Hong Kong-Style Baked Pork Chop Rice

Ingredients

2 pork chops (bone-in)

2 cups cooked egg fried rice

½ onion, sliced

2 tomatoes, chopped

2 garlic cloves, sliced

2 eggs (for coating)

Cornflour, for coating

Mozzarella cheese, grated

Vegetable oil

The Pork Marinade

1 tablespoon light soy sauce

1 teaspoon sesame oil

1 tablespoon Shaoxing rice wine

Pinch salt

Pinch sugar

Pinch white pepper

1 teaspoon cornflour

The Tomato Sauce

1 tablespoon tomato paste

2 tablespoons ketchup

1 teaspoon Worcestershire sauce

Pinch sugar

Pinch white pepper

Splash water

PREPARATION

Method

1. Tenderise pork chops using the back of a knife and score edges to prevent curling.

2. Mix marinade ingredients and coat pork chops, leaving to marinate for 20–30 minutes.

COOKING

3. Heat oil in a pan and fry onions and garlic until softened.

4. Add tomato paste and cook briefly to caramelise.

5. Add fresh tomatoes, ketchup, sugar, white pepper and water, then simmer into a sauce.

6. Finish with Worcestershire sauce and set aside.

7. Coat marinated pork chops in seasoned cornflour, then dip into beaten egg.

8. Pan fry for 5–6 minutes each side until golden and cooked through.

9. Slice pork chops into strips.

10. Place egg fried rice into a baking dish as the base.

11. Layer pork chop slices on top, then pour over tomato sauce.

12. Sprinkle with cheese and bake at 190°C until melted and bubbling.

School of Wok Tips

• Tenderising pork helps it absorb flavour and stay juicy.

• Score edges to prevent the chop from curling during frying.

• Don’t overcook tomatoes—keep some texture in the sauce.

• Use a melty cheese like mozzarella for the best finish.

FAQs

Why add Worcestershire sauce?

It adds depth and umami, similar to fish sauce in Asian cooking.

Can I skip marinating the pork?

Yes, the sauce is flavourful enough, but marinating improves taste.

What rice works best?

Day-old rice is ideal for egg fried rice with better texture.