Cherry & Dennis Helper Habitat

Singapore Hainanese Pork Chop

新加坡海南豬扒

Singapore Hainanese Pork Chop — finished dish

Total time: 60 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

This home-style version preserves the dish's defining character in a Hong Kong kitchen.

01

Ingredients

Main ingredients

4, about 600 g boneless pork chops
2, wedged potatoes
1, sliced onion
120 g green peas
100 g breadcrumbs

Pork marinade

1 tbsp soy sauce
1/2 tsp white pepper
2 tbsp cornstarch

Sauce seasoning

120 ml tomato ketchup
1 tbsp Worcestershire sauce
300 ml chicken stock

Cooking oil

4 tbsp cooking oil

Singapore Hainanese Pork Chop — ingredients

02

Tools

household hob
chef's knife
cutting board
measuring tools
large bowl
food thermometer
baking paper
meat mallet
refrigerator
large frying pan
wire draining rack
serving plate

Singapore Hainanese Pork Chop — tools

03

Steps

Singapore Hainanese Pork Chop — Place pork chops between baking paper and pound

Step 1

Place pork chops between baking paper and pound

Place pork chops between baking paper and pound to about 1 cm thick.

Singapore Hainanese Pork Chop — Mix pork chops with soy sauce

Step 2

Mix pork chops with soy sauce

Mix pork chops with soy sauce, white pepper and cornstarch; refrigerate 15 minutes.

Singapore Hainanese Pork Chop — Press breadcrumbs evenly onto both sides of each

Step 3

Press breadcrumbs evenly onto both sides of each

Press breadcrumbs evenly onto both sides of each marinated pork chop.

Singapore Hainanese Pork Chop — Heat 2 tablespoons cooking oil and pan-fry potat

Step 4

Heat 2 tablespoons cooking oil and pan-fry potat

Heat 2 tablespoons cooking oil and pan-fry potato wedges until golden and tender.

Singapore Hainanese Pork Chop — Add remaining oil

Step 5

Add remaining oil

Add remaining oil; fry pork chops in one layer 3 to 4 minutes until golden underneath.

Singapore Hainanese Pork Chop — Turn and fry 3 minutes

Step 6

Turn and fry 3 minutes

Turn and fry 3 minutes; use a food thermometer to confirm the thickest part reaches at least 75°C with no pink, then drain on a wire rack.

Singapore Hainanese Pork Chop — Add sliced onion to the same pan and cook 3 minu

Step 7

Add sliced onion to the same pan and cook 3 minu

Add sliced onion to the same pan and cook 3 minutes until soft and translucent.

Singapore Hainanese Pork Chop — Add tomato ketchup

Step 8

Add tomato ketchup

Add tomato ketchup, Worcestershire sauce and chicken stock; scrape the pan and boil.

Singapore Hainanese Pork Chop — Add green peas and simmer 3 minutes until the to

Step 9

Add green peas and simmer 3 minutes until the to

Add green peas and simmer 3 minutes until the tomato gravy slightly thickens.

Singapore Hainanese Pork Chop — Return pork chops to tomato gravy for 1 minute p

Step 10

Return pork chops to tomato gravy for 1 minute p

Return pork chops to tomato gravy for 1 minute per side; confirm the centres remain at least 75°C.

Singapore Hainanese Pork Chop — Arrange potato wedges and pork chops on warm pla

Step 11

Arrange potato wedges and pork chops on warm pla

Arrange potato wedges and pork chops on warm plates and spoon over onion-pea gravy.

Singapore Hainanese Pork Chop — Rest 2 minutes and serve while the crumb coating

Step 12

Rest 2 minutes and serve while the crumb coating

Rest 2 minutes and serve while the crumb coating remains crisp.

Common mistakes

Uneven pieces cook at different rates.
Excess heat burns food before the centre is done.
Shared raw and cooked utensils risk contamination.
Seasoning before tasting can make food too salty.

Tips

Measure first; judge by colour, texture and safe centre doneness.