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

Name: 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

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In colonial Singapore, many Hainanese cooks worked as chefs in hotels, clubs or the private homes of Western officials. The Anglicised restaurant and hawker dis

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