In today’s world of culinary, fusion between Chinese and Western dishes have taken over by storm. And here we have a well-loved recipe to share with you - Hainanese Pork Chop, brought to you by Home cook Jasmine Ong. A delightful indulgence perfect for the weekend. The pork chop is crispy on the outside and tender on the inside. Drizzled with the tomato-based gravy and mixed vegetables, it makes the dish more appetising and enhances the texture in every bite.
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In today’s world of culinary, fusion between Chinese and Western dishes have taken over by storm. And here we have a well-loved recipe to share with you - Hainanese Pork Chop, brought to you by Home cook Jasmine Ong. A delightful indulgence perfect for the weekend. The pork chop is crispy on the outside and tender on the inside. Drizzled with the tomato-based gravy and mixed vegetables, it makes the dish more appetising and enhances the texture in every bite.
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Ingredients
Pork Marinade
- 300 g pork loin cut into 100g per pieces
- 1/2 tbsp corn starch
- 1/2 tsp five spice powder
- a dash of white pepper
- 1 tbsp fermented beans aka tau cheo, mash a little
- 3/4 tbsp sugar
- 1/2 tsp sesame oil
- 3 cloves garlic minced
- 1 tbsp water
Coating
- 8 slices cream crackers place them in a Ziploc bag and crush it into fine pieces
- 2 eggs beaten
sauce
- 3 tbsp Del Monte mixed vegetables
- 1 small onion thinly sliced
- 2 cloves garlic minced
Seasoning
- a dash of white pepper
- 3 tbsp Del Monte ketchup sauce
- 1/2 tsp worcestershire sauce
- 3/4 tbsp sugar
- 1/2 tsp chicken stock powder
- 125 ml warer
- corn flour mixture 1 tbsp corn flour + ½ tbsp water
Instructions
Prepare and marinade the pork for at least 1 hr
- Butterfly the pork. Use the back of the knife to pound both sides of the meat vertically to tenderise the meat.
- Place the meat in a bowl and add in all the seasoning. Mix it evenly, cling wrap and transfer to the chiller to marinate for at least 1 hr.
Prepare to deep fry the pork
- Take the meat out from the chiller and leave it in room temperature for 20 mins. #Tip: This will allow the meat to be cooked thoroughly.
- Remove visible pieces of fermented bean on the meat which can be quite salty.
- Pour the beaten egg over the meat. Coat it evenly.
- Coat the meat with the crushed cracker. Set aside.
- In a wok, heat up 800ml oil. #Tip: To test whether the oil is ready, dip a wooden chopstick into the middle of the oil. The oil is ready when bubbles are formed on the chopstick.
- Fry the meat one by one, till it’s golden brown.
- Remove from wok, set aside on a plate lined with kitchen towel.
Cook the gravy
- Heat up the frying pan with 1 tbsp oil. Add in garlic and onion, stir fry till fragrant.
- Add in Del Monte mixed vegetables and stir fry for 1 min.
- Add in the seasoning except for the corn flour mixture. Mix well and let it simmer for 3 mins.
- Add in corn flour mixture to thicken the sauce.
Assemble and serve
- Scoop rice on a plate. Arrange the pork slices. Spoon sauce over. The sauce can also be served separately.