Hainanese Pork Chops

This is another dish I experimented on the same day as the Baked Prawns and Vermicelli. As children, we used to drool over this dish whenever my mum cooks it. And as adults, it still brings back fond memories of the good old days. My mum used to use cream crackers to coat the pork and my sis insists that only that will do and said that marie biscuits are too sweet for this. Aiyah, I think it doesn't make much of a big difference lah. Shall experiment on both types of biscuits next round and discover the truth!!

Hainanese Pork Chops

Ingredients:
Pork loin: sliced thinly, beaten with mallet and marinated with salt, pepper, a little wine and ginger juice
2 potatoes, sliced

Dip & coating:
1 egg beaten
2 tbsp plain flour mixed with ¼ tsp cornflour (I omitted this)
Crushed cream crackers

Sauce:
1 cup tomato ketchup
2 tsp white vinegar
1 tbsp dark soya sauce
White pepper, to taste
1 big onion, sliced into half-rings
Green peas
3 tomatoes, quartered
1 tsp cornflour mixed with 1 cup cool water to thicken sauce

Method:
1. Fry potatoes till brown, set aside.

2. Dip pork slices into egg, then flour and then crushed crackers. Deep dry till golden brown. Let it cool before cutting into long chunks and arranging on a serving dish.

3. Heat some oil in wok, add the sauce mixture and corn flour thickening. Bring to boil and let it bubble and thicken a little. Stir in onions, tomatoes (do not cook through), peas and fried potatoes. Pour everything over the pork slices. Serve immediately with rice.

(Source: http://umami.typepad.com/)