Hainanese Pork Chop

Preparation time

40 Minutes

Cooking time

10 Minutes

Serves

4-6

Crunchy on the outside and juicy on the inside, these pork chops are a must try.

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Blogger Maureen Ow, more famous as Miss Tam Chiak in the blogosphere, cooks a dish that she truly loves. Inspired by her Hainanese origin, she kicks off a culinary tour through Chinese dialects and regions.

Follow Maureen on her blog, Miss Tam Chiak.

Ingredients

4-6 (about 500 grams)
Pork Chops
, washed and dried
10
cups
Dried Bread Crumbs
2
Eggs
1
Red Chilli
, chopped
1
tablespoon
Worcestershire Sauce
1
cup
Frozen Green Peas
, thawed and boiled
some
Pineapple
, ideally fresh, diced into cubes
300
grams
Tomato Ketchup
2
tablespoon
Oyster Sauce
Salt
, to taste
50
millilitres
Chicken Stock

Directions

Tenderise the meat by pounding it using a meat mallet or the back of a chopper.
Marinate the pork slices in the mixed-together light soy sauce, pepper, sesame oil ant cornflour for at least 30 minutes or even overnight for more flavour.
Before frying, pour the beaten eggs onto a plate or into a shallow bowl. Dip both sides of each pork slice in the beaten egg.
Coat each side with breadcrumbs, patting to get an even layer. Gently shake off the excess breadcrumbs.
Heat your wok or pan with oil over medium-low heat. Fry each breaded pork slice until golden brown and crisp.
Heat oil in a deep dish pan and fry the onion.
Add the tomato, peas and pineapple cubes.
Add the Worcestershire- and oyster sauce, ketchup, stock, sugar and water and bring to a boil.
Allow to boil until the peas are cooked through.
Add in some corn flour solution. Stir into mixture to thicken the gravy.
Drizzle onto the pork chop. Serve.

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