Crispy Pork Chops with Potatoes

Beloved variations on fried pork are to be found in many cultures. Think about schnitzel or tonkatsu, for example. Nan’s take on fried pork takes the form of this delicious dish, of British-Hainan provenance, originating with the renowned Hainanese but influenced by the British during colonial times when Hainanese immigrants worked in British households or hotels, or aboard British ships. Nan recalls encountering this dish in coffee shops, as the Hainanese first began setting up their own stores across the country. Many cooks use condiments such as Worcestershire, Tomato Ketchup or HP sauce to flavour this dish. However, this is Nan’s take on this beloved classic.

Ingredients:

6 thinly sliced pork chops (500g)

1 tbsp flour

1 tsp white pepper

2 tbsp light soya sauce

20 cream crackers, crushed into fine crumbs

3 large potatoes, peeled and chopped

3 large red onions, peeled and chopped

2 tbsp dark soya sauce

200ml water

2 tbsps honey

200g mix carrots, peas and corn

Directions:

Use a meat mallet to pound the pork chops to 1/2 inch thickness.

Marinate the pork chops in the flour, white pepper and light soya sauce, for a few hours.

Place the cream cracker crumbs into a plate and coat the pork chops in them, making sure you press the cream crackers into the pork.

Deep fry the potatoes in oil until crispy for about 5 to 8 minutes. Set aside.

Deep fry the pork chops for about 2 to 3 minutes on each side until crispy. Set aside.

In a pan, add a bit of oil and fry the onions.

Add any leftover cream cracker crumbs into the pan.

Add water, honey and dark soya sauce to the pan.

Add the mixed carrots, peas and corn.

Continue to cook for another 10 minutes until the sauce reduces.

Stir in the potatoes and pork chops and serve.