Homemade Singapore Hainanese Pork Chop 自制新加坡海南炸猪扒

Love a delicious pork chop which is tender on the inside and crusty outside. The traditional Hainanese pork chop is coated with cream cracker crumbs before deep frying it.

I learn this from my late father-in-law who was a talented cook. He could cook ten courses for a wedding banquet of 10 tables by himself.

I was newly married and too young then to want to learn cooking from him. Now I am trying to remember what he taught me and compile his recipes into a book for our younger generations.


Hainanese Pork Chop

500g Pork Chop (pork shoulder butt or loin, sliced)
10 pieces Hup Seng "Ping Pong" brand special cream crackers, finely crushed
1 1/2 tsp flour
1 egg
1 onion, sliced
1 tomato
50g  green peas
Oil for deep frying

Marinade (at least 1 hour) :
1 tsp five spice powder
1/4 tsp sugar
1/2 tsp salt
1 tsp light soy sauce
1 tsp sesame oil
Pepper

Method

1. Tenderise pork chop with back of cleaver or tenderiser.

2. Marinate pork chop for at least 1 hour.

3. Put cream cracker crumbs on a shallow plate and coat marinated pork chop with egg followed by cracker crumbs.

4. Heat enough oil in the wok to deep fry pork chops.

5. Deep fry the coated pork chops until golden brown. Remove them and place on an oil blotter.

6. Slice fried pork chops and serve with steamed white rice or cook a sweet and sour sauce to pour over it.

To make sweet and sour sauce for the pork chops : 

Ingredients for sauce seasoning :
1 tsp sugar
1 tsp rice vinegar
1 tbsp Worcestershire sauce
1 tbsp A1 steak sauce
1 tbsp oyster sauce
3 tbsp tomato ketchup
pepper

Heat wok and add oil. Fry onion until it is fragrant and turns transparent. Add flour and stir fry for a minute. Add the sauce seasoning, tomato and green peas. Lower heat and simmer until thicken.

Besides the onion, I added cubed cucumber and tomatoes into the sauce. I would also add fries if it is a meal by itself for my son.


我不时在家里制作海南炸猪扒，包裹苏打饼干碎的炸豬扒, 皮肉不分离, 香脆而不油腻。。。。。。

这是新加坡式海南炸猪扒, 我海南乡下的家人都不曾吃过。炸猪扒传统做法都用面包糠，但是用苏打饼干来代替，会有意想不到的口感。猪扒裹上苏打饼干碎，炸出来更酥脆，也更香。

把切成一指厚的肉片，用刀背拍打猪扒, 将两面的肉筋都打散，使猪扒更容易入味。

有一个特制的锤子砸，锤子的头不是平的，而是带着一排排四方棱。这样不仅可以把肉砸烂，而且不会碎，一块拳头大的肉片最后砸出来和巴掌一般大小。然后腌制最少一个小时后再沾鸡蛋涂均匀，最后裹上苏打饼干碎下油锅，外酥里嫩、咸淡适中。

这道菜关键于火候的掌握，外表金黄为最佳。