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Pork Chop with Vermicelli in Black Pepper Sauce

Preparation Time:   15  (mins)
Cooking Time:   10  (mins)
Cooking Method:   Others
Cook level:   Normal
Serving Size:   2  (person)

Hot Level 1

Pork chop (s) 200 g [about 4 pcs]
Rice vermicelli 120 g [or 2 egg noodles]
Black Pepper Sauce 2 tbsp
Water 1 tbsp
Cooked green vegetables [for serving]


Premium Oyster Sauce 1 tbsp
Oil 1 tsp
Corn starch 1/2 tsp
Chicken Bouillon Powder 2 tsp
Hot water 500 ml

  1. Marinate pork chop for 15 minutes.
  2. Pan-fry pork chop in 2 tbsp oil until done. Drain and chop into pieces. Keep warm.
  3. Cook vermicelli in boiling water according to packet instructions or until tender. Drain and place onto serving bowls. Pour over hot chicken stock. Top with pork chop and cooked vegetables.
  4. Heat  through Lee Kum Kee Black Pepper Sauce, water and pour over pork chop.

Tag: Pork Chop, Vermicelli, Black Pepper Sauce

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