Pork chop has always one of my simple guilty pleasures, a slab of loin with a layer of fat can deliver a rather satisfying meal perhaps second only to steak in its simplicity and taste, but at 1/5 the cost (if you count only the cost of meat).
The tricky part about pork though is that if you don’t get it “just right”, it’s easy to have an overcooked piece of dry meat that takes 1/2 hour just to chew, or worse, under cooked and be friends with your toilet for the next day or two. Beef is a lot more forgiving in that regards.
Sous vide to the rescue then! Ever since I bought myself a little sous vide stick (the cheapest version of Anova), I’ve been using it for pork chop exploit quite a few times, I want to share with you my recipe today.
250 gram pork chop, preferably with a layer of fat
2 tablespoon of fermented tofu for marinate
asparagus + garlic (or any side dish you wish to have)
2 tablespoon butter/cooking oil
marinate pork chop with fermented tofu (preferably overnight), seal in vacuum bag
sous vide pork chop at 60 Celsius for 2 hours
remove from water bath, heat up frying pan till smoking hot, pan sear for 1 minute each side, remove and let rest for 4-5 minutes
fry asparagus with butter & garlic while pork is resting, serve as side
If you want someone else to be doing the job, I think ANTE probably has the best pork chop in town.
Hidden within SS3 there exist a couple rows of shop houses that is away from the busier part of of the housing area, and at the corner of row of shop there is a kopitiam with a pretty funky name of Restaurant Pom Pom (also a name of an island at Sabah). Within this restaurant is a small stall called A&Z Western Food, and that’s our destination for dinner a few weeks ago.
update 26/3/2015: apparently this stall has moved, I don’t have the new location, if you do, please leave a comment
A&Z western food at restaurant Pom Pom
While there are more famous Malaysian Western food even within SS3 itself (those nearby Shell petrol station), this one is pretty special. For starter, it is non halal and actually serves pork. The menu also includes fish, chicken, lamb, sausage, and mushroom soup.
For dinner, we tried their pork chop (RM 10), chicken cordon bleu (RM 12), grilled chicken with black pepper sauce (RM 9), and fish and chips (RM 9).
While the pork chop turns out just a little dry (easily fixed with a bit of sauce), the other dishes we ordered were all pretty good. The grilled chicken was flavorful, chicken cordon bleu very crispy on the outside and goes well with the mushroom sauce, and there were no complains from the fish and chips.
Haze approved the Western food here, the mash potato’s pretty good
The most interesting thing about this place though must be the way mashed potato is prepared here. They’re shaped in little balls and coated with some type of sauce, I guess that makes it slightly healthier and less oily than fries, and at the same time they taste quite good as well.
For no frills Malaysian style Western food, this is a place I don’t mind going back again and again.
Address: A&Z Western Food Restaurant Pom Pom Jalan SS3/64 Petaling Jaya, 47300 Selangor GPS: 3.09667, 101.61317 Hours: lunch and dinner daily
In my book, Lot 10 Hutong is by far the best food courts in Klang Valley, I will miss the convenience of being able to walk there in 10 minutes, we’re relocating the office to a building that’s perhaps more glamorous, but unfortunately a bit too far to be walking to the awesome food choices offered at Bukit Bintang..
Tai Lei Lor Kei pork chop bun stall at Lot 10 Hutong food court
So I asked my sometimes lunch buddy Jean for pointers, and she suggested that I should try the pork chop bun at Tai Lei Lor Kei (大利来咖啡室).
signature frill pork bun, and sawdust cake dessert
Originally from Macau, the branch here at Hutong enjoys pretty brisk business during lunch hours. The menu revolves around pork chop, but does offer chicken wings and curry fish ball as well. You can have these with rice, bun, or even noodles.
The value set meal for signature pork chop bun goes for RM 13.90 with inclusion of a drink, and on its own the bun costs RM 11.90, certainly within the accepted price range at this part of KL.
