This crispy and authentic Hainanese Breaded Pork Chop with a signature sauce by Chef Julie that will leave you wanting more!
Cuisine : Asian Course : Main Skill Level : Novice
Prep : 130 mins Cook : 20 mins
Ready in : 150 mins Serves : 1
INGREDIENTS:
- 1) 20pc Cream Crackers
- 2) 2 Eggs
- 3) 1 tbsp Minced Garlic
- 4) 1 no Big onion
- 5) 2 no Tomato
- 6) 3 rings Pineapples Rings (cut)
- 7) 600g Pork Collar
Ingredients for marinade
- 8) 1/2 tsp Baking Soda
- 9)1 tsp Five Spice Powder
- 10) 1/2 tsp Fine Sugar
- 11) 1 tbsp Minced Garlic
- 12) 1 tbsp Fermented Bean Paste
- 13) 1 tsp Sesame Oil
- 14) 1 tbsp Light Soya Sauce
- 15) 1 tbsp Corn Flour
Ingredients for the gravy
- 16) 5 tbsp Tomato Ketchup
- 17) 1 tbsp HP Sauce
- 18) 1 tbsp Worcestershire Sauce
- 19) 1 tbsp Sugar
- 20) 1 tbsp Hua Tiao Wine
- 21) 1 cup Water
- 22) 1/2 tbsp Corn Flour (dilute with 2 tbsp water)
DIRECTIONS:
- Butterfly the Pork Collar into about 1/2cm slices and flatten them slightly.
- Marinate the pork with the marinate ingredients for minimum 2hrs or overnight.
- Blend the cream crackers.
- Coat the pork slices with the beaten eggs and coat with the cream crackers.
- Fry pork slices until is golden brown and drain dry.
- Heat oil and add the garlic.
- Add in the red onions and add in the tomato and pineapples slices.
- Pour in the gravy seasonings.
- Thicken gravy with the corn flour mixture.
- Pour sauce onto the fried pork.
- Serve with mixed vegetables and fries.