Hainanese Pork Chops

Rate this recipe

banner

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Chinese Heritage Cooking

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

In colonial Singapore, many Hainanese cooks worked as chefs in hotels, clubs or the private homes of Western officials. The Anglicised restaurant and hawker dishes we now call “Western food” largely evolved from these roots. The original version of this dish was likely seasoned with very British condiments such as HP sauce and Worcestershire sauce. Versions that add tomato ketchup to the sauce mix are more common nowadays.

Ingredients

  • Boneless pork chops 450 g (1 lb)
  • Cornflour (cornstarch) 2 Tbsp
  • Eggs 2, well beaten
  • Cream crackers 20, crushed into fine crumbs
  • Cooking oil for deep-frying
  • Potatoes 2, peeled, halved and cut into 1-cm (½-in) thick slices
  • Onion 1, peeled and sliced
  • Frozen peas 150 g (5⅓ oz), thawed

Sauce

  • Water or light stock 150 ml (5 fl oz)
  • Light soy sauce 1 Tbsp
  • HP sauce 1 Tbsp
  • Worcestershire sauce ¾ tsp
  • Sugar 1 tsp
  • Cornflour (cornstarch) 1 tsp
  • Salt to taste

Method

  1. Mix ingredients for sauce together and set aside.
  2. Sandwich pork chops between 2 sheets of plastic wrap, then pound lightly with a meat mallet or rolling pin until meat is barely 1-cm (½-in) thick.
  3. Dust pork chops evenly with cornflour and let sit for 1 minute. Dip pork chops in beaten egg, then coat with cracker crumbs. Let pork chops stand for 10 minutes for crumb coat to settle.
  4. Heat oil in a wok until it shimmers and a light haze forms over it. Gently lower pork chops into hot oil and deep-fry for 4–5 minutes until golden brown, turning once. Fry in batches if necessary. Do not crowd wok. Remove pork chops and drain well on paper towels.
  5. Drain all but 3 Tbsp oil from wok. Reheat oil and sauté potatoes over medium-low heat for 8–9 minutes, turning frequently, until lightly browned and tender. Remove and drain on paper towels.
  6. Add onion to oil left in wok and increase heat to medium. Fry for 2–3 minutes, until softened and beginning to brown.
  7. Stir sauce mixture and peas into onion in wok. Bring to a boil and return potatoes to wok. Lower heat and simmer for 1 minute, stirring, until mixture thickens. Adjust seasoning to taste.
  8. Slice pork chops and place on a serving plate. Pour sauce over and serve piping hot with rice.