previous attempt<\/a>, I had the potato slices this time. I also let the pork marinate longer. The result was tender, flavourful and crispy pork chop over a bed of lovely onion-cum-tomato sauce. Oh yes, I reduced the amount of oil for frying and it was fine too.<\/p>\nWe had this pork chop dish with black bean lotus soup and steamed white rice. It was such a satisfying meal! :D<\/p>\n
Below is the recipe I tweaked from my previous attempt:<\/p>\n
Ingredients<\/strong><\/p>\n250 g pork loin – sliced into 1 cm thickness<\/p>\n
1\/2 cup plain flour<\/p>\n
1 egg, beaten<\/p>\n
1 cup panko<\/p>\n
1 tomato – cut into wedges<\/p>\n
1 onion – sliced<\/p>\n
1 Russet potato – peeled and sliced<\/p>\n
Marinade for pork loin:<\/span><\/p>\n1\/2 tsp salt<\/p>\n
1 tbsp rice wine<\/p>\n
A dash of ground pepper<\/p>\n
A dash of five spice powder<\/p>\n
A few drops of sesame oil<\/p>\n
Sauce mixture:<\/span><\/p>\n1\/2 tbsp sweet chilli sauce<\/p>\n
6 tbsp tomato sauce<\/p>\n
2 tbsp sugar<\/p>\n
2 tsp light soy sauce<\/p>\n
1\/2 tbsp vinegar<\/p>\n
1\/2 cup water + 1\/2 tsp cornstarch dissolved in it<\/p>\n
Method<\/strong><\/p>\n1)\u00a0 \u00a0\u00a0 Place the pork loin slices in a single layer in a sandwich plastic bag. Beat them with a meat mallet or the spine of a cleaver to flatten and tenderize.<\/p>\n
2)\u00a0 \u00a0\u00a0 Mix pork with marinade well, cover with cling wrap and set aside in the refrigerator for about 3 hours.<\/p>\n
3) \u00a0\u00a0\u00a0 Fry potato slices until lightly browned. Set aside.<\/p>\n
4)\u00a0 \u00a0\u00a0 Coat marinated pork slices in flour, followed by egg and then panko. Make sure the pork is thoroughly covered with panko crumbs.<\/p>\n
5) \u00a0\u00a0\u00a0 Heat up cooking oil (roughly 1 cm height) in a frying pan and fry the pork chops until golden brown, turning them as necessary with a pair of long wooden chopsticks or tongs. Drain the excess oil from the fried pork chops and let it cool before cutting into long strips and arranging on a serving dish.<\/p>\n
6)\u00a0 \u00a0\u00a0 In a non-stick pan, saut\u00e9 sliced onions until fragrant, then add tomato wedges and saut\u00e9 further. Add water + cornstarch mixture, stir, and then add the rest of the sauce mixture (i.e. chilli sauce, tomato sauce, sugar, light soy sauce and vinegar). Add fried potatoes. Stir and allow the sauce to thicken slightly.\u00a0 Adjust seasoning if needed and pour everything over the pork chops.<\/p>\n
7)\u00a0 \u00a0\u00a0 Serve immediately with steamed white rice.<\/p>\n
Bliss! :D<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Yang has been asking for this dish for a while since last year but I’ve been reluctant to cook Hainanese pork chop as deep frying will be involved. Imagine the oily splatter, big volume of cooking oil required, and the<\/p>\n
Read More Re-entering the Kitchen: Hainanese Pork Chop Revisited<\/span><\/a><\/div>\n","protected":false},"author":2,"featured_media":16624,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,14],"tags":[],"class_list":["post-16545","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-at-home","category-recipes","wpcat-6-id","wpcat-14-id"],"jetpack_featured_media_url":"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/05\/Hainanese-Pork-Chop-blog1.jpg","_links":{"self":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts\/16545","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/comments?post=16545"}],"version-history":[{"count":0,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts\/16545\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/media\/16624"}],"wp:attachment":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/media?parent=16545"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/categories?post=16545"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/tags?post=16545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/05\/Hainanese-Pork-Chop-blog1.jpg\" "\\"Hainanese")
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