Hainanese Crispy Fried 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

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.