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Hong Kong Style Baked Pork Chop Rice

Cheesy, savoury, sweet, tangy, and juicy, this Hong Kong style baked pork chop rice has so many flavours in one dish! It’s a Hong Kong restaurant classic where the juicy pan-seared pork chops meet the tangy tomato sauce, resting under gooey melted cheese that gives you a flavourful experience.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Hong Kong
Servings 4 people

Equipment

  • 1 Frying pan
  • 2 Woks

Ingredients
  

  • 3 pork chops
  • 2 tbsp oil for cooking
  • 250 g shredded mozzarella cheese

For the marinade

  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp cornstarch
  • 1 tsp cooking wine
  • 1½ tsp soy sauce
  • 1½ tsp sesame oil

For the tomato sauce

  • 1 onion sliced
  • 2 garlic cloves minced
  • 3-4 tomatoes cut into big chunks
  • 150 ml water
  • 2 tbsp tomato paste
  • 2 tbsp ketchup
  • 2 tsp sugar
  • 1 tsp chicken powder
  • 1 tsp salt
  • cornstarch slurry (1 tsp cornstarch dissolved in about 2 tbsp water)

For the egg fried rice

  • 2 cups rice cooked overnight
  • 3 eggs beaten
  • a pinch of salt

Instructions
 

Cook the pork chops

  • Marinate pork chops for 10 minutes.
  • Heat a frying pan with oil and pan sear the marinated pork chops until golden brown (3-4 mins per side). Set aside.

Make the tomato sauce

  • Heat about 1 tbsp oil in a wok pan and stir-fry sliced onions until fragrant. Add in tomatoes and minced garlic, then stir-fry until the tomatoes begin to soften.
  • Add in water to a level that covers 1/3 of tomatoes, then add in tomato paste, ketchup, sugar, chicken powder, and salt. Stir to combine.
  • Bring the sauce to boil, turn down the heat, and simmer for 5-8 mins.
  • Taste the sauce - add in more sugar if you prefer a sweeter sauce, or alternatively tomato paste if you prefer a more tangy sauce.
  • Add in cornstarch slurry, stir and cook until the sauce thickens.

Cook the egg fried rice

  • Heat about 1 tbsp oil in a wok. Make sure the wok is hot enough before frying the rice, otherwise the rice will stick on the wok.
  • Add in eggs and rice. Keep separating the rice and stir frying in a cutting method to make sure every rice grain is covered with eggs.

Assemble the dish

  • Preheat the oven to 230°C.
  • In a baking tray, distribute the egg fried rice evenly at the bottom. Place the pork chops on top of the rice then sprinkle shredded mozzarella cheese generously over the pork chops. Pour over the tomato sauce then sprinkle more shredded cheese evenly on top.
  • Bake in the preheated oven at 230°C for 10-15 mins or until golden brown.