Hainanese Pork Chops

A VERSATILE EVERGREEN

FairPrice Cream Crackers are a wonderfully nostalgic snack and make a great crust for pork chops, too

ANNETTE TAN, food@newstoday.com.sg

05:55 AM Jun 04, 2009

Cream crackers are one of those old school foods that take us right back to our childhoods. I remember my grandparents happily dipping those crispy biscuits into their coffee.

And it’s nice to see that some traditional foods still have their place in modern-day predilections.

FairPrice Cream Crackers are still perfect as quick teatime or breakfast treats, especially when paired with jam, marmalade or just plain ol’ butter.

These trans fat-free biscuits are also Halal and cholesterol-free. Which only means that people of all ages can enjoy them anytime of the day. I like their crispy, fluffy wholesome goodness.

I’ve often found that FairPrice Cream Crackers also come in handy when making another nostalgic dish: Hainanese pork chops.

Instead of breadcrumbs, I whiz a couple of cream crackers in the food processor and use them to coat the pork.

It’s something my mother always did. So, here I am doing exactly the same.

 

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Assorted FairPrice Cream Crackers ($1.75 for a 420g packet) is available at all FairPrice supermarkets.

Hainanese Pork Chops

Serves 2 to 4

 

6 slices pork fillet

1 tbsp Chinese rice wine

1 tbsp light soy sauce

1/4 tsp salt

1/2 tsp ground pepper

1 cup FairPrice Canola Oil

2 eggs, beaten

8 pcs FairPrice Cream Crackers, ground to fine crumbs

1 potato, sliced

1 large onion, sliced

1 cup ketchup

2 tsp white vinegar

1 tbsp dark soy sauce

1/2 tsp ground white pepper

1 tsp corn flour

2 tomatoes, quartered

1/3 cup frozen peas

 

1. Beat the pork fillet with a meat mallet to thin them out. Then marinate them in Chinese rice wine, light soy, salt and ground pepper.

2. Heat oil in a frying pan until it starts to shimmer. Place the beaten eggs in a saucer and the cream cracker crumbs in another saucer.

3. One at a time, dip the pork slices in the beaten egg and then the

cream cracker crumbs to coat. Slide into the hot oil and fry till golden. Remove and drain on kitchen paper.

4. In a wok, heat two tablespoons of the oil you used to fry the pork. Fry the potato slices until they are tender. Remove and drain on kitchen paper.

5. Make the sauce in the same wok. Fry the onion with the oil left in the wok for five minutes, until it starts to soften.

6. Add the ketchup, vinegar, dark soy, pepper and half a cup of water. Bring to a boil.

7. In a small bowl make a paste with corn flour and a bit of water. Add to the sauce, let it bubble and thicken.

8. Stir in tomatoes (do not cook through), peas and fried potatoes. Pour everything over the pork slices. Serve immediately with rice.

From TODAY, Food – Thursday, 04-Jun-2009

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