Hainanese Pork Chop is one of the East meets West dishes that is commonly seen in Asia. Pork chop is coated with crumbs from cream crackers and served with sweet and sour sauce.
I remember as a child, eating a Western food was a luxury. One of my favorite things to order when we went to eat at restaurants that served Western or fusion cuisine was bistik (steak) babi (pork) or bistik ayam (chicken). The term steak in Indonesia almost always refers to meat like chicken and pork. It is hardly ever a beef (if ever!). Beef is expensive in Indonesia and majority of the Chinese population in Indonesia does not consume beef because they worship the Guan Yin Goddess.
Cream crackers is also one of the crackers I grew up eating a lot. Kids from my generation would know exactly what I mean. The special thing about the Hainanese pork chop is each piece of pork chop is coated with crumbs made of these crackers. Thankfully, they can be found at the Asian grocery store here. The Hainanese pork chop is crispy on the outside and tender inside (oh..remind me of the chicken Milanese I made a while back) and the lightly tangy and sweet sauce to go with the pork chop is just heavenly. The Hainanese pork chop is usually also accompanied by vegetable, and most commonly seen is green peas. Though some folks (like me) like to throw in potatoes. Talking about double carbs: Rice and Potatoes!
Hainanese pork chop is definitely an East meet West food and I always have a thing for marrying different flavors in a dish! You gotta try it to know what I mean.
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- 4 thin-sliced pork chop
- Pinch of salt and pepper
- 2 eggs beaten
- 20 cream crackers processed into crumbs
- Oil for deep-frying
- 2 large potatoes peeled and quartered
- Use the plastic wrap to cover the pork chop and then use meat mallet (I used pestle) to gently pound the meat into 1/4-inch thickness. This will also help to tenderize the meat. Season both sides with salt and freshly ground pepper
Preparing the sauce:
- Use a medium size sauce pan. Preheat with 1 Tbsp of cooking oil. Add in onion and saute until they are fragrant and tender, about 3 minutes. Add in the tomato pieces ketchup, both sauces, brown sugar, salt, and water. Cook until the tomatoes are really soft and the sauce started to bubble. Add in the green peas and cook for another minute. Give your corn starch mixture a stir and then pour into the sauce. Stir and cook until it is thickened. Keep the sauce warm on low heat
Cooking the pork chop:
- Preheat oil for deep-frying. Place the beaten eggs in one shallow platter and cream crackers crumbs in another shallow platter. Dredge the pork chop in the eggs and then coat with crackers crumbs and fry until golden brown. Repeat with the rest of the pork chop
- Peeled the potatoes and quarter them. Dab them dry with paper towel and then drizzle some cooking oil to coat the potatoes. Place in the air-fryer (do not over crowd) and cook at 400 F for 15-20 minutes.
- Place the pork chop on a serving platter. Spoon the sauce over the pork chop along with the onion and green peas. Served with air-fried potatoes on the side and some rice if you wish. Serve immediately