{"id":2071,"date":"2016-09-05T18:21:15","date_gmt":"2016-09-05T10:21:15","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=2071"},"modified":"2019-08-30T15:09:47","modified_gmt":"2019-08-30T07:09:47","slug":"hainanese-pork-chop-recipe","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/hainanese-pork-chop-recipe\/","title":{"rendered":"Old-School Hainanese Pork Chop Recipe"},"content":{"rendered":"

\"\"<\/p>\n

STORY BEHIND THE RECIPE<\/span><\/h1>\n

When I\u00a0was young, my parents used to bring me to Yet Con Chicken Rice Stall<\/a><\/strong> (family owned) for a meal. \u00a0It was one of the best chicken rice stalls in Singapore then. They, and other stalls like Nam Kee at Thomson Road and the original\u00a0Swee Kee<\/a><\/strong>\u00a0at Seah Street are still around. A specialty of theirs is the Hainanese Pork Chop topped with a savoury sauce with sliced potatoes, peas, onions and carrots.<\/p>\n

The memory\u00a0of\u00a0sinking my teeth\u00a0into that juicy,\u00a0tender\u00a0and crispy pork chop drizzled in savoury sauce remains etched in my brain\u00a0to this day. Whenever I cook this dish, I always try to recreate the dish based on my memory of that exact same nostalgic taste from those years ago.<\/p>\n

\"Hainanese<\/p>\n

TRICK OF THE TRADE<\/span><\/h1>\n

For Hainanese Pork Chop, it’s tricky\u00a0how to get the batter to adhere\u00a0well<\/strong> to the pork. The coating procedure is very important. You\u00a0must first coat with cornflour, then egg and lastly biscuit crumbs (with some rice flour for extra crispy-ness).<\/p>\n

Why? Because the corn flour adheres well to\u00a0the meat, and it also binds well with the egg. If you try to coat the meat with the egg first, the biscuit crumb layer will become detached from the meat after frying.<\/p>\n

When coating the pork with the biscuit crumbs, it is important to gently press the meat down and ensuring it is well coated on both sides, so that the crumbs will adhere well to the pork chop. You should be able to pick up the coated pork chop like this, without the crumbs falling off!\"Holding<\/p>\n

WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n
    \n
  • The crispy yet tender pork chop<\/strong> is a favourite with my family, especially the kids!<\/li>\n
  • The savoury sauce goes great<\/strong> with the pork chop, and it also goes well on rice.<\/li>\n<\/ul>\n

    HOW TO MAKE HAINANESE PORK CHOP?<\/span><\/h1>\n

    Cut pork loin into 4 pieces about 1″ thick. Butterfly each piece of pork loin by slicing along the thickness of the loin, but leaving the end intact to make a butterfly shape.<\/p>\n

    \"Pork<\/p>\n

    Open up the pork chop and tenderise both sides of the meat using a meat tenderiser, then set aside.<\/p>\n

    \"Tenderizing<\/p>\n

    Add oyster sauce, light soya sauce, salt and Chinese wine in a shallow plate and mix well. Coat the meat in the marinade and leave in the fridge for 2-3 hours ideally<\/p>\n

    Meanwhile, peel and wash the carrots, onion and potatoes. Then dice the onion and carrots, and slice the potatoes thinly.<\/p>\n

    Put the cream crackers in a double layer plastic bag and crush finely with a pestle. Then add rice flour and mix well. Pour out the cream cracker mixture on a plate<\/p>\n

    \"Mixing<\/p>\n

    Put a beaten egg into bowl and put the cornflour on a large plate<\/p>\n

    Take out the meat from the fridge, and coat the meat with cornflour on both sides and shake off the excess flour.<\/p>\n

    \"Coating<\/p>\n

    Dip the meat into the beaten egg.<\/p>\n

    \"Dipping<\/p>\n

    Place the meat on the cream cracker and gently press the meat down ensuring it is well coated on both sides and set aside.<\/p>\n

    \"Coating<\/p>\n

    Glaze the pan with oil and pan fry the potato slices until it’s slightly browned and cooked. Set aside<\/p>\n\n\t\t