Much like lasagne, you’ll have a gorgeously stringy topping to enjoy. Use gooey melting cheese like mozzarella or cheddar.You can definitely freeze it first to be enjoyed later, but keep the heat low in the oven when reheating to ensure that the center gets warmed thoroughly. Serve the Baked Pork Chop Rice immediately as is! FAQs Pour the tomato sauce over the meat and spread across until it covers everything underneath.īake the dish in the oven for 10 minutes or until the cheese is golden brown. Tip: For an even seasoning distribution, combine the salt and chicken bouillon powder with 4 tbsp water and use your fingers to dip and flick the water onto the grains.Įvenly spread the fried rice out in an oven-proof dish (ours was 30 x 20cm /12″ x 8″). Mix the grains and eggs together and season with the salt and chicken bouillon powder. Pour the mixture in and scramble it for 2 minutes or until mostly cooked. Stir for 2 minutes and loosen the grains using your cooking utensil.īeat the eggs and make a well in the center. Plate on paper towels to absorb the excess oil as you work on the other parts of the dish.Īdd 3 tbsp oil into a wok on medium heat, then turn to high and pour in the rice.
Pour enough oil in a wok to cover the surface and fry the pork chops on medium heat for 2 minutes on both sides, or until golden brown. Set aside while you cook the other ingredients.Ĭoat the meat in the remaining egg mix along with the corn starch. Let the sauce simmer on medium heat for 5 minutes and slowly pour in the mixed starch slurry as you stir until it has reached your preferred consistency. Pour in the tomatoes and stir in for 1 minute.Īdd the tomato paste, tomato sauce, sugar and salt, then mix well. Preheat the oven to 180☌ (356☏), then marinate the pork in the salt, sugar, chicken bouillon powder, pepper, Shaoxing wine, sesame oil, light soy sauce and 2 tbsp egg mix for a minimum of 20 minutes.ĭice the tomatoes into 2cm (0.8″) chunks or to your preference.Īdd 4 tbsp oil to the wok on medium heat and cook the onions and garlic for 3 minutes or until aromatic.Īdd the capsicums and stir fry on high heat for 30 seconds. Use the back of a knife to hammer at the meat until the whole surface is covered with lines. You will need to mix the grains every 15 minutes. Otherwise, use less water to cook the grains and put it in the freezer for 1 hour or until the grains become drier. If you’re preparing this meal in advance, have the rice cooked the day before and stored in the fridge. It’s best to use day old rice for the grains to be firmer and looser when cooked. Otherwise, softer and riper versions will have more flavor and work just as well. If you like more texture in your sauce, go for the firmer tomatoes. Use a fork or chopsticks to mix the egg until the yolk and white has combined. You can find Shaoxing wine in Chinese supermakets, otherwise skip it altogether or substitute it with dry sherry. What you’ll need For the marinade About the ingredients Adding green and red peppers means extra taste and texture to our Baked Pork Chop Rice.Coating the meat in a light batter seals the moisture in to prevent it from getting dry.Using tomato paste and ketchup adds a deeper flavor to the sauce.Just check out at how the grains fall WITH the oozing cheese and imagine that going straight into your mouth! Why this recipe works It really is comfort food at its absolute finest because you get everything a good, homey meal needs. This dish has a home in almost every Cha Chaan Teng (茶餐廳), also known as Hong Kong’s tea-serving cafes, and was born out of the marriage between the East and the West post WWII.įusion can be found in every aspect of the dish, from the bed of classic Chinese egg fried rice to the gently simmered tomato sauce smothered under a stringy melted cheese blanket.Īnd if that’s not enough, nestled between the glorious layers lies the true hidden gem: succulent pork chops seared until golden with juices sealed from a crispy egg flour coating. If you’ve ever been lucky enough to travel to Hong Kong for a taste of authentic Cantonese food, you may have come across the incredibly notorious Baked Pork Chop Rice. The sauce seeps into the rice as it bakes, making it incredibly delicious! A Hong Kong cafe classic This Baked Pork Chop Rice is a Hong Kong restaurant classic! Fragrant egg fried rice, golden seared pork and a rich tomato sauce rest under gooey bubbling cheese for the most divine fusion experience.
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