Hainanese pork chop

Ingredients

• Pork Chop 314g
• Oil 1 tbsp
• Butter 1 tbsp
• Oil for deep frying
• Cinnomon Stick 2.5cm long
• Onion 115g
• All purpose flour 1 tsp
• Jacobs/Kong Guan / Julie cream cracker 140g pound into powder
• Green peas 55g
• Marinate
• Egg 1
• Sugar 1/4 tsp
• Salt 1 tsp
• Pepper To season
• Sauce
• Chicken stock 225 ml
• Chicken seasoning 1/2 tsp (optional)
• Sugar 1/2 tsp
• Dark Soya sauce 1 tsp
• Salt to taste

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Preparation

• Method
  1. Mix all marinate ingredients together.
  2. Flatten and tenderise pork chop with back of cleaver or tenderiser.
  3. Place (2) into (1) and let marinate for 30mins.
  4. Sauce : heat a wok and add butter and oil. Add cinnamon and onion rings. Fry until onion is fragrant and turn transparent. Add flour and stir fry for another minute. Add the Sauce seasoning and simmer on low heat until thicken.
  5. Heat enough oil in the wok to deep fry pork chop.
  6. Place cream cracker crumbs on a shallow plate and coat marinated pork chop evenly with cracker crumbs. Deep fry the coated pork chop until golden brown. Remove and place on an oil blotter.
  
  7. Slice deep fried pork chop and top with sauce and green peas.