Dry fry pork is one of the delicious meals that you do not want to miss out on. It can be served with ugali
1 kg Pork Chops( more fat, less bony)
3 cups of oil (for deep frying)
4 cloves of garlic
2 large onions
3 tablespoons dark soy sauce
Salt and pepper to taste
3 tablespoons hot and sweet sauce
The hot and sweet sauce is optional for a spicier hot taste. Pick normal sauce if you prefer no heat to the pork
Get your pork chop, cut into 2 big chunks. We will start with tenderizing and marinating the meat. Spread the garlic over the meat as you massage both sides. Squeeze the lemon juice over the meat evenly then sprinkle salt to taste. Leave it for 10 mins for the flavor to infuse in the meat.
In the meantime, in a wok or large saucepan, heat oil over medium-high heat. With your spatula, check if the oil is ready by inserting the spatula into the oil until you see bubbles forming around it.
When the pork is ready, add it in and fry each side until golden brown and tender. Keep checking to ensure it does not burn.
Remove the pork chops from the oil. Place it on a chopping board and let it cool.
Cut up the pork into bite sizes for the next step
In a saucepan, add in some oil. Fry in the onions until soft. For 2 mins. Add in the soy sauce and stir. At this point, you may add any preferred vegetable ingredient. Ass the hot and sweet sauce. Stir for a few more seconds then go in with the cut pork pieces. Stir in well. Adjust the flavor with more salt and black pepper.
Remove the pork from heat and serve with kachumbari and some greens.