Hainanese Pork chop

from Knorr Blogger cookout http://www.misstamchiak.com/knorr-blogger-cookout/

Ingredients:

PORK CHOPS (for 4-6 pax)
- 500g boneless pork chops (or 4 pieces of pork loin)
- 5 pieces of bread, baked for 5 mins and blended to breadcrumbs
- 2 eggs
- Cooking oil

MARINADE
- 3 tbsps light soya sauce
- some pepper
- 1 tbsp sesame oil
- 1 tbsp cornflour

GRAVY
- 1 tbsp Worcestershire sauce
- 1 large tomato, cut into sections
- 100g green peas
- 1 onion, cut into thin slices
- some fresh pineapple cubes
- 5 tbs of tomato ketchup
- 1 tbs of oyster sauce
- 1 tbs of sugar
- 1 Knorr Chicken cube, mixed with 250ml of water
- a pinch of salt (optional)
- corn flour solution

Method:

FOR PORK CHOPS
1. Tenderise the meat by pounding it using a meat mallet or the back of a chopper.
2. Marinate the pork slices for at least 30 minutes or even overnight for more flavour.
3. Before frying, pour the beaten eggs onto a plate or into a shallow bowl. Dip both sides of each pork slice in the beaten egg.
4. Coat each side with breadcrumbs, patting to get an even layer. Gently shake off the excess breadcrumbs.
5. Heat your wok or pan with oil over medium-low heat. Fry each breaded pork slice until golden brown and crisp.

FOR GRAVY
1. Heat oil and fry the onion.
2. Add the tomato, peas and pineapple cubes.
3. Add the sauces, sugar and water and bring to a boil.
4. Allow to boil until the peas are cooked through.
5. Add in corn flour solution. Stir into mixture to thicken the gravy.
6. Drizzle onto the pork chop. Serve.

Braised pork

Pork
Pig's skin
Taukwa
Taupok
Boiled eggs, deshelled

Ginger
Blue ginger
Garlic
Onion
Small pack of cinnamon stick, star anise and clove (use only one clove as it can be overpowering)

Dark soya sauce
Dark sweet soya sauce

Rice dumplings - grandma's recipe

Grandma's Nonya Chang

What goes into the filling

Dried Shitake Mushrooms, soaked, rinsed, diced

Coriander Powder, along with five-spicce powder and white pepper powder

Fried Shallots
Ready-made ones make the job easier

Candied Wintermelon, diced

Fry diced pork (belly pork &' shoulder butt') and add the above ingredients.
 Add dark soya sauce, fry till fragrant

Filling is done

Preparing the rice 

Glutinous rice, soaked overnight and drained

Garlic fried in oil till fragrant
Add to rice in wok and fry. Add salt.

The workstation

To prepare the bamboo leaves,
scald them with hot water, and leave to soak overnight, then drain.
No need to wipe dry

The wrapping

Boil for 1hr 5min over high heat in a covered

Grandma's signature plaits

Ngoh hiang

-Ngoh hiang skin (washed thoroughly to remove saltiness)
-Minced pork
-Prawn (cleaned, shelled and chopped up)
-Water chestnuts (peeled and diced)
-Fried shallots (better than using raw onion. These are more fragrant and do not lend the cooked ngoh hiang an overpowering smell of onions)

Since the ngoh hiang skin is already salted, there is no real need to season the meat except for some sesame oil and five-spice powder

Fold into ngoh hiang skin and steam for 15 minutes. These can then be cooled and stored in the fridge. Shallow fry till golden brown before serving.

Nonya dumplings

Below is a recipe I read - it yields 30 dumplings and is useful as a buying guide.

Makes 30

Ingredients:
60 bamboo leaves (soaked overnight)
1 kg glutinous rice (washed and soaked overnight, then drain in a colander)
0.5 tsp five spice powder *
1 tsp coriander powder *
0.5 tsp white pepper *
Pinch of salt *
(*to mix into drained rice)


For the filling, to fry for 15 min:
2 tbs cooking oil
300g shallots, peeled and finely chopped
1kg minced pork
0.5 tsp salt
0.5 tsp white pepper
400g dried shrimp, rinsed and drained
500g winter melon strips, diced to small cubes
0.5 tsp five spice powder
1 tsp coriander powder

Additional filling:
30 chestnuts, boiled and skinned
100g shitake mushrooms, washed, soaked, sliced
400g red bean paste, rolled into 30 small balls

Raffia string
6 to 8 pandan leaves (for boiling in pot)


Amount to fill per dumpling:
1tbs rice + 1tbs filling + 7 mushroom slices + 1 chestnut + 1 ball of red bean paste + 1 tbs filling + 1 tbs rice


Boiling time : 1 hr + 1 hr (shift dumplings position halfway through the 2 hrs)