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Hainanese Curry Rice

Hainanese Crispy Fried Pork Cutlet

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
As a kid, I always loved thick curry gravy that is drizzled over my rice. I had a special love for Hainanese curry rice as the goofy thick curry sauce that comes with the deep fried pork cutlet is such an amazing match! The Hainanese pork cutlet crispy crust is traditionally made crushed crackers that is used as breadcrumbs to coat the pork chop. The curry rice is usually served with chap chye and fried egg.
Prep Time 20 mins
Cook Time 45 mins
Course Main Course
Cuisine Singapore
Servings 4 people
Calories 615 kcal

Equipment

Ingredients
  

Hainanese Crispy Fried Pork Cutlet

  • 4 pcs Pork Chops about 1 cm thick
  • 1 tsp Five Spices Powder
  • 1 tbsp Light Soy Sauce
  • 1/2 tbsp Sesame Oil
  • 1/4 tsp White Pepper
  • 1 tbsp Corn Flour
  • 1 tbsp Hua Tiao Wine
  • 1 qty Egg
  • 1/2 cup Flour
  • 200 g Cream Soda Cracker

Hainanese Curry Gravy

  • 4 tbsp Rempah Paste
  • 1 pc Cinnamon Stick
  • 2 pc Star Anise
  • 1 tbsp Oil
  • 2 tbsp Curry Powder
  • 500 ml Chicken Stock
  • 200 ml Coconut Cream
  • 1 tbsp Corn Flour mixed with 2 tbsp water

Instructions
 

Hainanese Crispy Pork Cutlet

  • Use a mallet or the back of a cleaver to pound the Pork Shoulder
  • Add Five Spices Powder, light soy sauce, sesame oil, sugar and pepper to the pork chop
  • Mix well and ensure the pork chop are thoroughly coated with the seasoning
  • Cling wrap and allow it to marinate in the chiller for at least 2 hours or best overnight
  • When ready to cook, remove the bowl of pork chop from the fridge and add in 1 whole egg. Mix Well.
  • Transfer the grinded Cream Cracker onto a plate
  • Coat the pork chops with the powdered cream cracker pieces by pieces and ensure that the pork chops are thoroughly coated with the cracker
  • Air Fry or Deep Fry the pork chops base on your personal preference

Hainanese Curry Gravy

  • In a heated pot,under medium, toast the cinnamon stick and star anise until fragrance
  • When done, add in oil and curry powder, saute until fragrance, add in water, soy sauce, and salt. Allow it to boil
  • Combine tapioca flour and 3 tablespoons of water in a small bowl and mix until well combine.
  • Slowly stir in the tapioca flour mixture into the boiled curry to thicken the gravy
  • Serve the dishes in seperate plates or for a more traditional plate of Hainanese Curry Rice, add a portion of each of the dishes onto a plate of rice. Serve with a generous scoop of curry and braised gravy over the rice. Top with Fried Sunny Side Up if prefer.

Notes

  • You may replace the cream soda cracker to breadcrumbs if you do not have any at home 
  • Serve with Jasmine white rice 

Nutrition

Calories: 615kcal
Keyword asian, meat, spicy
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