Chinese Baked Pork Chop Rice 焗豬扒飯
Chinese Baked Pork Chop Rice 焗豬扒飯, a local Hong Kong classic, has everything you need and want in it: carbs, vegs, protein and dairy. A veritable meal in one.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups fried rice
- 3 pork chops
- 1 tbsp Shao Hsing Wine
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 4 tbsp flour
- 2 tbsp peanut oil
- 2 cloves garlic, crushed
- 1 onion, sliced
- 5 ripe tomatoes, quartered
- 1 cup mushrooms, sliced
- 4 tbsp ketchup
- 1/2 cup mozzarella cheese
Instructions
- 1
Marinate pork chops with wine, soy sauce, salt and sugar for 30 minutes.
- 2
Preheat oven to grill at highest temperature.
- 3
Mix white pepper into flour and lightly dip pork chops into flour, shaking off excess flour. Add 2 tbsp oil to a large pan and fry the pork chops over medium heat for two minutes on each side, or til golden brown. Remove chops from pan.
- 4
Using the leftover oil in the pan, heat to medium high. Add the garlic and stir til fragrant, then add onions. Stir fry til onions slightly caramelized, then add the mushrooms and stir fry for 1 minute more or til slightly browned. Lower the heat and add the tomatoes and ketchup. Cover and cook for 2-3 minutes or until the tomato is soft. Remove cover and cook, stirring, until reduced to thick sauce.
- 5
In a baking dish, spread out the fried rice evenly over bottom. Place the fried pork chops over the fried rice, one over lapping the other slightly. Pour the sauce over all and spread evenly, making sure to cover all the rice and all the pork chops. Sprinkle cheese over.
- 6
Grill in oven for 8 minutes close to the top grill until cheese golden and melted.