Baked Pork Chops with Fried Rice 2

i was craving this dish and knew I wouldn’t be back in Hong Kong anytime soon to have it.

Baked Pork Chops with Fried Rice (焗豬扒飯/焗猪扒饭)

recipe adapted from Easy Recipes- A Selection of Simple Classics by Christine Ho

Prep time: 15 minutes

Cook time: 60 minutes

Total Time: 75 Minutes

serving size: 3-4


Ingredients:

  • 3 pork loin chops

  • 1/2 onion

  • 1/4 green pepper and 1/4 Red Pepper, chopped (or any color combination of peppers)

  • 2 tomatoes, deseeded and cut into small cubes

  • 5 fresh mushrooms cut into small pieces

  • 2 eggs, whisked

  • 1/2 teaspoon crushed garlic

  • 2 bowls or 2-3 cups cooked rice

  • Mozzarella cheese (or Parmesan, Cheddar), to taste

  • 2 Tbsp plain flour

Marinade:

  • 1 Tbsp light soy sauce

  • 1/2 teaspoon sugar

  • 1 tsp corn flour

  • 2 tsp Shaoxing wine

  • 1 tsp freshly grated ginger juice

  • Dash of sesame oil

  • Pinch of ground black pepper

sauce:

  • 1 tsp crushed garlic

  • 4 Tbsp tomato paste

  • 1.5 cup chicken broth

  • 2 Tbsp plain flour

  • Pinch of salt and sugar


Instructions:

Preheat oven to 425F/ 220C.

Mix ingredients for marinade and place in large bowl.  Rinse and wipe dry pork chops. Use the back of a chopper or a fork to tenderize them. Mix well with marinade and leave for 30 minutes.

Add 2 tablespoons of cooking oil to sauté onion until aromatic, add minced garlic. Toss in mushrooms and leave them to cook until dry. Add green and red pepper and tomatoes, liberally sprinkle salt. Stir well until all ingredients tenderized (not fully cooked or soft). Set aside.

Separate a small part of whisked eggs for dipping pork chops and leave the rest for frying rice. After dipping the pork chops thoroughly in beaten eggs, pat lightly with plain flour removing excess flour. Put pork chops in a frying pan over high heat until both sides are brown. Set aside.

Add oil in frying pan, pour in the rest beaten eggs. When the eggs cooked half through, toss in white rice, stir well. Stir in 2/3 cooked vegetables, arrange in a ceramic tray (oven proof).

Heat up the pan again, sauté minced garlic over medium low heat. Add tomato paste, chicken broth. Gradually add plain flour to thicken the sauce slowly to avoid large clumps of flour, then sprinkle salt and sugar to your taste. Toss in pork chops and the rest of vegetables. Place sauce mixture over fried rice. sprinkle cheese on top.  Bake in the oven for about 15 to 20 minutes, or until cheese turns golden.

My only change to this recipe this time around was to double the sauce and I think It was a good choice. As the rice and pork chop wasN’t so dry as last time and it had more flavor, one of my favorite thing about the dish is when the rice at the bottom soaks up the rest of the sauce. This recipe is a multi step process but some things can be done beforehand, for example the fried rice and sometimes the rice is even slightly burned on the bottom. normally it will also come out more brown but as we used lactose free cheese, it sometimes doesn’t melt and brown the same way as regular cheese. however it was still all very tasty. i always find this dish a bit out of place in hong kong as it doesn’t seem to be such a traditional cantonese dish but i think this dish represents more the european or british influence on cantonese cuisine throughout the decades. and somehow that mix of culture cuisine works for this dish, some might not like it as it seems weird but I ABSOLUTELY love it. it is a bit sweet, salty and meaty, and who doesn’t like melted cheese on top of anything. i would give it a try, either cooking it but for the real thing you need to go to hk and find a local restaurant to try this.

cookingJackie Wongpork chop, hk style, baked, fried riceComment