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HAINANESE PORK CHOP POT PIE

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

49.37 g

Sodium (mg)

15927.26 mg

Vitamin A (IU)

346.33 IU

Saturated Fat (g)

26.37 g

Energy (kcal)

956.39 kcal

Fat (g)

63.55 g

Trans Fat (g)

0.01 g

Salt (g)

39.82 g

Calcium (mg)

48.13 mg

Monounsaturated Fat (g)

21.73 g

Cholesterol (mg)

199.36 mg

Iron (mg)

3.63 mg

Vitamin C (mg)

7.72 mg

Fibre (g)

3.18 g

Sugars (g)

11.4 g

Protein (g)

27.79 g

Potassium (mg)

299.09 mg

Total

197.49 g

63709.06 mg

1385.3 IU

105.48 g

3825.54 kcal

254.18 g

0.05 g

159.27 g

192.52 mg

86.93 g

797.43 mg

14.5 mg

30.86 mg

12.73 g

45.6 g

111.15 g

1196.37 mg

  • 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
  • 1 Mix ingredients for sauce filling and set aside.
  • 2 Between two sheets of plastic wrap, pound pork chops lightly with a mallet or rolling pin until meat is 1-cm thick.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 Add onion to remaining oil and increase heat to medium. Fry for 2-3 minutes, until softened.
  • 7 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.
  • 8 Slice pork chop into squares.
  • 9 Preheat oven to 425 F (230 C)
  • 10 Place pork in pie pan or casserole, pour mixture evenly over meat.
  • 11 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.
  • 12 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.