Hong Kong Style Baked Pork Chop Rice. Delicious pork chops over fried rice coated in a sweet tangy tomato sauce with onion and melted cheese. This is my “healthier-ish” version where the pork is pan fried, not deep fried.
One of my all-time favourite dishes that you can order at a Hong Kong style café. It’s pretty simple to make at home and you’ll save yourself a good $10-15 for double to triple the portion. Great for dinner or lunch as leftovers.
I’ve ALWAYS been a fan of this tasty dish. There is something so comforting and wonderful about this casserole type dish. The taste of the melted cheese with the tangy sweet tomato sauce over that savoury pork along with that fried rice is just divine. If I had to only choose one Hong Kong style dish it would be hands down this one. I’m a big tomato sauce lover so if you enjoy tomato sauce over rice with some pork, then this dish is for you!
I wanted to make this dish slightly healthier by pan frying the pork loins versus deep frying which is the traditional route. It still tastes so good and now I can enjoy this version more often!
Now there are many pork chop rice recipes in Cantonese cuisine but this one is incredibly good thanks to the East meets West fusion!
Easy to make!
As I mentioned above this dish is simple to make at home. There’s no special technique to making this and I will walk you through how to make this Hong Kong style baked tomato pork chop rice.
First slice your pork loins into half vertically. Then marinate sliced pork loins with the pork marinade ingredients and let it sit as you work on the next component.
In a small bowl whisk together ½ tablespoon cornstarch and ¼ cup water. Set aside.
Then in a large non-stick pan set over medium high heat, add 1 tablespoon oil followed by cooked rice. Break up the rice. Next add eggs, soy sauce and frozen mixed veggies. Mix everything together until every rice is coloured in soy sauce and transfer to the baking dish. Spread the fried rice evenly.
Over medium heat, add 1 tablespoon of oil into the pan. Fry your pork on both sides until they’re no longer pink, about 3 minutes in total.
Lastly in the same pan over medium high heat, fry onions until they are browned on the edges. Pour in the canned tomatoes, crushing them with a utensil (fork works well). Add ketchup, oyster sauce, sugar and mix well.
Then lower heat to medium and stir in your cornstarch slurry. Bring sauce to a boil to thicken and reduce.
Pour the sauce over your pork. Sprinkle shredded cheese over top. Bake in the oven at 500 degrees for 10 minutes until cheese has melted and is slightly browned. Serve and enjoy!
Watch how I made it!
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Tips for the best Hong Kong baked pork chop rice
Below are tips on making the best Hong Kong baked pork chop rice recipe:
- Use fresh quality pork loins with fat marbling through it. This results in a more tender less dry pork dish.
- For the canned tomatoes, I highly recommend San Marzano tomatoes. I love the taste of these canned tomatoes. They taste so much better than the normal kind. But if you can’t find these tomatoes, don’t worry use what you can find! Canned plum tomatoes work well too.
- Oyster sauce is a must in this sauce. It gives the tomato sauce a wonderful umami.
- Day old rice works the best for this recipe but if you don’t have that, not to worry I used same day cooked rice for mine and it turned out fine!
- Do not over cook your rice. Once the rice is mixed together with the soy sauce, eggs and frozen mixed veggies, remove off the heat immediately and transfer to the baking dish. You do not want the rice to be too soft or broken down.
- Only pan fry the pork loins JUST until they’re no longer pink. Remember you are baking this dish in the oven at a high temperature too.
- When making the sauce, be sure to brown the onions to give it more flavour
- Make sure the sauce has simmered for at least 5 minutes until it’s thick and reduced. You will be able to tell when you run a spatula through the sauce, and you can see the base of the pan for at least 5 seconds.
FAQ
Below are frequently asked questions about this Hong Kong pork chop rice recipe:
What kind of pork can I use?
Traditionally, Hong Kong style café’s use pork chops with bone in. However, for convenience I’ve chosen to use a fattier pork loin that comes boneless.
What kind of canned tomatoes should I buy?
I highly recommend using canned San Marzano tomatoes for that wonderful, sweet flavour but canned plum tomatoes will work too or crushed tomatoes.
What type of rice do I need for this recipe?
Jasmine rice works the best for this. Day old rice will work really well as it won’t break apart in the pan. But if you have same day cooked rice, that works fine as well.
Can I skip the sugar in this Hong Kong style pork chop rice recipe?
You may but just be warned that the tomato sauce will be very tart without the sugar to balance it out.
Can I use any cooking wine?
No, I would highly recommend Shao Tsing cooking wine or I would recommend omitting that ingredient. This wine has a unique flavour that is different from other cooking wines.
Other recipes you may like!
If you enjoyed this Hong Kong style baked pork chop over rice recipe then you may enjoy these other recipes too!
