Saturday, 23 March 2013

Hainanese Pork Chops by Vanessa Tay

Hainanese Pork Chops

(Servings; 4 persons)

8 pcs of pork chops (I use pork loin. Each slice about 5mm to 1cm thickness. Can tenderise the meat by pounding lightly)

1 tbsp of oyster sauce
1 tbsp of Shaoxing/Huatiao wine
1 tsp of coarse black pepper
1 large egg, lightly beaten
4 tbsp of potato starch/corn starch (some extra for dusting before frying)
Oil for deep frying

1tbsp of chilli sauce (I use tomato sauce because of the kiddos)
1 tbsp of Worcestershire sauce (Lea and Perrins)
2 tbsp of HP sauce
2 tbsp of sugar
1/2 tsp of dark soy saue
1 tsp of sesame oil
200ml of water
Some cornstarch for thickening gravy

2 tbsp of oil
120g sliced onions (I use sweet white onions)
30g frozen peas or mixed veg
12pcs cherry tomatoes sliced into halves

1. Marinate the prok chops with the oyster sauce, wine, black pepper, egg and cornstarch and set aside for at least half an hour. You can marinade a day in advance.

2. Combine all the ingredients for the gravy in a bowl except for the onions, peas and tomatoes.

3. Dust the pork chops with some cornstarch before deep frying. Deep fry the pork chops in heated oil. The oil must be hot. Cook each side for around 2 minutes. Do not overcook.

4. Drain the excess oil from the pork chops. Set aside to cool slightly for about 2 minutes. Chop the pork chops into slices/wedges (around 1cm thickness) Lay nicely on a serving plate.

5. Saute the onions with the oil for around 2 minutes. Add the gravy ingredients and bring to the boil. Thicken with cornstarch to desired constitency. Bring to the boil and add in the peas and tomatoes.

6. Pour the gravy over the pork chops and serve immediately.

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