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.
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.
You may replace the cream soda cracker to breadcrumbs if you do not have any at home