Hainanese Curry Rice

Name: Hainanese Curry Rice
Total time: 2 h
Yield: 4
Cuisine: Singaporean (Hainanese)
Ingredients: 4 bowls Cooked jasmine rice; 4 Pork loin chops, pounded 1 cm thin; 120 g Cream crackers, crushed fine; 2 Eggs, beaten; 400 g Pork belly, in one piece; 3 tbsp Dark soy sauce; 2 tbsp Light soy sauce; 1 tbsp Rock sugar; 2 Star anise; 6 Garlic cloves, whole; 800 ml Water; ½ head Cabbage, in chunks; 4 Dried shiitake, soaked and sliced; 400 g Chicken thighs, bone-in; 3 tbsp Meat curry powder; 1 Onion, sliced; 1 Potato, in chunks; 150 ml Coconut milk; 8 tbsp Neutral oil; 2 tsp Salt

Rice buried under ladles of thin curry and dark braising gravy, with a breaded pork chop, chap chye (braised cabbage) and a piece of kong bak (soy-braised pork belly) on top — all of it stirred into a brown, delicious mess. Invented by Hainanese cooks in Singapore for Singapore; nobody in Hainan has heard of it.

Source

Recette de Chinese-Singaporean hawker stalls · 🏺 Traditionnel · Teochew, Hokkien and Cantonese stall cooking in Singapore's hawker centres and coffee shops

Singapore · the Hainanese invention — An ownerless hawker dish, so no cook is credited. The cited article confirms Hainanese curry rice as a Singaporean dish of steamed rice smothered with curries and gravy, characteristically with curry chicken, pork chop, chap chye and kong bak, originating in Singapore and created by Hainanese people but not part of Hainan's own cuisine. The cracker crust, the three-pot method, the thin-curry rule, timings and quantities are this book's own.

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Spice N' Pans The Meatmen Channel Monica's Singapore Kitchen

⏱ 120 min🍽 4 portions🔥 720 kcal🇸🇬 Singapour🌶️

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Étapes

Kong bak: simmer the pork belly with both soys, rock sugar, star anise, garlic and 500 ml of the water, partly covered, 75 minutes until tender and the liquid is dark and reduced by half. Slice thick.
Chap chye: in 2 tablespoons of oil, soften the cabbage and shiitake 5 minutes, add 150 ml water and a pinch of salt, cover and braise 25 minutes until the cabbage is limp and sweet.
Curry: fry the onion in 2 tablespoons of oil, add the curry powder and stir 1 minute, then the chicken, potato, remaining water and salt. Simmer 30 minutes, stir in the coconut milk, and cook 5 minutes more. It should be thin — a pouring gravy, not a thick stew.
💡 Thin. Hainanese curry is meant to soak into rice, not sit on it. If a spoon stands up in it, add water.
Pork chops: dip in egg, press into the crushed crackers, and shallow-fry in the remaining oil 3 minutes a side until golden. Slice into strips.
Assemble: rice in a bowl or on a plate, chop, chap chye and kong bak on top, then a ladle of curry and a ladle of the dark braising liquid over everything.
💡 Both gravies, always. The curry alone is a curry rice; the braising liquid is what makes it Hainanese. Then stir it all together before eating — that is the correct way.

💡 Astuces

It is a leftovers dish by design — the braise, the cabbage and the curry all improve overnight, and the stall's pots have been going since dawn.
Squid stuffed and braised in the same pot, and a fried egg, are the two extras every stall offers.