Hainanese Pork Chop

All-in-one meals for the British Officers
This dish was also known as Tiffin Pork Chop. During the colonial era in Singapore, British Officers would order this dish pack in Tiffin. When the British started to reside in Singapore, they hired Hainanese Cooks to prepare this dish, hence it is called Hainanese Pork Chop.

Serving for 2

Main Ingredient
2 pork loins
1/2 onion sliced
1 potato sliced (5mm tick)


1 egg
2 tsp cornstarch
1 bread crumbs
1 cup Oil
salt for seasoning


Sauce (prepare in a bowl)
3 tbsp tomato sauce
1 tbsp Worcestershire sauce
1/2 cup water
1/2 tsp black pepper


 Method

1. Heat up oil in a pan or wok and fry the potato slices till both sides are brown. Remove from wok and let it drain.
2. Prepare the meat by cutting few notches on the fatty area. This is to prevent the meat from shrinking during cooking. Season the meat with salt on both sides. Tenderise the meat either with the knife back or a meat tenderizer. 
3. Coat the meat with cornstarch, then deep in a bowl of beaten egg and remove to spread bread crumb on the meat.
4. Heat the oil in the wok on low heat, place the meat and fry till both sides are brown
5. Heat up some oil in a pot and fry the onion till soft. Add the potato slices and add the prepared sauce. Bring it to a quick boil until the sauce is rich and glossy.
6. Place the pork chop on the plate and pour the sauce over it. 

Note
Normally bread crumbs are not used in this dish, just cornstarch. I wanted the crunchiness so I added the bread crumbs. Also to prevent losing the crunchiness of the meat, I do not return the deep fried pork chop into the pot of sauce. How you prepare the meat does not matters, it all lies in the sauce preparation and the fry potatoes. The British Officer would have meshed peas to go along