Hainanese Pork Chops from Chinese Heritage Cooking by Christopher Tan and Amy Van

Ingredients

• Eggs 2, well beaten
• Cornflour (cornstarch) 2 Tbsp
• Boneless pork chops 450 g (1 lb)
• Onion 1, peeled and sliced
• Potatoes 2, peeled, halved and cut into 1-cm (½-in) thick slices
• Cooking oil for deep-frying
• Cream crackers 20, crushed into fine crumbs
• Light soy sauce 1 Tbsp
• Water or light stock 150 ml (5 fl oz)
• Frozen peas 150 g (5⅓ oz), thawed
• Sugar 1 tsp
• Cornflour (cornstarch) 1 tsp
• HP sauce 1 Tbsp
• Worcestershire sauce ¾ tsp
• Salt to taste