1 lb. lean pork
1 tbsp. cornstarch
2 fresh red tomatoes

A:

1 big clove garlic, pounded
2 chicken yolk
2 tsp. curry powder
A dash of five-spice powder

B:

A dash salt and pepper powder
2 tbsp. light soy sauce
1 tbsp. sugar
1/2 tbsp. wine and salad oil

1. Cut the lean pork transversely into pieces 1 1/2 inches thick. Mix (a) and (b) well in a bowl and marinate the pork chops for 15 minutes.

2. Wash tomatoes clean, scald them in boiling water for a while. Take them, skin them, halve them, cut them transversely into thin slices. Lay them around the rim of a plate.

3. Add cornstarch to (1) and mix them well by hand.

4. Heat in the pot and pour peanut oil in. Lay the pork chops in when oil and wine are hot. Fry them over mild heat until both sides become brown. The peanut oil must be sufficient for shallow-frying. When the pork chops are sufficiently done, put them in the center of the plate.

5. Add a little peanut oil to the pot. Heat 5 tablespoons of juice after shallow-frying and pour over the pork chops for serving.