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4 thick boneless pork chops
25 cream crackers
2 large eggs, well beaten
Oil for deep-frying
2 potatoes, peeled and sliced 1-cm thick
1 large onion, sliced
1 tablespoon HP sauce
2 teaspoons light soy sauce
1½ tablespoons ketchup
¼ teaspoon salt
2 teaspoons sugar
2 teaspoons cornstarch
160 ml water
2 tomatoes, quartered
150 g frozen peas
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Method:
Sandwich the chops between two sheets of
plastic wrap and beat lightly with a meat mallet or blunt cleaver
spine to flatten them to a 1-cm thickness. Crush cream crackers
into fine crumbs. Turn chops in egg to coat, then in cracker
crumbs, patting them on in an even layer and shaking off excess.
Repeat egging and crumbing to get a secure, even coating. Heat
oil in a wok until shimmering and giving off haze, then deep-fry pork
chops two at a time until golden brown, turning once, about 4 to 6
minutes per batch. Remove and drain well on kitchen paper.
Remove all but 3 tablespoons of oil from wok and fry potatoes over
medium heat for 5 minutes, turning frequently, until browned and
tender. Remove and drain. Fry onions in remaining oil
until soft, 2 to 3 minutes, then add all remaining ingredients except
tomatoes and peas. Bring to the boil, add tomatoes, peas, and
potatoes and simmer for 1 minute, until thickened. Slice pork
chops and pour gravy over to serve.
Note: Crushed
crackers are more authentic, but for a crispier finish, use panko
(Japanese breadcrumbs).
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