Hong Kong Baked Pork Chop Rice

I haven’t made this dish in a loooong time and this time I’m changing the recipe up a little! It’s not a huge difference, but I’m going to be more specific with the tips on this post. Also going to simplify the ingredient measurements.

ingredients:

Serves 2 people!

• 2 slices bone-in pork chop (or you can also use pork loin/ pork shoulder)

Pork marinade:

• 1 egg, beaten
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1/2 tbsp Shaoxing cooking wine
• 1 tsp sugar
• 1/4 tsp white pepper powder
• 1/2 tbsp cornstarch
• 1/2 tbsp plain flour

Breading:

• 2 eggs
• 1/3 cup plain flour
• 1/2 cup panko (Japanese breadcrumbs)

Fried rice:

• 2 servings cooked white rice (preferably cooked the day before)
• 1 egg, beaten
• salt/ MSG to taste

Tomato sauce:

• 3-4 tomatoes, chopped into wedges
• 1 white onion, sliced
• 2 tbsp tomato paste
• 4 tbsp ketchup
• 3 tsp Worcestershire sauce
• 2 tbsp plain flour
• 2 tbsp neutral oil
• 2 cups water
• salt and sugar to taste

Toppings:

• shredded mozzarella cheese (go as crazy as you want 😉)

steps:

part 1: marinate the pork chops

1. Tenderise your pork chop on both sides using a meat hammer or the back of a knife.
2. Combing the marinade ingredients with the pork chops and marinate for at least 30 minutes (preferably overnight for better flavour).

part 2: fried rice

1. Combine beaten egg with cooked white rice (this ensures every rice grain is covered with the egg).
2. Heat oil over high heat. Toss in the rice and stir-fry for 3-4 minutes, until the rice begins jumping.
3. Season with salt or MSG to taste, then transfer the rice onto a baking dish.

part 3: tomato sauce topping

1. In a medium pot, sauté onions over medium heat until softened. Then add tomatoes and cook until tender.
2. Add tomato paste and cook for a minute until the paste dissolves. Then add plain flour and some more cooking oil to make a roux. Mix everything together.
3. Add water, ketchup, Worcestershire sauce, salt and sugar, adjusting to taste.
4. Cover the pot and simmer for 5 minutes or until the sauce thickens.

part 4: shallow-fry the pork

1. Coat both sides of the marinated pork chop evenly with plain flour, beaten eggs, then panko.
2. In a pan, heat 1/4 inch of oil over medium heat. Fry the pork for 2-3 minutes per side, until both sides are golden brown. Remove from heat and drain the oil.
3. Remove bone from pork chops (if there is), then slice the pork chops into strips.

part 5: assemble your rice + bake!

1. Place sliced pork chops on top of the rice, then layer the tomato sauce on top, and sprinkle a generous amount of shredded cheese.
2. Bake at 200˚C for 5-8 mins, or until cheese is melted and golden. Enjoy!

tips:

1. Marinate the pork overnight. Marinate the pork for at least 30 minutes or ideally overnight, this helps infuse the meat with flavour and tenderise it.
2. Prepare your cooked rice. I like to cook rice the night before as overnight rice is more dried out when you leave it in the fridge, which has the perfect texture for fried rice (not soggy like freshly cooked rice).

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