Baked Pork Chop Rice – Hong Kong Style

Baked Pork Chop Rice is usually served in Hong Kong cafes. There’s three elements to making the best pork chop rice —tender pork chop, delicious sauce, and fragrant fried rice. The dish is so comforting and is one of my mom’s favorite dish.

Make sure to try this Cantonese classic recipe! You won’t regret it.

Ingredients you need for your baked pork chop rice:

Porkchop Marinade:

• 1 large pork chop
• ½ teaspoon salt
• ¼ teaspoon chicken bouillon
• ½ tbs olive oil
• ½ tbs corn starch
• 1 garlic clove, minced
• 1 shallot, minced
• ½ tbs ginger, sliced or minced

Tomato Sauce:

• 1 tbs oil (olive or vegetable oil)
• 2 garlic cloves
• 2 shallots
• ¼ onion, diced
• 1 tbs tomato paste
• 1 tbs ketchup
• 2 tomatoes, diced
• 1 ½ cups water (add more of less water depending on how thick you like the sauce)
• 2 tbs oyster sauce
• 2 teaspoon salt
• pinch of black pepper
• 1 ½ tbs sugar
• 1 tbs corn starch combined with 2 tbs water (for thickening sauce)

Egg Fried Rice:

• 2 cups of cooked white rice
• 2 eggs
• 1 teaspoon salt
• 2 teaspoon sugar

Garnish:

• ½ cup shredded mozzarella cheese for topping

Steps to make the baked pork chop rice:

• Step 1. Pound the back of a knife or use a meat pounder on both sides of the pork chop. Pounding the pork chop ensures the meat is tender. Place in a bowl.
• Step 2. Mince 1 shallot, ½ tablespoon ginger and 1 garlic. Add shallot, ginger and garlic to the pork chop. Add ½ teaspoon salt, ¼ teaspoon chicken bouillon, ½ tablespoon olive oil and ½ tablespoon corn starch to the pork chop. Ensure that the marinade seasoning is well distributed. Cover and marinade for 1 hour to overnight.
• Step 3. Add 1 tablespoon of oil to the pan and fry the pork chop until golden brown on both sides (takes 2 minutes on each side) on medium-high heat. Note: The pork chop only needs to be browned on both sides, it doesn’t need to be completely cooked because we are going to bake it later. Set aside the pork chop.
• Step 4. Make the tomato sauce by heating the pan to medium. Add 1 tablespoon oil, 2 shallots and 2 garlic cloves and fry for 1 minute. Add diced onion and fry for one minute.
• Step 5. Add 2 diced tomatoes, 1.5 cups water, 1 tablespoon ketchup and 1 tablespoon tomato paste and cook for 3-4 minutes until the tomatoes become soft.
• Step 6. Add 2 tablespoons oyster sauce, 2 teaspoons salt, 1.5 tablespoon sugar, and pinch of black pepper and cook for one minute.
• Step 7. Mix 1 tablespoon corn starch with 2 tablespoons of water. Then add to the tomato sauce to thicken the sauce. Set aside the sauce.
• Step 8. Time to make the egg fried rice. Add 2 eggs to a medium-high pan and scramble the eggs.
• Step 9. Next add rice and incorporate in the eggs. Fry the eggs and rice for 5-6 minutes until the rice is not clumpy. Mix in salt and sugar. Set aside rice.
• Step 10. Assemble the dish by adding the egg fried rice to the bottom of a tray or glassware (make sure its oven safe!). Next add the pork chop. Add the tomato sauce on top and sprinkle with mozzarella cheese.
• Step 11. Bake the dish at 350F for 15 minutes until the cheese has melted. Hope you enjoy!