The cooking bug has not abated. Not satisfied with the Tiong Bahru Hainanese pork chop curry lunch, I decided to make it myself a few days later. This was accomplished by merging Chan Che's recipe and a version found in Sylvia Tan's Singapore Heritage Food. Easy peasy.
Incidentally the recipes in Sylvia's book do not interest me as much as the nostalgic photographs found inside.
Pork: sliced thinly, beatened with mallet, and marinated with salt, pepper, a little wine & ginger juice.
2 potatoes, sliced
Dip & bread: 1 egg beaten, 2 tbsp plain flour mixed with 1/4 tsp cornflour, breadcrumbs (actually we had no bread at home, so I substituted crushed cream crackers)
1 tsp cornflour mixed 1 cup cool water to thicken
Sauce: 1 cup tomato ketchup, 2 tsp white vinegar, 1 tbsp dark soya sauce, white pepper
1 big onion, sliced into half-rings
3 tomatoes, quartered
1. Fry potatoes till brown. Set aside.
2. Dip pork slices into egg, then flour and then breadcrumbs/ crushed crackers. Deep fry till golden brown. Let it cool before cutting into long chunks and arranging on a serving dish.
3. Heat some oil in wok, add the cornflour and sauce mixtures. Bring to boil and let it bubble and thicken a little. Stir in onions, tomatoes (do not cook through), peas and fried potatoes. Pour everything over the pork slices. Serve immediately with rice.