HAINANESE PORK CHOP POT PIE

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.