Hainanese Curry Rice with Scissors Cut Hainanese Pork Chop

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Hainanese Curry Rice with Scissors Cut Hainanese Pork Chop

Description

Cooking Time

Preparation Time :30 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 30 Min

Ingredients

Serves : 4
  • 500 gms ainanese cream cracker pork chop: sliced pork shoulder or pork loin (about 1 cm thick)


  • 1 tbsp five spices powder


  • 1 tbsp light soy sauce


  • 1 tbsp sesame oil


  • 1 tsp sugar


  • 1 dash white pepper powder


  • 1 nos egg


  • 18 piece cream crackers (cracked and grinded into fine powder)


  • 300 gms braised chicken wings: chicken wings (or 300g of any parts of the chicken)


  • 1 piece star anise


  • 1 nos cinnamom stick


  • 1 tbsp sesame oil


  • 5 gms thinly sliced ginger


  • 1 tbsp light soy sauce


  • 1 tbsp dark soy sauce (thick caramelised one preferred)


  • 1 dash pepper


  • 400 ml rice wine


  • 400 gms chap chye (cabbage stew): cabbage


  • 1 tbsp oil


  • 1 tbsp chopped dried shrimps


  • 1 tbsp chopped garlic


  • 1 1/2 tbsp oyster sauce


  • 1 tbsp sesame oil


  • 1 tsp dark soy sauce


  • 500 ml water


  • 1 nos hainanese curry gravy (double the portion if you like your rice to be extra saucy): cinnamon stick


  • 2 piece star anise


  • 1 tbsp oil


  • 2 tbsp curry powder (add additional 1 tablespoon for extra spicy kick)


  • 2 tbsp soy sauce


  • 500 ml water


  • 1/4-1/2 tsp salt


  • 1 1/2 tbsp tapioca flour


  • 3 tbsp water

Directions

  • 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