Hong Kong Style Baked Pork Chop Rice (焗豬扒飯)
This Baked Pork Chop Rice is a Hong Kong classic! Egg rice, seared pork and rich tomato sauce under gooey cheese makes a divine fusion experience!
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 pork chops
- 1 1/2 tsp salt ((or to taste))
- 1 tsp sugar ((or to taste))
- 1 tsp chicken bouillon powder
- 1 1/2 tsp pepper
- 3 tsp Shaoxing rice wine ((or dry sherry))
- 1 tsp sesame oil
- 1 tsp light soy sauce
- 1 egg ((2 tsp for the marinade and th rest for the batter))
- 4 tbsp corn starch ((for the batter))
- cooking oil ((for pan frying))
- 5 tomatoes
- 1 red capsicum
- 1 green capsicum
- 1 onion ((sliced))
- 4 cloves garlic ((finely chopped))
- 3 tbsp tomato paste
- 3 tsp sugar ((or to taste))
- 1 1/2 tsp salt ((or to taste))
- 1 tbsp tomato sauce / ketchup
- 2 tbsp starch slurry ((2 tbsp water mixed with 1 tbsp corn starch))
- 4 tbsp cooking oil
- 2 US cup rice
- 3 eggs
- 1 1/2 US cup mozzarella cheese ((or cheddar))
- 3 tbsp cooking oil
Instructions
- 1
Use the back of a knife to hammer at the meat until the whole surface is covered with lines. This will help to tenderize it.
- 2
Preheat the oven to 180°C (356°F), 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.
- 3
Dice the tomatoes into 2cm (0.8") chunks or to your preference.
- 4
Repeat the chopping with the capsicums.
- 5
Add 4 tbsp oil to the wok on medium heat and cook the onions and garlic for 3 minutes or until aromatic.
- 6
Add the capsicums and stir fry on high heat for 30 seconds.
- 7
Pour in the tomatoes and stir in for 1 minute.
- 8
Add the tomato paste, tomato sauce, sugar and salt, then mix well.
- 9
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. Set aside while you cook the other ingredients.
- 10
Coat the meat in the remaining egg mix along with the corn starch.
- 11
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. Plate on paper towels to absorb the excess oil as you work on the other parts of the dish.
- 12
Add 3 tbsp oil into a wok on medium heat, then turn to high and pour in the rice. Stir for 2 minutes and loosen the grains using your cooking utensil.
- 13
Beat the eggs and make a well in the center. Pour the mixture in and scramble it for 2 minutes or until mostly cooked.
- 14
Mix the grains and eggs together and season with the salt and chicken bouillon powder.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.
- 15
Evenly spread the fried rice out in an oven-proof dish (ours was 30 x 20cm /12" x 8").
- 16
Lay the pork on top of the rice.
- 17
Pour the tomato sauce over the meat and spread across until it covers everything underneath.
- 18
Top the dish with a layer of cheese.
- 19
Bake the dish in the oven for 10 minutes or until the cheese is golden brown.
- 20
Serve the Baked Pork Chop Rice immediately as is!