Hainanese Pork Chop with Potato Wedges

Ingredients

• 500 g bone-in or boneless pork chops (about 4 pieces, 1–1.5 cm thick)
• 1 tsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp oyster sauce
• 1/2 tsp sesame oil
• 1/4 tsp white pepper
• 1/2 tsp sugar
• 1 large egg, beaten (for dredging)
• 80 g plain flour (for dredging)
• 120 g panko breadcrumbs (or fresh breadcrumbs)
• Vegetable oil, for shallow-frying (about 500 ml) or as needed for pan-frying
• 500 g potatoes, cut into wedges (about 4 medium), or use Yukon Gold
• 1 tbsp cornflour (to toss potato wedges, optional for extra crisp)
• 1 tbsp neutral oil + pinch of salt & pepper for potato wedges (if oven-roasting)
• 1 large onion, thinly sliced
• 3 garlic cloves, finely chopped
• 120 ml tomato ketchup
• 1 tbsp Worcestershire sauce
• 200 ml chicken stock (or water + 1 tsp chicken bouillon)
• 1 tsp soy sauce (to adjust seasoning in sauce)
• 1 tbsp sugar or honey (adjust to taste)
• 1 tsp rice vinegar or a squeeze of lime (to brighten sauce)
• Freshly ground black pepper, to finish
• Garnish: sliced cucumber, chopped spring onions and lemon wedges; optional achar or sliced chilli padi

Step-by-Step Method

1. Marinate the pork: pat pork chops dry with paper towel. Combine light soy, dark soy, oyster sauce, sesame oil, white pepper and 1/2 tsp sugar in a bowl and rub over the pork. Marinate for 15–30 minutes in the fridge.
2. Prep the potato wedges: cut potatoes into even wedges, rinse briefly to remove starch, then pat dry. Toss with 1 tbsp oil, pinch of salt and pepper, and 1 tbsp cornflour if using. For oven-roasting preheat oven to 220°C and arrange wedges on a tray; for shallow-frying keep aside on a tray.
3. Bread the pork: set up three shallow dishes — flour, beaten egg, panko breadcrumbs. Dredge each marinated chop in flour (shake off excess), dip in egg, then press into panko to coat evenly. Let rest for 5–10 minutes to help the crumb adhere.
4. Cook the potato wedges: oven-roast for 30–35 minutes until golden and tender, turning halfway; or shallow-fry in a wok/pan over medium-high heat in batches for 6–8 minutes until golden, then drain on paper towels. Keep warm in low oven (100°C) while finishing pork.
5. Pan-fry the pork chops: heat 3–4 mm of vegetable oil in a wide frying pan or wok over medium-high heat. When oil is hot (a breadcrumb should sizzle), fry chops 2–3 minutes per side until golden and cooked through (internal about 68°C) — adjust time for thickness. Drain briefly on a wire rack or paper towels.
6. Make the Hainanese tomato-onion sauce: in a separate saucepan, sweat sliced onions and garlic on medium heat with 1 tbsp oil until translucent. Add ketchup, Worcestershire sauce, chicken stock, 1 tsp sugar and a splash of soy. Simmer gently for 5–7 minutes until slightly reduced. Taste and adjust with vinegar or lime to balance acidity and sugar for sweetness, like you'd tweak a zi char stall sauce.
7. Assemble and finish: arrange pork chops on a plate, spoon generous amounts of the tomato-onion sauce over each chop. Scatter chopped spring onion and freshly ground black pepper on top. Serve with potato wedges, sliced cucumber and optional achar.
8. Serving tips: serve immediately so the crumb stays crisp. For leftovers, re-crisp the pork in a 180°C oven for 8–10 minutes and reheat wedges alongside — avoid microwaving to prevent sogginess.