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 delicious and so comforting! It beats takeout and is great for the family!
Ingredients
- ½ lb boneless pork shoulder or deboned pork chops
- 1 cup shredded cheese cheddar and mozzarella mix
- 1 tablespoon vegetable oil or any neutral oil to fry pork
Pork Marinade
- 1 teaspoon regular soy sauce
- 2 teaspoon cornstarch or potato starch
- ½ teaspoon Shaoxing Cooking Wine or dry sherry wine
- 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 cold day-old rice recommended
- 1 cup frozen mixed vegetables like peas, carrots, corn and/or green beans (rinsed under cold water and strained)
- 2.5 tablespoon regular soy sauce
- 1 tbsp sesame oil
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 500 degrees F.
- First slice boneless pork shoulder into 2x3-inch long pieces that are about 1-cm thick. Then marinate sliced pork pieces with the pork marinade ingredients as listed. Set aside as you prepare the other ingredients.
- In a small bowl, combine cornstarch slurry ingredients as listed. Set aside.
- Heat 1 tablespoon vegetable oil in a large non-stick pan on medium-high heat. Scramble the beaten eggs and push them to the side. Add another 1 tablespoon of vegetable oil into the empty space of the pan. Toss in cooked rice and break it up if needed and then mix with the scrambled eggs. Toss in frozen mixed vegetables. Season the fried rice with regular soy sauce and sesame oil and mix everything together. Remove and transfer the fried rice into a 9x9 baking dish and spread it out evenly. Set aside.
- On medium heat, add 1 tablespoon of vegetable oil into the pan. Fry marinated pork on both sides until they’re no longer pink, about 3 minutes in total. Evenly place cooked pork on top of fried rice in the baking dish.
- On medium-high heat, fry onions until they are browned on the edges. Mix in the crushed tomatoes and break up any larger tomatoes with a spatula. Season with ketchup, oyster sauce, white granulated sugar and mix well. Reduce to medium heat and stir in the cornstarch slurry. Bring sauce to a boil to thicken and reduce.
- Pour the thickened tomato sauce over the pork. Evenly sprinkle shredded cheese over top. Broil in the oven at 500 degrees F for 10 minutes until cheese has melted and is slightly browned. Serve and enjoy!
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Nutrition
Calories: 640kcal | Carbohydrates: 85g | Protein: 37g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 242mg | Sodium: 1.63mg | Potassium: 1.22mg | Fiber: 7g | Sugar: 21g | Vitamin A: 3.346IU | Vitamin C: 28mg | Calcium: 293mg | Iron: 6mg