Growing up, my mum’s sister would come over sometimes to cook our dinner. She’s one of the best cooks I know, so when she cooks, it’s always a treat. She makes the best sweet and sour pork, so I adapted her recipe to make this Hainanese Pork Chop.
Recipe:
2 Pork cutlets deboned and pounded with with back of the knife.
2 slices pineapples (semi circular) cut into chunks
1/4 capsicum (I like the yellow one but you can pick which one you prefer)
1/2 an onion cut into six pieces
A handful of frozen peas
4 Tbsp of tomato sauce
1 Tbsp of plum sauce
100ml water + 1 heaped tsp potato/corn starch, stir together
1Tbsp canola oil
2 eggs, beaten
10 pieces of cream crackers, pounded to crumbs
1 Tbsp cumin powder or light curry powder
1 Tbsp healed of plain flour
1 tsp salt
Oil for deep frying
Sauce:
-Heat the one tablespoon of oil and fry your onions in it, add in the capsicum and pineapples.
-Add the ketchup, plum sauce and water plus starch and frozen peas.
-Stir till thickened, add salt to taste.
-Adjust the flavour to your liking.
-Then pour over the cutlet. Serve and Enjoy.
Pork Cutlet:
-Mix the pounded cream crackers with the plain flour, cumin/curry powder and salt together. ( Refer to my post on crumbing).
-Lightly flour the pork cutlet, dip in beaten egg and crumb with the cream cracker mix.
-Repeat the egg and cream cracker step.
-Rest the crumbed meat.
-Shallow fry in a pan.
– Rest your meat before you serve.
Dreaming in Flavours 