Singapore Cream Cracker Pork

600g pork shoulder steaks (or pork chops, pork neck or pork belly)
100g plain flour
50g cornflour (cornstarch)
½ teaspoon sea salt
¼ teaspoon ground white pepper
2 eggs, beaten
200g cream crackers, coarsely crushed
Vegetable oil, for deep frying

The Marinade
3 garlic cloves, finely chopped
½ teaspoon Chinese five-spice powder
½ teaspoon ground white pepper
1 teaspoon sea salt
1 teaspoon caster sugar

To Serve (Optional)
Steamed rice
Curry sauce
Sriracha
Japanese mayonnaise

PREPARATION

1. Trim any large pieces of excess fat from the pork. Using the back of a heavy knife or a meat mallet, thoroughly tenderise each steak until small indentations cover the surface. 
2. Mix together the garlic, five-spice powder, white pepper, salt and sugar, then rub the mixture evenly over both sides of the pork. Leave to marinate for 30 minutes. 
3. Meanwhile, combine the plain flour, cornflour, salt and white pepper in one bowl, beat the eggs in a second bowl and place the crushed cream crackers into a third bowl.

COOKING

1. Heat the vegetable oil to 180°C in a deep wok or heavy saucepan.
2. Coat each pork steak first in the flour mixture, shaking off any excess.
3. Dip into the beaten egg until fully coated.
4. Press firmly into the crushed cream crackers, ensuring an even coating.
5. Carefully lower the pork into the hot oil.
6. Fry for 4–5 minutes, turning occasionally, until golden brown, crisp and cooked through.
7. Remove and drain on a wire rack or kitchen paper.
8. Allow the pork to rest for 2 minutes.
9. Slice into bite-sized pieces using kitchen scissors or a sharp knife.
10. Arrange over steamed rice or on a serving platter.
11. Serve with curry sauce, Sriracha and Japanese mayonnaise, if desired.

School of Wok Tips

• Tenderising the pork creates tiny ridges that help the marinade penetrate the meat while producing a more tender result.
• Use only a small amount of five-spice powder—it's highly aromatic and can easily overpower the pork.
• Keep the cream cracker crumbs slightly coarse to create the signature extra-crunchy coating.
• Let the pork rest briefly before cutting so the juices stay inside the meat.

FAQs

Why use cream crackers instead of breadcrumbs?
Cream crackers create a uniquely crisp, light coating with a distinctive crunchy texture that differs from panko breadcrumbs. It's also a clever way of using up stale crackers.

What is Scissors Cut Curry Rice?
It's a popular Singaporean hawker dish where various fried meats, braised dishes and vegetables are served over rice and cut into bite-sized pieces with scissors before being covered in curry sauce.

Can I use chicken instead of pork?
Yes. Boneless chicken thighs work very well using the same marinade and cream cracker coating, although the cooking time should be adjusted depending on thickness.