Hot & Spicy Porkchops

We may have converted Mommy and Achi, my older sister, to the wonders of Knorr's Hot & Spicy Bake Mix.

Aliw rin to think of the story of how we found this product. Hubby and I were in our neighborhood Asian grocery store when we remembered this one pork dish that we've been aching to try at home - Spicy Salt and Pepper Pork Chop. It's been a while since we were able to order this dish in Chinatown so we (okay, it was me) were craving for the taste.

Fortunately, hubby (thank goodness that he still remembers his Chinese), knows what spice it is that is used in my fave dish. We asked the cashier, she asked a store clerk, the store clerk asked the manager, and eventually, the manager asked the owner. And yes, we found it.

I sent a box over to Mom and Achi in California (each box has 4 packets and cost around $2.50) and sent some pictures of how we prepared our pork chops.

Basically, I get a huge piece of pork - usually, pork loin because it's tender and cut it up into smaller slices. Smaller slices mean that more of the spice gets into the meat and thus, tastier. Mix in 1 packet of the spice for every 2 lbs of meat, massage the spice into the meat and let it stand in the refrigerator for an hour.
Just before frying, I coat the pork pieces with camote powder (because I like the texture, but you can use cornstarch so that it becomes crispy) and deep fry the pork pieces.

The outcome is delish, I tell ya.

And yes, the pic on the left shows that I have no patience for cutting / chopping whatsoever and don't care about uniformity at all. But, however my pork chops look like, they do taste good and contrary to what the label on the spice package says, these aren't spicy at all.