Hainanese Pork Chop

20 min



Hainanese pork chop is such a delicious delicacy! 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, of course if you have time, the longer the better! This process adds so much flavour to the meat.  (**note – only add the baking soda 1 hr before cooking if marinating overnight)
And so they say, “Good things come to those who wait.” Finally, dust the marinated pork chop in flour and apply a generous layer of egg wash to it, to ensure that the crispy coating of soda crackers stick on it. Next just drop it gently into the hot oil and watch the magic happen!
Of course, we can’t leave out the trademark ketchup based sauce with assorted vegetables. Drizzle some of the sauce on the porkchop and let it cut through the greasiness of the deep fried pork. We hate to say it AGAIN, but get ready another bowl of rice!

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Adjust Servings
18soda cream crackers
2 eggs
50g frozen mixed veg (corn, peas and carrot)
1red onion (sliced)
1tbsp minced garlic
2tbsp oil
oil for deep-frying
600g pork loin
½tsp baking soda (optional if marinating overnight)
1tsp five spice powder
1tbsp sugar
1tbsp minced garlic
2tbsp tau cheo (fermented soya beans)
1tsp sesame oil
1tbsp light soy sauce
1tbsp cornstarch mix with 2 tbsp water
1tbsp light soy sauce
1tbsp worcestershire sauce
1tbsp A1 steak sauce
3tbsp tomato ketchup
¼tsp white pepper powder
1tbsp sugar
1tbsp hua tiao (optional)
1cup water
1tbsp cornstarch mix with 2 tbsp water

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