Hainanese Pork Chops

Hainanese Pork Chops

Ingredient:

600g lean pork
2 large onion (bombay) - slice into half-rings
3 tomatoes (quatered)
1 cup mixed beans
some french fries (farmland french fires)
some lemon slices

Marinate sauce for the pork
2 tsp light soy sauce
2 tsp rice wine
1/2 tsp salt
1/4 tsp pepper
1 tsp ginger juice

Batter:
2 beaten eggs
200g plain flour mixed with 1/2 tsp cornflour
300g crushed plain cream cracker biscuit (Hup Seng brand)

Sauce for the pork chop
300ml water
1 tbsp light soy sauce
2 tbsp Lea & Perrin sauce
6 tbsp of tomato ketchup
3 tbsp A1 sauce
3 tbsp sugar
1/4 tsp pepper

Thickening:
2 tbsp cornflour mixed with 6 tbsp water


Method:

1. Slice thinly the pork, beaten with mallet, then season with marinated sauce. Set aside for 1 hour or more (best put in fridge to chill)

2. Slice the onion & quatered the tomatoes and put aside.

3. Prepare sauce for pork chop, 300ml water into a bowl, add in light soy sauce, tomato ketchup, Lea & Perrin sauce, A1 sauce, stir well, add sugar and pepper, then stir again. Put aside.

4. After 1 hour, dip the seasoned pork into plain flour mixture, then beaten eggs, then with crushed cream crackers, bring to deep fry.

5. Once it turn slight brown, remove and put it rest on the wire mesh.

6. After finishing frying all the pork chop, remove the oil, wash the pan.

7. Put some oil in the pan, take the farmland french fries from the fridge and immediately fry it, do not thaw, then it will be crispy.

8. Oil on pan, add onion to fry in low heat, when smell of onion fragrant, pour in the sauce to fry, stir fry until the sauce is boiled, add thickening to let it cooked, once bubbles appears, add in mixed beans & tomatoes, remove from stove.

9. Cut the pork chop into pieces with garnish with french fries, pour the pork chop sauce over. Serve with lemon slices.