Hong Kong-Style Baked Pork Chop Rice

Tender pork chops on a bed of fried rice topped with a savory, tangy tomato sauce with onions and melted cheese. This easy Hong Kong-style baked pork chop rice is so delicious and so comforting! A family-friendly main that's both affordable and better than takeout.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Chinese

Servings

Calories per serving 640 kcal

Ingredients

½ lb boneless pork shoulder or deboned pork chops
1 cup shredded cheese cheddar and mozzarella blend
1 tablespoon vegetable oil or any neutral oil, for frying the pork

Pork Marinade

1 teaspoon regular soy sauce or light soy sauce
2 teaspoon cornstarch or potato starch
½ teaspoon Shaoxing Cooking Wine or dry sherry wine / chicken broth
½ tablespoon vegetable oil or any neutral oil
¼ teaspoon baking soda
¼ teaspoon black pepper

For the Fried rice

2 tablespoon vegetable oil or any neutral oil
4 large eggs beaten
4 cups cooked jasmine rice or white long-grain rice - cold, day old rice recommended
1 cup frozen mixed vegetables (carrots, peas, corn, or green beans blend)
2.5 tablespoon regular soy sauce or light soy sauce
1 tbsp sesame oil toasted

Tomato Onion Sauce

1 cup onion thinly sliced
29 fl oz crushed tomatoes canned
¼ cup ketchup
1 tablespoon oyster sauce or vegetarian stir-fry sauce
2 tablespoon white granulated sugar

Cornstarch slurry

½ tablespoon cornstarch or potato starch
¼ cup water cold

Instructions

Pre-heat the oven to 500ºF.
Slice the boneless pork shoulder against the grain into 3 x 4-inch pieces at ½-inch thick. Then marinate the sliced pork with the marinade ingredients as listed above for 15-20 minutes.
In a small bowl, combine cornstarch slurry ingredients as listed above and set aside.
Heat 1 tablespoon (15 mL) vegetable oil in a large pan on medium-high heat. Add the beaten eggs, let them set for 15 seconds before scrambling them into bite-sized pieces. Then push them to the side of the pan to make space.
Add 1 tablespoon (15 mL) vegetable oil into the empty space. Add the cooked rice, break up the rice in the pan, then toss with the eggs until evenly combined.
Add the frozen mixed vegetables, regular soy sauce, and sesame oil and toss until evenly combined with rice.
Transfer the fried rice into a 9 x 9-inch baking dish and evenly spread it out. Set aside.
Reduce to medium heat and add 1 tablespoon (15 ml) vegetable oil. Then pan fry the marinated pork until cooked and no longer pink, about 3-4 minutes. Transfer the pork onto the fried rice and evenly spread it out. Set aside.
On medium-high heat, brown the onions until they're caramelized. Mix in the crushed tomatoes and break up any larger tomatoes. Season with ketchup, oyster sauce, white granulated sugar, and mix until combined. Reduce to medium heat and stir in the cornstarch slurry. Bring the sauce to a boil to thicken. Once thickened, ladle the tomato sauce over the pork evenly.
Evenly sprinkle the shredded cheese over the tomato sauce. Broil in the oven at 500ºF until the cheese has melted and begins to bubble, about 5-10 minutes. Remove from the oven and let it rest for 5 minutes before enjoying.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Nutrition