← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 500 g boneless pork chops or loin, pounded to 1 cm thick
• 1 tbsp Oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp Soy sauce
• ½ tsp White pepper
• 2 Eggs, beaten
• 100 g cream crackers, crushed into fine crumbs
• oil, for shallow-frying
• 2 Potato, peeled, cut into wedges
• 1 tbsp Vegetable oil
• 1 Onion, cut into wedges
• 1 Tomato, cut into wedges
• 80 g Peas, frozen is fine
• 4 tbsp Ketchup
• 1 tbsp Worcestershire sauce
• 1½ tbsp Brown sugar
• 250 ml Water
• 1 tbsp Cornflour (cornstarch), mixed with 2 tbsp water
• salt, to taste

Method

1. Mix the pork with the oyster sauce, wine, soy sauce and pepper and leave to marinate for 30 min.
2. Boil the potato wedges in salted water for 8–10 min until just tender, then drain and pat dry. Fry them in a little hot oil until golden at the edges and set aside.
3. Dip each chop in beaten egg, then press firmly into the cracker crumbs on both sides.
4. Heat 1 cm of oil in a frying pan over medium heat. Fry the chops for 3–4 min per side until deep golden and cooked through, with no pink in the middle. Drain on kitchen paper and slice into strips.
5. For the gravy, heat 1 tbsp oil in a pan and fry the onion for 2 min until it softens. Add the tomato, ketchup, Worcestershire, sugar and water and simmer for 5 min.
6. Add the peas and fried potatoes, then stir in the cornflour slurry and bubble for 1 minute until glossy. Season with salt.
7. Lay the sliced pork on plates and pour the gravy over just before serving, so the crust stays crisp at the edges.

Tips

• Cream crackers give the classic light, flaky crust; panko works if you cannot find them.
• Contains wheat, egg, soy and oysters (oyster sauce). Chicken thighs make a great chicken chop the same way.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today The Meatmen