Hainanese, one of the Chinese dialect groups, they are rather well-known for being in the food trade. The early Hainanese immigrants in Singapore mostly work as waiters and servants in the local hotels, restaurants, bakeries and bars. Many of them also became coffee shop owners, stall holders and chefs.
Today, Hainanese cuisine is one of the most sought after cuisines in Singapore. Hainanese Chicken Rice, Hainanese Curry Rice and Hainanese Pork Chop are just some of the popular and classic dishes. (I was told that the traditional Hainanese Pork Chop is not served with tomato sauce.)
Ingredients (Adapted from a magazine cutting - by Chef Zhang Tian)
200g of pork loin
1 egg
1 tomato (diced)
1 tablespoon of minced garlic
50g of sliced onion
20g of frozen green peas
120ml
3 tablespoons of ketchup
1/2 teaspoon of dark caramel soya sauce (optional)
Salt (to taste)
Pepper (to taste)
Cornstarch
Preparation
Pound pork loins with meat tenderizer. Flatten to about 1/2 inch in thickness.
Rub meat with salt and pepper.
Coat the meat with cornflour and shake off the excess.
Dip into beaten egg.
Coat well with breadcrumbs.
Deep fry till it turns golden brown.
Set aside.
Stir fry garlic and onion till slightly brown.
Add caramel soya sauce, water and ketchup.
Bring to a boil before tossing in the tomatoes and green peas.
Leave to simmer.
Thicken sauce with cornflour if necessary.
Add salt/pepper to taste.
Pour sauce over the pork chops.
Serve immediately.
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