Hainanese Pork Chop

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October 28, 2016 by mummumskitchen

I always wanted to try making this hainanese pork chop after several of failed attempts before. I always have not been able to make that taste I like. Then I saw this recipe from The Meatmen and I modified the recipe from that. Turned out that that was the taste I was looking for! Enjoy!



Pork loin, flatten to butterfly and pound
Soda cream crackers, pound till fine (or use food blender)
Red onion, sliced
Minced garlic
Oil for deep frying
Five spice powder (not too much)
Fermented soya beans
Sesame oil
Light soy sauce
Worcestershire sauce (I use Lea Perrin sauce instead)
HP sauce
Tomato ketchup
Cornstarch mixture (1 tbsp cornstarch to 2 tbsp water)


  1. Marinade the flatten pork loin with five spice powder, sugar, minced garlic, fermented soya beans, sesame oil and light soy sauce. Marinate at least 1 hour or best overnight.
  2. Prepare the sauce mixture by adding 1 tbsp. light soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp. HP sauce, 3 tbsp tomato ketchup, pepper to taste, 1 tbsp sugar and 1 cup of water. Mix well and set aside
  3. Add cornstarch mixture after the marinating process.
  4. Beat the eggs in a ball. Prepare the crumbs on another plate.
  5. Coat the pork loin with eggs first before coating it with the cracker crumbs.
  6. Heat oil in a wok, deep-fry the pork loin slices until they are golden brown. Set aside.
  7. Heat oil in the pan.
  8. Add minced garlic and red onion. Saute till onion turns translucent. Add the sauce mixture and bring it to boil.
  9. Thicken the sauce with cornstarch solution, Add the sauce to fried pork chop.
  10. Ready to serve with rice and some vegetables!


Mum mum’s notes:

Fermented soya beans are quite salty so you need to adjust the light soy sauce accordingly to avoid making the dish too salty.



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