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

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 <

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