Hainanese curry rice

Step 1: Flatten 4 boneless pork loin chops to about 1 cm with a meat mallet or rolling pin and rub them with 1 tbsp light soy sauce and ½ tsp ground white pepper. Leave them to marinate in the fridge for 20 minutes while you make the curry.

Step 2: Heat 1 ¾ tbsp neutral oil in a heavy pot over a medium heat and fry 1 onion, 2 ¾ garlic cloves and 1 sprig curry leaves for 5 minutes, until the onion is soft and golden.

Step 3: Add the 4 tbsp meat curry powder paste and fry, stirring, for 3–4 minutes, until it darkens and the oil begins to separate. Don't rush this: raw curry powder tastes dusty.

Step 4: Add 1 ⅛ lb boneless chicken thighs and stir to coat, then add 2 potatoes, 1 ¾ cups chicken stock or water, 1 tsp salt and 1 tsp sugar. Bring to the boil, cover and simmer for 15 minutes.

Step 5: Stir in 1 ¼ cups coconut milk and simmer, uncovered, for 10–15 minutes more, until the potatoes are soft at the edges, the chicken reaches 165°F and the gravy is thick enough to coat a spoon.

Step 6: Meanwhile, for the braising gravy, simmer 2 tbsp dark soy sauce, 2 tbsp light soy sauce, ½ tsp five-spice powder, 1 tbsp brown sugar and 300 ml of water in a small pan for 3 minutes. Stir in 1 tbsp cornflour and cook until glossy and lightly thickened.

Step 7: Heat the rest of 1 ¼ tbsp neutral oil in a wok over a high heat. Fry the rest of 1 ¼ garlic cloves and 1 tbsp dried shrimp for 30 seconds, then add 14 oz white cabbage and 100 ml of water. Cover and cook for 6–8 minutes, until soft and sweet. Stir in 3 tablespoons of the braising gravy.

Step 8: Dip each pork chop in 1 egg, then press it into 3 ½ oz cream crackers on both sides until well coated.

Step 9: Heat about 1 cm of oil in a frying pan over a medium heat and fry the chops for 3–4 minutes a side, until deep golden and 145°F in the centre. Drain on kitchen paper, rest for 3 minutes, then slice into strips.

Step 10: Pour off most of the oil and fry 4 eggs over a medium-high heat until the whites are crisp and lacy at the edges and the yolks still soft.

Step 11: Pile 4 plates cooked jasmine rice on plates and top with pork chop, cabbage and a fried egg. Ladle curry and chicken over everything, then the braising gravy, until the rice is properly flooded. Serve with 4 tsp sambal chilli.