Crispy Hainanese Pork Chop

1 hr 30 min



Did you know that the Hainanese were the first Singaporean immigrants to master the western cuisine? Read more here.
Paying tribute to the pioneer Hainan chefs, this recipe explores the iconic use of soda crackers and trademark ketchup-based sauce with veggies. Think crispy chunks of tender meat drenched in saucy good, perfect with a bowl of rice!
Watch this video to learn how to make a quick sauce that uses frozen mixed veggies. This recipe calls for 1 hour marination but you can marinate it longer (overnight even) for extra intense flavours.
Swap out the pork for chicken thighs and voila, extra crispy Hainanese chicken chop at home.

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Adjust Servings
380g Pork Chop
½tbsp Garlic powder
½tbsp Onion powder
1tbsp Light Soy sauce
2tbsp Ginger juice
1tbsp Oyster sauce
2tbsp Cooking cream
White Pepper taste
2tsp Cornstarch
4tbsp Frozen mixed vegetables (frozen peas, carrots, corns)
1Onion (sliced)
1Tomato (diced)
Batter for frying:
4tbsp Potato starch
2Eggs (beaten)
14Soda cream crackers (crashed)
15g Salted butter
2tbsp Cooking oil
2tbsp Worcestershire sauce 
2tbsp Light soy sauce
1tbsp Sugar
3tbsp Ketchup
1cup Water
3 tbsp Cornstarch solution (1 cornstarch2 water)
A squeeze of lemon juice



Pound the pork chop until about ½ inch thick with a meat tenderizer or the back of your knife.
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Marinate the pork chop with the marinade ingredients and leave it in the chiller for an hour.
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Crush the crackers with a chopper and set aside.
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In a small mixing bowl, combine Worcestershire sauce, light soy sauce, sugar, tomato sauce & water, mix well and set aside.
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In a saucepan, add in butter and cooking oil, add in onions, stir fry until fragrant, then add in frozen mixed vegetables. Bring to a slight boil. Set aside.
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Heat up the oil and get ready to deep fry the pork chops.
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Slightly coat the pork chops with potato flour, followed by beaten egg and coat generously with crackers. Repeat the process for the rest of the pork chop.
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Deep fry the pork chop over medium heat until crispy and golden brown, drain and set aside.
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Heat up the sauce and bring it to boil, thicken sauce with cornstarch solution to the consistency that you want. Mix well.
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Slice up the pork chop and drizzle the sauce over the pork chop. You may also serve it at the side to maintain the crispiness of the pork chop.
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