Hong Kong-Style Baked Pork Chop Rice

Pork Chops

• 2 bone-in pork chops
• half a cup of cornstarch
• 1 tsp of salt
• 1 tsp of white pepper
• 2 eggs
• egg fried rice

The Marinade

• 1 Tbsp Cornstarch
• 1 tsp Salt
• 1 tsp Pepper
• ½ tsp Sugar
• 2 Tbsp Light soy sauce
• 1 Tbsp Sesame oil
• 1 Tbsp Shaoxing rice wine

Tomato Sauce

• 1 onion - sliced or diced
• 2 tomatoes, sliced into wedges
• 1 clove of garlic chopped
• 1 tbsp tomato paste (if you don't have tomato paste, use 1/2 cup ketchup - total)
• 1 Tbsp Ketchup
• 2 tbsp of Worcestershire sauce
• 2 tsp of sugar
• White pepper
• 3/4 cup of water

Topping

• 50 g of mozzarella or melting cheese of your choice

 Make your fried rice - see method here

• Tenderize the pork chops with the back of your cleaver, and cut small ridges into the curved fatty ridge so that the chops don’t curl up when pan fried. Mix the marinade ingredients together and rub all over the pork chops. Set aside for 30 mins.

• For the tomato sauce, on medium heat fry off the onions, then garlic for a few seconds until slightly softened, then add the tomato paste and cook for 30 seconds. Next add the tomatoes, a pinch of sugar, white pepper, ketchup and water and simmer. Once slightly thickened add the worcestershire sauce.

• Beat 2 eggs in a large bowl, and combine corn starch, salt and pepper in a separate bowl. Dip the pork chops in cornstarch then eggs, then fry on medium-high heat for 2 minutes each side until golden and crisp. Slice into strips.

• Lay the egg fried rice into an oven-safe pan followed by thinly sliced pork chops, tomato sauce, and top off with mozzarella cheese.

• Bake at 190°C for 10 minutes or until the cheese is melted and the rice is heated through.