Hainanese Pork Chop

 海南猪排

This recipe serves 3.

Ingredients

450g pork fillet

1 tablespoon hua tiao wine (chinese cooking wine)

1 tablespoon light soy sauce

1/4 teaspoon salt

Dashes of white pepper

1 egg (lightly beaten)

6 pieces of cream crackers 

1 spoonful of love

Method

1. Beat the pork fillet with the back of the knife or a meat mallet to thin them out.

2. Marinate the pork with hua tiao wibe, light soy sauce, salt, white pepper and egg for at least 20 minutes.

3. Grind the creM crackers to fine crumbs. I use a mortar and pestle to do it - this was what my mum taught me!

4. Heat oil in wok/frying pan to 160 degree celcius.

5. Coat the pork fillet with the cream cracker crumbs. Slide it into the hot oil and fry until light golden. Transfer the pork fillet to a wire rack to drain excess oil. Scoop up the crumbs from the oil using a fine mesh sieve before you fry tge next piece of fillet. Repeat until all fillets are cooked. 

6. When all the fillets have been fried, turn up the heat for the stove and heat the cooking oil to approximately 180 degree celcius. Fry the fillets again until nicely brown. This will take about 20seconds. Place the fillet on wire rack to cool and drain excess oil.

7. Slice the pork choos and serve whist they are hot abd crispy.