Hong Kong-Style Baked Pork Chop Rice

Craving comfort food tonight? This Hong Kong-style baked pork chop rice layers tender pork chops over egg fried rice with savory tomato sauce and melted cheese. Expect juicy meat, rich flavors, and bubbling, cheesy goodness in every bite.

This classic Chinese dish is a staple at Hong Kong cafés, known as cha-chaan-tengs, which serve Western comfort food with a Cantonese twist. My childhood memories are filled with the aroma of these bubbling, cheesy casseroles straight from the café ovens.

My version keeps all the comforting flavors while using a lighter approach. Pan-frying the pork instead of deep-frying reduces excess oil, while cold, day-old rice keeps the grains separate instead of turning soggy.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Main Ingredients

• Boneless Pork Shoulder Steaks: A marbled cut that stays juicy and tender during broiling.
• Shredded Cheese: Use a cheddar and mozzarella blend for balanced flavor and a rich, melty finish.
• Vegetable Oil: Use a high smoke point oil for frying. (Sub: Avocado oil or canola oil)

Fried Rice

• Cooked Jasmine Rice: Use cold, day-old rice to keep grains separate. (Sub: Cooked white long-grain rice)
• Large Eggs: Adds richness and helps coat the rice.
• Regular Soy Sauce: Adds savory flavor and color. (Sub: Low-sodium soy sauce or light soy sauce)
• Toasted Sesame Oil: Adds a nutty aroma.
• Frozen Mixed Vegetables
• Vegetable Oil: Use a high smoke point oil for cooking. (Sub: Avocado oil or canola oil)

Tomato Onion Sauce

• Onions: Use yellow or white onions, sliced evenly.
• Canned Crushed Tomatoes: Forms the sauce base. (Sub: Puréed tomatoes)
• Ketchup: Adds tanginess.
• Oyster Sauce: Adds savory umami flavor. (Sub: Vegetarian stir-fry sauce)
• White Granulated Sugar: Balances tomato acidity.
• Cornstarch: Thickens the sauce. (Sub: Potato starch or tapioca starch)
• Water: Helps dissolve the cornstarch. Use room temperature water.

Pork Marinade

• Regular Soy Sauce: Adds savory depth. (Sub: Light soy sauce or low-sodium soy sauce)
• Cornstarch: Helps keep the pork tender. (Sub: Potato starch)
• Vegetable Oil: Helps retain moisture. (Sub: Avocado oil or canola oil)
• Shaoxing Wine: Adds depth and reduces strong meat aromas. (Sub: Dry sherry or chicken broth)
• Baking Soda: Tenderizes the pork.
• Black Pepper: Use finely ground.

Note: These ingredients are typically available at most Asian grocery stores or you can check online.

Instructions

Below are step-by-step instructions on how to make Hong Kong-style baked pork chop rice:

1. Prep the pork and slurry: Marinate the pork shoulder steaks with the listed marinade ingredients and rest for 15-20 minutes. Mix the cornstarch and water in a small bowl to make the slurry.
2. Scramble eggs and fry rice: Heat 1 tablespoon vegetable oil over medium-high heat. Scramble the eggs for 15 seconds, breaking them into bite-sized pieces, and then push them aside. Add 1 tablespoon vegetable oil into the empty space, fry the jasmine rice, and toss everything together.
3. Season and transfer rice: Add the frozen vegetables, soy sauce, and sesame oil, stir-frying until evenly coated. Spread the fried rice in a baking dish.
4. Cook and layer pork: Reduce heat to medium and pan-fry the marinated pork until no longer pink. Layer the pork over the fried rice.
5. Build the tomato sauce: Sauté onions until softened and caramelized, then add crushed tomatoes, ketchup, oyster sauce, and sugar. Stir in the cornstarch slurry and simmer until thickened.
6. Bake and rest casserole: Pour the sauce over the pork, top with shredded cheese, and broil at 500°F for about 10 minutes until bubbling. Rest for 5 minutes before serving.