Hainanese pork chop

Main Dish
2 servings
40 min
30 min


Number of serving: 2
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


Egg 1

Sugar 1/4 tsp

Salt 1 tsp

Pepper To season


Chicken stock 225 ml

Chicken seasoning 1/2 tsp (optional)

Sugar 1/2 tsp

Dark Soya sauce 1 tsp

Salt to taste


  • 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.


Hainanese Pork Chop, photo 1
Hainanese Pork Chop, photo 2


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