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Recipes with boneless pork loin chops

3 recipes that use boneless pork loin chops, with photos, step-by-step instructions and cook times. The quickest, Miso katsu (Nagoya pork cutlet with red miso sauce), takes 40 minutes. It is most often cooked with egg, sugar and cornflour.

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Hainanese curry rice

Late-night and early-morning crowds in Tiong Bahru, Beo Crescent and Jalan Besar know the drill at a Hainanese curry rice stall: point at what you want, then ask for it "banjir", flooded. A plate of white rice disappears under two gravies, a mild, coconut-rich curry with soft potato and chicken, and a dark, five-spice braising sauce, then gets topped with crumbed fried pork chop, braised cabbage and a runny-edged fried egg. It is messy, comforting and salty-sweet, and leftovers taste even better the next day. The usual mistake is a thin, watery curry; it should be thick enough to cling to the rice, so let the potatoes break down a little and reduce the gravy well. Chef's tip: crush cream crackers rather than using breadcrumbs for the pork chop, as the old Hainanese cooks do; they fry up shatteringly crisp and stay that way under the gravy.

70 minSingaporeanRice & Grains
by KrazyBadal 0 views

Baked pork chop rice

Baked pork chop rice is the signature dish of Hong Kong's cha chaan teng, the busy tea cafés that mix Cantonese and Western cooking, and it arrives at the table bubbling in an oval dish. It is a pork dish: tenderised, marinated pork chops are fried golden and laid on egg fried rice, then covered with a sweet-sour tomato sauce with onions and peppers and topped with melted cheese. The marinade traditionally uses Shaoxing wine, which contains alcohol; use 1 tbsp water instead if you like. Chef's tip: score the edge fat and pound the chops; they stay flat and tender.

70 minHong KongMeat
by KrazyBadal 0 views

Miso katsu (Nagoya pork cutlet with red miso sauce)

Dark soybean miso, such as the hatcho miso made in nearby Okazaki, gives Nagoya food its deep brown colour and rich, slightly bitter flavour. Miso katsu is the city's best-known way to use it: a fried pork cutlet covered in a thick, sweet miso sauce. It is served in lunch restaurants on a bed of shredded cabbage with rice and miso soup, or sliced over rice as a bowl. The sauce is glossy and savoury, a little like a darker, sweeter barbecue sauce. Chef's tip: snip through the strip of fat and sinew along the edge of each chop every 2 cm before coating it, so the cutlet stays flat in the oil and cooks evenly.

40 minJapaneseMeat
by KrazyBadal 0 views

Goes well with boneless pork loin chops