![\"\"](\"https:\/\/chekyang.com\/musings\/wp-content\/uploads\/2008\/10\/blog-2008-cooking-p1000465-hainaneseporkchops.jpg\" "\\"blog-2008-cooking-p1000465-hainaneseporkchops\\"")
Yang’s mother cooks great dishes. Matt can attest to that :) Recently, Yang missed Hainanese pork chops and asked me to try whipping up the dish.<\/p>\nYang’s mother cooks great dishes. Matt can attest to that :) Recently, Yang missed Hainanese pork chops and asked me to try whipping up the dish.<\/p>\n
I bought too much pork (~450g) and hence\u00a0had to\u00a0remove the potato slices from the recipe. Otherwise we’ll have trouble finishing up the food. The traditional recipe calls for potato. I’ll do that the next time. :)<\/p>\n
I learned two new\u00a0methods while preparing\u00a0this dish: 1) Using crushed Hup Seng Cream\u00a0crackers as bread crumbs, and 2) tenderizing the meats using the blunt spine of my chopper. Yang had fun creating the crumbs by pressing them in a ziplock bag while I enjoyed ‘boxing’ the meats with the back of my chopper. :P<\/p>\n
The result was terrific. The pork chops tasted\u00a0hmmmm\u00a0juicy and tender and the sauce complemented well. The only thing about cooking anything deep fried is the lingering smell and oilyness of the kitchen. The cleaning up always\u00a0require more\u00a0time and energy. It’s time to check out those deep fryers.<\/p>\n
Below is the recipe for those who are interested. :)<\/p>\n
Ingredients (serves 2)<\/span><\/strong><\/p>\n 250 g pork chops \/ pork loin<\/p>\n 1 small potato, sliced<\/p>\n 1\u00a0tomato, cut into wedges<\/p>\n 1 onion, quartered<\/p>\n Frozen mixed vegetables (corn, carrots, peas),\u00a04 tbsps<\/p>\n 9 Hup Seng cream crackers, crushed into fine crumbs\u00a0in ziplock bag (alternative: panko)<\/p>\n 1\/4 cup plain flour<\/p>\n 1 egg, beaten<\/p>\n Vegetable oil (I used rice bran oil)<\/p>\n Marinade for pork chops<\/span><\/strong><\/p>\n a pinch of\u00a0salt<\/p>\n rice wine, 1 tbsp<\/p>\n a dash of pepper<\/p>\n a dash of 5-spice powder<\/p>\n a few drops of sesame oil<\/p>\n cornstarch (1\/2 tbsp)<\/p>\n Sauce Mix<\/span><\/strong><\/p>\n water (1\/2 cup)<\/p>\n cornstarch (1\/2 tsp)<\/p>\n light soy sauce (2 tsps)<\/p>\n sweet chilli sauce (1\/2 tbsp)<\/p>\n tomato ketchup (6 tbsps)<\/p>\n sugar (2 tbsps)<\/p>\n rice vinegar (1\/2 tbsp)<\/p>\n a few drops of sesame oil<\/p>\n Method<\/span><\/strong><\/p>\n 2) Mix pork with marinade, wrap\u00a0and set aside for 1 hour in the refrigerator.<\/p>\n 3) Pan fry potato slices until lightly brown. Set aside.<\/p>\n 4) Get ready the flour, beaten egg and crumbs in 3 separate plates. Dip pork into flour, then egg and finally crumbs. Make sure pork\u00a0chops are\u00a0thoroughly coated with crumbs before deep fry until golden brown.<\/p>\n 5) Let the chops cool before cutting them into strips. Arrange them on a serving dish.<\/p>\n 6) In a non-stick pan, saute onion. Add tomato wedges and frozen mixed vegetables and stir-fry for 2-3 mins.<\/p>\n 7) Add water & cornstarch mixture. Next, add sugar, chilli sauce, ketchup, light soy sauce and vinegar. Stir to mix evenly.<\/p>\n 8) Add fried potatoes. Allow sauce to thicken. Add a few drops of sesame oil. Adjust seasoning if needed.<\/p>\n 9) Pour over the pork chop strips and serve immediately with steamed white rice. Enjoy! :D<\/p>\n","protected":false},"excerpt":{"rendered":" Yang’s mother cooks great dishes. Matt can attest to that :) Recently, Yang missed Hainanese pork chops and asked me to try whipping up the dish. I bought too much pork (~450g) and hence\u00a0had to\u00a0remove the potato slices from the<\/p>\n![\"\"](\"https:\/\/chekyang.com\/musings\/wp-content\/uploads\/2008\/10\/blog-p1000468-crackers.jpg\" "\\"blog-p1000468-crackers\\"")
1) Sandwich the pork chops between 2 sheets of cling wrap and beat lightly with the blunt side of chopper knife or a meat mallet to\u00a0tenderize them. (Note: thick chops must be sliced to at least 1 cm thickness)<\/p>\n