Hainanese Pork Chop Rice

Name: Hainanese Pork Chop Rice
Yield: Serves 6
Cuisine: Chinese
Ingredients: 18 cream crackers; Cooking oil for deep-frying; 1 Tbsp minced garlic; ½ tsp baking soda (optional if marinating overnight); 1 Tbsp A1 steak sauce; 1 Tbsp Chinese rice wine (hua tiao jiu) (optional); 3 Tbsp tomato ketchup; 1 Tbsp sugar; 1 tsp five-spice powder; 1 Tbsp Worcestershire sauce; 2 eggs, beaten; 50 g (1¾ oz) frozen mixed vegetables (corn, peas and carrots); 1 Tbsp cornflour, mixed with 2 Tbsp water; 2 Tbsp tau cheo (fermented soy bean paste); 1 Tbsp light soy sauce; ¼ tsp ground white pepper; 600 g (1 lb 5⅓ oz) pork loin; 250 ml (8 fl oz / 1 cup) water; 2 Tbsp cooking oil; 1 red onion, peeled and sliced; 1 tsp sesame oil; Cooked rice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

Hainanese pork chop is delicious! To start off, pound the pork chop with a mallet or the back of your cleaver to tenderise it. Then marinate it for at least an hour, or if you have the time, the longer the better! This process adds flavour to the meat.

Ingredients

600 g (1 lb 5⅓ oz) pork loin
18 <

Asia
China
Singapore
Hainanese
Main course
South East Asia
Street Food

Method

Cut pork loin equally into 6 slices. Butterfly each slice and flatten with a meat tenderiser.
Mix ingredients for marinade in a bowl and rub over pork loin. Mix well, cover and let sit for 1 hour.
Blend cream crackers in a food processor until fine. Transfer to a flat tray and spread crumbs out.
Mix ingredients for sauce in a bowl. Set aside