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Baked Pork Chop Rice (焗豬扒飯)

Baked pork chop rice is a classic Hong Kong dish, with fried rice, crispy pan-fried pork, drizzled with rich tomato sauce and melted cheese.

Ingredients

1
Wash pork chop and pat dry with paper towel. Tenderize with meat hammer or back of a knife.
2
Whisk together marinade ingredients except for the oil, then massage the marinade into the meat. Once all the marinade has been absorbed, coat pork with oil. Cover and marinate for at least 30 mins.
3
Coat both sides of the pork chop evenly with flour, beaten eggs, then panko.
4
To shallow fry the pork, heat about 1/4 inch of oil over medium heat. Fry pork chop on each side for 2-3 mins, until both sides are golden brown. Remove from heat and drain the oil. Slice into strips, set aside.
5
Heat oil over high heat. Add the beaten egg and stir fry until half-cooked. Toss in rice, then stir fry for about 2 minutes, until rice begins jumping.
6
Season with salt to taste, then transfer rice into a baking dish.
7
Sauté onions over medium heat until golden, then sauté garlic. Add tomatoes and cook until tender. Then set aside.
8
Heat oil over low heat, then stir in flour and cook until it no longer smells raw, making a roux.
9
Gradually whisk in water until smooth. Stir in tomato paste, ketchup, Worcestershire sauce, salt, and sugar, adjusting to taste. Cook sauce until it thickens, then mix in the cooked veg.
10
Arrange pork chop, tomato sauce and vegetables over the rice.
11
Top with a generous amount of cheese.
12
Broil for about 3 mins/ bake at 200˚C for 5-8 mins, or until cheese is melty and golden. Enjoy!