Hainanese Cream Cracker Pork Chop: Use a mallet or the back of a cleaver to pound the Pork Shoulder
Add Five Spices Powder, light soy sauce, sesame oil, sugar and pepper to the pork chop
Mix well and ensure the pork chop are thoroughly coated with the seasoning
Cling wrap and allow it to marinate in the chiller for at least 2 hours or best overnight
When ready to cook, remove the bowl of pork chop from the fridge and add in 1 whole egg
Mix Well
Transfer the grinded Cream Cracker onto a plate
Coat the pork chops with the powdered cream cracker pieces by pieces and ensure that the pork chops are thoroughly coated with the cracker
Air Fry or Deep Fry the pork chops base on your personal preference
To Air Fry the Pork Chop: Preheat the air fryer at 200 degree celsius for 5 mins
Lay the pork chop into the basket or grill pan, and spray oil on both side of the pork chop
Air Fry the pork chops for 8 to 10 mins
Do not overcrowd the basket and ensure that there is no overlaying pieces of pork chop
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
Gently slide the pork chop into the heated oil and deep fry the pork chop until its golden brown
Braised Chicken Wings: In a heated pot,under medium, toast the cinnamon stick and star anise until fragrance
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
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
Chap Chye (Cabbage Stew): Add oil to a heated pan under medium heat
Add chopped dried shrimps and fry the shrimps until it turns slightly golden brown and crispy
Add in chopped garlic and saute for a few seconds until fragrance
Add in Cabbage and the rest of the seasoning and water for the cabbage stew
Bring it to boil
When boil, lower the heat to medium low and allow it to simmer for 30 to 45 mins under the cabbage is ultra soft
Hainanese Curry Gravy: In a heated pot,under medium, toast the cinnamon stick and star anise until fragrance
When done, add in oil and curry powder, saute until fragrance, add in water, soy sauce, and salt
Allow it to boil
Combine tapioca flour and 3 tablespoons of water in a small bowl and mix until well combine
Slowly stir in the tapioca flour mixture into the boiled curry to thicken the gravy
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
Serve with a generous scoop of curry and braised gravy over the rice
Top with Fried Sunny Side Up if prefer
