Hong Kong Style Baked Pork Chop Rice 港式焗猪扒饭 Cheese & Tomatoes over Chinese Fried Rice

Hong Kong Style Baked Pork Chop Rice 港式焗猪扒饭 Cheese & Tomatoes over Chinese Fried Rice

Baked Pork Chop Rice is a popula dish in Hong Kong. Some of the restaurants or cha chan teng (Hong Kong’s local cafes) serve the pork chop in tonkatsu style but in an effort to make this dish healthier, Roland opted for pan-frying instead. Like the restaurants in Hong Kong, Roland cooked a simple fried rice as a bed for the pork chop to rest on, followed by his very delicious tomato based sauce. Finally, this yummy combo is then topped off with a lot of mozzarella cheese and baked to perfection. My tummy is growling as I’m writing this. Haha.

See the ingredient list below for your easy reference.

We would like to give special thanks to Greenpan for letting us try out their high quality non-stick Dutch Oven Pot in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Serves 6 pax

Marinated Pork Chop
4 pcs of pork loin/pork chop (total weight 330g)
2 pcs of lightly smashed garlic
half a thumb size of lightly smashed young garlic
4 tablespoons of light soy sauce
3 tablespoons of Chinese white rice wine
3 tablespoons of cornflour

Fried rice
8 beaten eggs
6 cups of cooked rice (from 3 cups of uncooked rice)
2 teaspoons of chicken stock powder
2 teaspoons of salt
2 tablespoons light soy sauce
A few dashes of white pepper or black pepper

Tomato based sauce
1 big red onion – sliced
2 shallots – sliced
2 cloves of garlic – chopped
3 thinly sliced fresh button mushrooms
1 whole tomato – cut into wedges
2 tablespoons of tomato paste
1 cup of water
1/2 teaspoon of sugar
1/2 teaspoon of salt
Some cornstarch solution

3/4 cup of mozzarella cheese

Bake the dish at 180C for 10 mins, followed by 200C for 5 mins – total 15 mins bake time.

If you like this recipe, you might like these too:

Singapore Chicken Satay

Singapore Satay Sauce

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