Ingredients
6 slices Pork Loin (~500g)
20 pcs Cream Crackers “Soda Piah” (pounded/blended into a slightly coarse powder)
2 Eggs (beaten)
2 medium size Potato (cut in wedges) — Marinate with some salt/pepper, fry till golden brown and set aside
1 Onion (cut into wedges)
3 tbsp Frozen Mixed Vegetables
Oil for frying
SAUCE
4 tbsp Tomato Ketchup
3 tbsp Worcestershire Sauce
1 tsp Oyster Sauce
1 tsp Light Soya Sauce
1 tsp Sugar
¾ cup Water
Corn Starch mixture (for thickening)
Method
- Wash and pat dry the pork loin. Using the back of a knife, pound the pork chop to tenderise it. Marinate it with light soya sauce and pepper for at least 15 mins.
- Coat the marinated pork loin in flour, followed by the beaten egg mixture, and finally with the cream cracker powder. Deep-fry till golden brown and set aside.
- Heat up some oil in a saucepan, add the onions and frozen vegetables and stir-fry till they are slightly softened.
- Add in sauce mixture and gently boil for 5 mins. Thicken the sauce with corn starch.
- Cut the pork and place the pieces on a serving plate together with the fried potato wedges. Pour the sauce over and serve.
