
Mixed Organic Udon with Plant-based Porkchop and Scallion Oil
Recipe Details
Ingredients
General Ingredients
Scallion oil ingredients
Step by Step Instructions
Step 1
Chop scallion and garlic into small pieces. Slice the shallot.
Step 2
Add salt, sugar and white pepper into plant-based minced pork and marinade for 10 minutes.
Step 3
Heat the pan over medium heat, bring olive oil to boil then add in shallot. Turn to low heat and fry until slightly golden.
Step 4
Add garlic and cook until fragrant. Mix in scallion and turn off the heat after a minute. Season with soy sauce and oyster sauce, transfer to a small bowl and set aside.
Step 5
Place the plant-based minced pork on a parchment paper and shape into 2 slices of pork chop. Airfry at 170°C for 5 minutes to hold the shape.
Step 6
Add sesame oil and olive oil into bread crumbs, mix well.
Step 7
Coat the pork chop with flour, egg and bread crumbs. Airfry at 180°C for 10 minutes until golden brown.
Step 8
Bring a pot of water to boil, cook Hakubaku udon for 10 minutes then transfer to a bowl (cook 6 minutes for a more chewy texture). Drizzle a tablespoon of scallion oil and mix well.
Step 9
Cook the choy sum with the same pot of water.
Step 10
To serve, place udon on a plate then top with choy sum, pork chop and more scallion oil. Enjoy!
Ingredients
General Ingredients
Scallion oil ingredients
Step by Step Instructions
Step 1
Chop scallion and garlic into small pieces. Slice the shallot.
Step 2
Add salt, sugar and white pepper into plant-based minced pork and marinade for 10 minutes.
Step 3
Heat the pan over medium heat, bring olive oil to boil then add in shallot. Turn to low heat and fry until slightly golden.
Step 4
Add garlic and cook until fragrant. Mix in scallion and turn off the heat after a minute. Season with soy sauce and oyster sauce, transfer to a small bowl and set aside.
Step 5
Place the plant-based minced pork on a parchment paper and shape into 2 slices of pork chop. Airfry at 170°C for 5 minutes to hold the shape.
Step 6
Add sesame oil and olive oil into bread crumbs, mix well.
Step 7
Coat the pork chop with flour, egg and bread crumbs. Airfry at 180°C for 10 minutes until golden brown.
Step 8
Bring a pot of water to boil, cook Hakubaku udon for 10 minutes then transfer to a bowl (cook 6 minutes for a more chewy texture). Drizzle a tablespoon of scallion oil and mix well.
Step 9
Cook the choy sum with the same pot of water.
Step 10
To serve, place udon on a plate then top with choy sum, pork chop and more scallion oil. Enjoy!