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Hainanese Pork Chop

海南猪扒

Ingredients
1/2kg pork tenderloin
2 eggs, beaten
15 soda crackers, slightly crushed
some oil
1 onion, peeled and cut into pieces
2 tomatoes, cut into pieces
130g green peas (from a can)
1 tbsp cornflour, mixed with 2 tbsp water

Marinade
1 1/2 tbsp light soya sauce
2 tbsp hua diao wine
1/2 tbsp HP sauce
1/2 tbsp sugar
1/2 tbsp cornflour
1/4 tsp pepper
1/2 tbsp sesame oil

Sauce Ingredients
4 tbsp ketchup
1 tbsp light soya sauce
1 tbsp Lea & Perrins Worcestershire sauce
1 tbsp HP sauce
1 tbsp sugar
a little pepper
250ml water
1 tsp salt

Method
1    Butterfly the pork (total of 8) then beat meat with back of knife to tenderise it.
2    Marinate pork for at least 2 hours.
3    Coat both sides of pork first with egg then with crushed soda crackers.
4    Heat some oil in pan. Deep-fry pork till golden yellow. Flip pork constantly to avoid charring. Transfer to drain on paper towel before cutting to dish on plate.
5    Heat 2 tbsp oil in pan. Stir-fry onion till soft. Add tomato and green peas to stir-fry briefly.
6    Add sauce ingredients and bring to boil. Add cornflour solution to thicken. Drizzle on the pork.

用料
猪里脊肉半公斤
鸡蛋2个,打散
苏打饼15片,略压碎
油适量
洋葱1个,去皮切块
番茄2个,切块
罐头青豆130克
粟粉1汤匙,与2汤匙清水调匀

腌料
酱青1汤匙半
花雕酒2汤匙
HP酱半汤匙
糖半汤匙
粟粉半汤匙
胡椒粉1/4茶匙
麻油半汤匙

酱汁用料
番茄酱4汤匙
酱青1汤匙
李派林喼汁1汤匙
HP酱1汤匙
糖1汤匙
胡椒粉少许
清水250毫升
盐1茶匙

作法
1    将猪肉切成蝴蝶形(共8片)。用刀背拍松肉片。
2    将肉片和腌料一起拌匀,腌制至少2小时。
3    让肉片两面依次均匀沾上蛋液和苏打饼碎。
4    锅中烧热适量油,放入肉片油炸至表面呈金黄色。最关键的一点是要不停翻动肉片,以免烧焦。捞起,放在纸巾上吸干油分后切块,盛盘。
5    锅中烧热2汤匙油,放入洋葱块炒至软,加入番茄块和青豆翻炒片刻。
6    加入酱汁煮至滚沸,然后加入粟粉水勾芡,淋在肉块上即可。

hainan-pork-chop
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“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller

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