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Hainanese Curry Rice with Scissors Cut Hainanese Pork Chop

Hainanese Curry Rice with Scissors Cut Hainanese Pork Chop

Cooking Time

Preparation Time : 30

Cook Time : 60

Total Time : 90

Ingredients

Serves 4

  • ainanese Cream Cracker Pork Chop: Sliced Pork Shoulder or Pork Loin (about 1 cm thick) 500 gms

  • Five Spices Powder 1 tbsp

  • Light Soy Sauce 1 tbsp

  • Sesame Oil 1 tbsp

  • Sugar 1 tsp

  • White Pepper Powder 1 dash

  • Egg 1 nos

  • Cream crackers (Cracked and grinded into fine powder) 18 piece

  • Braised Chicken Wings: Chicken Wings (or 300g of any parts of the chicken) 300 gms

  • Star Anise 1 piece

  • Cinnamom Stick 1 nos

  • Sesame Oil 1 tbsp

  • Thinly Sliced Ginger 5 gms

  • Light Soy Sauce 1 tbsp

  • Dark Soy Sauce (Thick Caramelised one preferred) 1 tbsp

  • Pepper 1 dash

  • Rice Wine 400 ml

  • Chap Chye (Cabbage Stew): Cabbage 400 gms

  • Oil 1 tbsp

  • Chopped Dried Shrimps 1 tbsp

  • chopped garlic 1 tbsp

  • Oyster Sauce 1 1/2 tbsp

  • Sesame Oil 1 tbsp

  • Dark Soy Sauce 1 tsp

  • Water 500 ml

  • Hainanese Curry Gravy (Double the portion if you like your rice to be extra saucy): Cinnamon Stick 1 nos

  • Star Anise 2 piece

  • Oil 1 tbsp

  • Curry Powder (add additional 1 tablespoon for extra spicy kick) 2 tbsp

  • Soy Sauce 2 tbsp

  • Water 500 ml

  • Salt 1/4-1/2 tsp

  • Tapioca Flour 1 1/2 tbsp

  • Water 3 tbsp

Directions

  • 01

    Hainanese Cream Cracker Pork Chop: Use a mallet or the back of a cleaver to pound the Pork Shoulder

  • 02

    Add Five Spices Powder, light soy sauce, sesame oil, sugar and pepper to the pork chop

  • 03

    Mix well and ensure the pork chop are thoroughly coated with the seasoning

  • 04

    Cling wrap and allow it to marinate in the chiller for at least 2 hours or best overnight

  • 05

    When ready to cook, remove the bowl of pork chop from the fridge and add in 1 whole egg

  • 06

    Mix Well

  • 07

    Transfer the grinded Cream Cracker onto a plate

  • 08

    Coat the pork chops with the powdered cream cracker pieces by pieces and ensure that the pork chops are thoroughly coated with the cracker

  • 09

    Air Fry or Deep Fry the pork chops base on your personal preference

  • 10

    To Air Fry the Pork Chop: Preheat the air fryer at 200 degree celsius for 5 mins

  • 11

    Lay the pork chop into the basket or grill pan, and spray oil on both side of the pork chop

  • 12

    Air Fry the pork chops for 8 to 10 mins

  • 13

    Do not overcrowd the basket and ensure that there is no overlaying pieces of pork chop

  • 14

    To Deep Fry the Pork Chop: Heat a pot of oil ,test by dropping a crumb and when the crumb is sizzling and floating, the oil is ready for frying

  • 15

    Gently slide the pork chop into the heated oil and deep fry the pork chop until its golden brown

  • 16

    Braised Chicken Wings: In a heated pot,under medium, toast the cinnamon stick and star anise until fragrance

  • 17

    When done, add in oil and ginger, and lightly saute the ginger, cinnamon and star anise for 1 min, Add in the rest of the seasoning for the braised chicken and bring it to boil

  • 18

    When boil, lower the heat to medium low and allow it to simmer for 30 to 45 mins until the chicken is tender and soft

  • 19

    Chap Chye (Cabbage Stew): Add oil to a heated pan under medium heat

  • 20

    Add chopped dried shrimps and fry the shrimps until it turns slightly golden brown and crispy

  • 21

    Add in chopped garlic and saute for a few seconds until fragrance

  • 22

    Add in Cabbage and the rest of the seasoning and water for the cabbage stew

  • 23

    Bring it to boil

  • 24

    When boil, lower the heat to medium low and allow it to simmer for 30 to 45 mins under the cabbage is ultra soft

  • 25

    Hainanese Curry Gravy: In a heated pot,under medium, toast the cinnamon stick and star anise until fragrance

  • 26

    When done, add in oil and curry powder, saute until fragrance, add in water, soy sauce, and salt

  • 27

    Allow it to boil

  • 28

    Combine tapioca flour and 3 tablespoons of water in a small bowl and mix until well combine

  • 29

    Slowly stir in the tapioca flour mixture into the boiled curry to thicken the gravy

  • 30

    Serve the dishes in seperate plates or for a more traditional plate of Hainanese Curry Rice, add a portion of each of the dishes onto a plate of rice

  • 31

    Serve with a generous scoop of curry and braised gravy over the rice

  • 32

    Top with Fried Sunny Side Up if prefer

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