HAINANESE PORK CHOP POT PIE

Name: HAINANESE PORK CHOP POT PIE
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 frozen puff pastry sheet; 1 egg (for egg wash); Boneless pork chops (150 g); cornflour / cornstarch 2 tbsp; 2 eggs, well beaten; 20 cream Cracker, crushed into fine crumbs; 1 tbsp cooking oil for deep frying; 2 potatoes, peeled, cut into pieces of 1 cm thickly sliced; 1 onion, sliced; frozen peas (150 g), thawed; 350 ml Knorr Chicken Stock Cubes; 2 tbsp light soy sauce; 2 tbsp HP Sauce; 1 tsp Worcestershire sauce; 1 tsp sugar; 1 tbsp cornflour / cornstarch salt to taste

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

30 mins

Cooking Time
Medium

Difficulty
15 mins

Prep Time
4 People

Serves

Pie crust

1 frozen puff pastry sheet
1 egg (for egg wash)

Filling

Boneless pork chops (150 g)
cornflour / cornstarch 2 tbsp
2 eggs, well beaten
20 cream Cracker, crushed into fine crumbs
1 tbsp cooking oil for deep frying
2 potatoes, peeled, cut into pieces of 1 cm thickly sliced
1 onion, sliced
frozen peas (150 g), thawed

Sauce Filling

350 ml Knorr Chicken Stock Cubes
2 tbsp light soy sauce
2 tbsp HP Sauce
1 tsp Worcestershire sauce
1 tsp sugar
1 tbsp 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.