Cream Crackers Pork Chop 苏打饼干猪排

I came to know about cream crackers coating through its use in Hainanese Chicken Chop. This chop is a perfect epitome of fusion Hainanese-Western food. I wanted to try out the cream crackers coating. I am using pork chop as I just happened to have some that I would like to marinade. You can also replace it with chicken chop. 

In this post, you will find out how to prepare pork chops from pork loin. These chops could be used for many purposes. Dredge it in to tapioca starch to fry and it could be the base for any sauces such as your sweet and sour, honey pork and spare ribs king sauce. You could also replace cream crackers with breadcrumbs as coating. The combination is endless!

Cream Crackers Pork Chop 苏打饼干猪排

Makes 7 pork chops

Ingredients

400g pork tenderloin

oil for frying

1 egg white

Marinade

4 cloves garlic

1 tsp salt

1 1/2 tsp sugar

2 tsp Shao Xing rice wine

2 tsp oyster sauce

Sesame oil

Pepper

Coating

2 eggs

1/2 cup tapioca starch

25 pcs cream crackers, crushed

Cooking Instruction

1. Slice across pork loin into 0.5cm thick.

2. Using a tenderizer (or the back of the knife), pound the pork slices on both sides to lossen the muscles of the pork. 

3. Add in egg white, mix and rest for 15 minutes.

4. Add in all ingredients in MARINADE and mix well. Set aside for at least 15 mins for the marinade to absorb. 

5. Dredge marinated pork chop in tapioca starch, then egg and finally, coat generously with crushed cream crackers. 

6. Fry pork chop in medium heat until golden brown before removing from fire. (Note: do not cook in high heat as the crackers to get burned quite easily).

Watch Youtube video (click here)