Use to eat this dish very often at MIL's place, so learn to cook this dish a few years ago and now try to modify it a little with different ingredient. This is a pretty easy dish. I didn't add gravy cos the family like it this way.
500g pork (bak tau) - Cut into about 1 cm thick slices.
1/2-1 tsp pepper
11/2 piece of preserved red beancurd
1tbsp of cooking wine
1tbsp sesame oil
For deep frying:
2 eggs - beaten
japanese bread crumbs
1. Pound the pork slice with a mallet or the back of a chopper. Marinate pork with the seasonings and place in fridge for a few hours.
2. Pat dry the meat with kitchen towel. Coat the meat with plain flour, shake off any excess, dip in beaten egg then coat with bread crumbs. Deep fry in medium hot oil till its golden brown color.