MACAU-STYLE BAKED PORTUGUESE CHICKEN RICE
CHINESE BEEF TOMATO STIR-FRY
CHOY SUM WITH SIZZLING OIL
SATAY BEEF SANDWICH
HONG KONG HAM EGG SANDWICH
SATAY BEEF NOODLE SOUP
CHINESE STYLE SATAY BEEF
CANTONESE CREAM CORN FISH
CHINESE SALT AND PEPPER PORK
For this recipe
You will need the following ingredients for this Hong Kong style baked pork chop rice:
- 1 cup shredded cheese, cheddar and mozzarella mix
- .225 kg pork loin or pork chop, sliced in half vertically (if you don’t like bones, use marbled pork loins)
- 1 tablespoon oil
Fried rice:
- 4 cups cooked rice
- 2 tablespoon Soy sauce
- 3 Eggs
- 1 cup Frozen Peas and carrots, rinsed under cold water
- 1 tablespoon oil
Tomato Onion Sauce:
- 1 cup onion, thinly sliced
- 796 ml canned tomatoes
- ¼ cup Ketchup
- 1 tablespoon oyster sauce
- 2 tablespoon Sugar
Cornstarch slurry:
- ½ tablespoon cornstarch
- ¼ cup water
Pork Marinade:
- ½ teaspoon Sugar
- ½ teaspoon Shao Hsing cooking wine
- 1 teaspoon Soy sauce
- 1 teaspoon Cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon black pepper
How to make Hong Kong style baked pork chops and rice
- First slice your pork loins into half vertically. Then marinate sliced pork loins with the pork marinade ingredients and let it sit as you work on the next component.
- In a small bowl whisk together ½ tablespoon cornstarch and ¼ cup water. Set aside.
- Then in a large non-stick pan set over medium high heat, add 1 tablespoon oil followed by cooked rice. Break up the rice. Next add eggs, 3 tablespoon soy sauce and frozen mixed veggies. Mix everything together until every rice granule is coloured in soy sauce and transfer to the baking dish. Spread the fried rice evenly.
- Over medium heat, add 1 tablespoon of oil into the pan. Fry your pork on both sides until they’re no longer pink, about 3 minutes in total.
- Lastly in the same pan over medium high heat, fry onions until they are browned on the edges. Pour in the canned tomatoes, crushing them with a utensil (fork works well). Add ketchup, oyster sauce, sugar and mix well.
- Then lower heat to medium and stir in your cornstarch slurry. Bring sauce to a boil to thicken and reduce.
- Pour the sauce over your pork. Sprinkle shredded cheese over top. Bake in the oven at 500 degrees F for 10 minutes until cheese has melted and is slightly browned. Serve and enjoy!
Give it a try!
Well, I hope you give my Hong Kong Style Baked Pork Chop Rice a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Hong Kong Style Baked Pork Chop Rice
Ingredients
- 1 cup shredded cheese cheddar and mozzarella mix
- .225 kg pork loin or pork chops sliced in half vertically (if you don’t like bones, use marbled pork loins)
- 1 tablespoon vegetable oil
Fried rice:
- 4 cups cooked jasmine rice
- 2 tablespoon regular soy sauce (not dark soy sauce)
- 3 Eggs
- 1 cup frozen mixed vegetables rinsed under cold water (I used frozen peas, carrots, corn and green beans)
- 1 tablespoon vegetable oil
Tomato Onion Sauce:
- 1 cup yellow onion thinly sliced
- 796 ml canned tomatoes
- ¼ cup Ketchup
- 1 tablespoon oyster sauce
- 2 tablespoon white granulated sugar
Cornstarch slurry:
- ½ tablespoon cornstarch
- ¼ cup water
Pork Marinade:
- ½ teaspoon white granulated sugar
- ½ teaspoon Shaoxing Cooking Wine
- 1 teaspoon regular soy sauce (not dark soy sauce)
- 1 teaspoon Cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon black pepper
Instructions
- First slice your pork into half vertically. Then marinate sliced pork with the pork marinade ingredients and let it sit as you work on the next component.
- In a small bowl whisk together ½ tablespoon cornstarch and ¼ cup water. Set aside.
- Then in a large non-stick pan set over medium high heat, add 1 tablespoon oil followed by cooked rice. Break up the rice. Next add eggs, 3 tablespoon soy sauce and frozen mixed veggies. Mix everything together until every rice granule is coloured in soy sauce and transfer to the baking dish. Spread the fried rice evenly.
- Over medium heat, add 1 tablespoon of oil into the pan. Fry your pork on both sides until they’re no longer pink, about 3 minutes in total.
- Lastly in the same pan over medium high heat, fry onions until they are browned on the edges. Pour in the canned tomatoes, crushing them with a utensil (fork works well). Add ketchup, oyster sauce, sugar and mix well.
- Then lower heat to medium and stir in your cornstarch slurry. Bring sauce to a boil to thicken and reduce.
- Pour the sauce over your pork. Sprinkle shredded cheese over top. Bake in the oven at 500 degrees F for 10 minutes until cheese has melted and is slightly browned. Serve and enjoy!
Heidi | The Frugal Girls
That was a smart idea for using day old rice... and the oyster sauce really gives these chops such a fun flavor twist!
Rosemary
I love how you made these pork chops healthier pan fried!! It's always a trip to Asia when I read about your recipe inspiration