Hainanese Pork Chop

Hainanese Pork Chop is not a popular dish of the Kuchingnites. I remember one Chicken Rice stall at Sekama selling this pork chop along side with the Chicken Rice, but the owner pack up and close his stall many years ago.  Little Hainan Chicken Rice at Bormill Estate is another shop that sell this yummy Hainanese Pork Chop.  Apart from this I am not sure where else can we have this dish, if not in our own home kitchen then.... hehe!

This recipe adapted from The Meatmen is a delicious recipe to cook and enjoy in the comfort of our home, here's to share....

Ingredients:
500 g pork tenderloin 
1 beaten egg
Breadcrumbs
1 tbsp garlic cloves (minced)
1/2 onion (sliced thickly)
1 potato (peeled, cubed and fried)
2 tbsp green peas
Cornflour mixture (for thickening sauce)
Cooking oil

Marinade:
1/2 tsp baking soda
1 tsp five spice powder
1 tbsp sugar
1 tbsp minced garlic
2 tbsp preserved bean paste
1 tsp sesame oil
1 tbsp light sauce

Sauce: (Mix all together)
1 tbsp light sauce
1 tbsp Worcestershire Sauce
3 tbsp tomato Ketchup
1 tbsp A1 Steak Sauce
1/4 tsp pepper
1 tbsp sugar
1 tbsp shaoxing wine 
1 cup water

Methods:

1. Slice pork tenderloin into about 1 cm thickness.  I prefer to use pork tenderloin than pork loin as this part of the meat is tender.  Place in a large bowl and add all the marinade ingredients, mix well and marinate for at least 1 hour.
2. Add beaten egg into the meat mixture and give it a mix.
3. In a deep wok add enough oil for deep-frying the meat.
4. Place the breadcrumbs in a dish, dredge the pork tenderloin in breadcrumbs, deep-fry them in medium heated oil until both sides are golden brown, dish and drain on kitchen paper.  Do not over crowd the pan and repeat until all is done.
5. In a clean wok heat 2 tbsp cooking oil, saute minced garlic and sliced onion, then add in the fried potatoes, green peas, give it a quick stir-fry, then add in the sauce. Stir to mix and when the sauce has come to a boil thicken with cornflour mixture, stir and off the heat.
6. To plate the dish, arrange the pork tenderloin on a dish, pour the sauce over the top and serve immediately to prevent the meat from turning soggy.

Note:  I did not slice the fried meat but leave it whole instead as pork tenderloin is not that big and it is also tender and easy to eat.  If you use pork loin it is advisable to cut them into bite-size slices.  I made some slight changes to this recipe adapted from The Meatmen to suit my family's preference.  It is a yummylicious dish, so do give it a try...