Hainanese Curry Rice with Scissors Cut Hainanese Pork Chop
- erinna Chng
- 1 day ago
- 1 min read
Who don’t love this sloppy mess ~ Rice smoothered in messy Hainanese Curry and braised gravy, accompanied by Five spices Hainanese Pork Cutlet, Braised Wings & Cabbage stew aka Chap Chye! The taste from my late papa on the table.
Making this meal can finish within an hour. Just need to marinate the pork chop few hours ahead or even day before.You can use pork loin or pork shoulder. Use a mallet or the back of a cleaver to pound the meat to have the most tenderise pork chop you ever had.Then add in the seasoning for marinating the pork chop together with the pounced pork.
Beside the braised chicken, the gravy also is a must for a plate of traditional Hainanese Curry Rice.
Hainanese Curry RICE is never complete without this unappealing yet super delicious and Comforting vegetable stew.It is super easy too!
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Hainanese Cream Cracker Pork Chop/ Crispy Pork Bits
Use a mallet or the back of a cleaver to pound the Pork Shoulder (Not require if cooking Crispy Pork Bits instead)
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
To Air Fry the Pork Chop: Preheat the air fryer at 200 degree celsius for 5 mins. Lay the pork chop into the basket or grill pan, and spray oil on both side of the pork chop. Air Fry the pork chops for 8 to 10 mins. (Do not overcrowd the basket and ensure that there is no overlaying pieces of pork chop.
To Deep Fry the Pork Chop: Heat a pot of oil (test by dropping a crumb and when the crumb is sizzling and floating, the oil is ready for frying). Gently slide the pork chop into the heated oil and deep fry the pork chop until it's golden brown.
Braised Chicken Wings (Can replace with Pork Belly)
In a heated pot,under medium, toast the cinnamon stick and star anise until fragrance
When done, add in oil and ginger, and lightly saute the ginger, cinnamon and star anise for 1 min,
Add in the rest of the seasoning for the braised chicken and bring it to boil
When boil, lower the heat to medium low and allow it to simmer for 30 to 45 mins until the chicken is tender and soft.
Chap Chye (Cabbage Stew)
Add oil to a heated pan under medium heat.
Add chopped dried shrimps and fry the shrimps until it turns slightly golden brown and crispy.
Add in chopped garlic and saute for a few seconds until fragrance.
Add in Cabbage and the rest of the seasoning and water for the cabbage stew
Bring it to boil
When boil, lower the heat to medium low and allow it to simmer for 30 to 45 mins under the cabbage is ultra soft
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. Stir in coconut milk
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.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Hainanese Curry Rice with Scissors Cut Hainanese Pork Chop
Head Chef
eckitchensg
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
30 min
Cooking Time
60 min
Rest Time
0 min
Total Time
1 hour 30 min
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