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!
- 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.
- 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
- Add cornstarch mixture after the marinating process.
- Beat the eggs in a ball. Prepare the crumbs on another plate.
- Coat the pork loin with eggs first before coating it with the cracker crumbs.
- Heat oil in a wok, deep-fry the pork loin slices until they are golden brown. Set aside.
- Heat oil in the pan.
- Add minced garlic and red onion. Saute till onion turns translucent. Add the sauce mixture and bring it to boil.
- Thicken the sauce with cornstarch solution, Add the sauce to fried pork chop.
- 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.