The pork chop is surprisingly succulent and not entirely too oily, with the portion being rather huge as well. Without any accompanying lettuce or cucumber, your tongue might yearn for a bit of green after a while, but it will definitely put a smile on any carnivores.
enjoying my pork chop bun, and jean with jealous eyes cos she had sore throat
As for the accompanying drink, I chose their Macau milk tea and was not disappointed. The other must-order item if you find yourself at this stall is their sawdust cake dessert. The cake isn’t exactly a cake but more like a slightly hardened tiramitsu with very fine grind peanut, it was very delicious.
I guess I’ll have to drive/ride to Hutong next time, which I think most likely will.
Address: Tai Lei Lor Kei at Hutong food court
Lower Ground Floor
Lot 10 Shopping Mall
Jalan Bukit Bintang GPS:3.146462, 101.711758
Nam Yu (red fermented tofu) is one of my favorite ingredients to marinate meat. I’ve used it for deep fried chicken wings and pork slices, and thought I’d give it a try in a recipe that has East meeting West – Nam Yu pork chop.
The idea is simple, using the Western cooking method utilizing griddle and oven, but marinate the pork with nam yu. The result turned out rather well, with the pork acquiring that sweet and salty flavor of nam yu, while not having to use oil (as with deep frying) and be able to retain much of the natural juice in the meat.
nam yu pork chop, a griddle is preferred
4 pieces of pork chop at 150-200 grams each (I prefer the cut with a layer of pork fat)
2-3 cubes of nam yu
2 cups of mushroom
1 bulb of garlic
lettuce for granish
Haze enjoying the nam yu pork chop, with some mushroom & lettuce
using a pestle (or back of chopping knife), pound and flattened the pork to half it’s thickness. This is to make the pork more tender
spread the nam yu on pork and left marinate for at least an hour
heat up the griddle, and saute the pork until brown (2-3 minutes each side)
add mushroom and garlic to the griddle, and place in oven at 175 Celsius for 10 minutes
remove from oven and let the meat sit for 5 minutes before serving
The garlic and mushroom should be cooked in the oven with the fat coming off from the pork. The lettuce serves as a garnish as well as something refreshing between the bites. Give it a try!
I can’t believe it took me so long for my first visit to Betty’s Midwest Kitchen.
I spent 3.5 years of my life living in Midwest in my early 20s. 2.5 years in Minnesota, and another full year in Ohio, so the meal at Betty’s definitely brought back some memory, allowing me to rekindle with the tastes I was once so accustomed to.
Betty’s Midwest Kitchen
We went to Betty’s on a Saturday for dinner without reservation, that was a mistake. The little restaurant was packed and we were the 7th group to be waiting for a table.
The host though, were true to Midwestern “niceness”, explained the situation to us, and asked us to wait patiently while taking our orders. So under the dim lights of the sidewalk, we inspected the menu and made our orders.
pork burger, pork chop with apple sauce, pork belly, pork chop with gravy
Some half an hour or so later, we were seated, and in 5 minutes, our food was served. The service was super efficient, that’s always a plus point.
Our orders were a pork burger (RM 12), 2 pork chops (RM 23), pork belly (RM 27.50), and 2 portions of pork ribs (RM 32.50 each). That was for 6 person, and yes, every dishes were of my favorite for-food animal. Lovely.
baby back ribs, Haze, KY, sister & Jerry
And the food were good! Real hearty American food. Properly grilled and deep fried, they are as original as you can get. The pork came in big chunk and were juicy too, it’s everything you want in a proper non-halal Western style dining without being pretentious.
If you want real American food that will clog your artery and make you one step closer to joining the Biggest Loser, this is definitely the place to go, they are so good. I will be there again, this time I’ll call for reservation go on weekdays! 😀
p/s: I think they don’t take reservations
Address: Betty’s Midwest Kitchen A-G-40, Jalan PJU 1/43 Aman Suria Damansara, 47301 Petaling Jaya, Selangor GPS: 3.123161, 101.595329 Tel: 03-7880-0196