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.

5 from 3 votes

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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 steaks
1 cup shredded cheese cheddar and mozzarella blend
1 tablespoon vegetable oil or any neutral oil to fry the pork

Pork Marinade

1 teaspoon regular soy sauce or light soy sauce
2 teaspoon cornstarch
½ teaspoon Shaoxing Cooking Wine
½ tablespoon vegetable oil or any neutral oil
¼ teaspoon baking soda
¼ teaspoon black pepper

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
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 small onion thinly sliced
29 fl oz crushed tomatoes canned
¼ cup ketchup
1 tablespoon oyster sauce
2 tablespoon white granulated sugar

Cornstarch Slurry

½ tablespoon cornstarch
¼ cup water room temp

Instructions

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 cornstarch slurry.
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.
Add the frozen vegetables, soy sauce, and sesame oil, stir-frying until evenly coated. Spread the fried rice in a baking dish.
Reduce heat to medium and pan-fry the marinated pork until no longer pink. Layer the pork over the fried rice.
Sauté onions until softened and caramelized, then add crushed tomatoes, ketchup, oyster sauce, and sugar. Stir in the cornstarch slurry and simmer until thickened.
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.

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