Hainanese Pork Chop Pot Pie
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Hainanese Pork Chop Pot Pie

If light pastry atop piping hot pork chop stew is your thing, you have to try this Hainanese version of the pot pie!

  • 15 min Preparation Time
  • 30 min Cooking Time
  • 4 Serv. Recipe Serves

Ingredients & Method

  • Pie crust
  • 1 frozen puff pastry sheet
  • 1 egg (for egg wash)
  • --------------------------------------------
  • Filling
  • Boneless pork chops (450 g)
  • Cornflour/cornstarch 2 Tbsp
  • 2 Eggs, well beaten
  • 20 Cream crackers, crushed into fine crumbs
  • Cooking oil, for deep frying
  • 2 potatoes, peeled, cut into 1 cm thick slices
  • 1 onion, sliced
  • Frozen peas (150g), thawed
  • --------------------------------------------
  • Sauce Filling
  • 350 ml Knorr chicken stock
  • 2 Tbsp Light soy sauce
  • 2 Tbsp HP sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp Sugar
  • 1 tbs Cornflour/cornstarch
  • Salt, to taste
  • -------------------------------------------------
  • Mix ingredients for sauce filling and set aside.
  • Between two sheets of plastic wrap, pound pork chops lightly with a mallet or rolling pin until meat is 1-cm thick.
  • Dust pork chops evenly with cornstarch and let sit for 1 minute. Dip pork chops in beaten egg, then coat with cracker crumbs. Let stand for 10 minutes for crumb coat to settle.
  • Heat oil in a wok. Deep fry pork chops into hot oil for 4-5 minutes until golden brown, turning once. (Do not crowd wok.) Drain well on paper towels.
  • Drain all but 3 Tbsp oil from wok. Reheat oil and saute potatoes over medium-low heat for 8-9 minutes, turning frequently until lightly browned and tender. Remove and drain on paper towels.
  • Add onion to remaining oil and increase heat to medium. Fry for 2-3 minutes, until softened.
  • Stir sauce mixture and peas into the onion in a Dutch oven. Bring to a boil then simmer until gravy like consistency, stirring often – about 10 minutes.
  • Slice pork chop into squares.
  • Preheat oven to 425 F (230 C)
  • Place pork in pie pan or casserole, pour mixture evenly over meat.
  • Moisten pie pan rim with cold water, unfurl pastry, fit over meat, then roll pastry edges under and onto pan rim. Crimp edges with a fork, and add decorative steam vents near center of pastry. Brush with egg wash.
  • Set pie on rimmed baking sheet and slide onto middle oven shelf. Bake until filling bubbles and pastry is crisp and nicely browned—25 to 30 minutes.
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