This dish is very similar to the bake rice we order from Hong Kong cafes. The sauce recipe was adapted from somewhere, I cannot recall as I have it in my heavily scribbled scrapes of paper folder… :/
Ingredients (Serves 3 – 4)
- 1.5 cups of uncooked rice
- Half a pork tenderloin, sliced (Sorry I didn’t check how much it weight, probably about 300g?)
- 1 small red pepper, julienned
- 1 small green pepper, julienned
- 1 small yellow onion, thinly sliced
- 1 tomato, cut to about 8 pieces
- 2 cloves garlic, minced
- 2 tsp of chopped spring onion for garnish
- 2 tbsp sesame oil
- 1 tsp of light soy sauce
- 1/2 tsp 5 spice powder
- Dash of white pepper
- 1 tsp of corn flour
Sauce
- 1 cup chicken stock
- 4-5 tbsp tomato sauce/ketchup
- 2-3 tbsp thai sweet chilli sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp cooking wine/shaoxing wine
- 1/2 tsp white pepper
- 1.5 tsp brown sugar
- 1 tsp rice wine vinegar
- Corn starch slurry
- Salt to taste
Cook the rice in the rice cooker
Prepare all the ingredients
Marinate the pork for at least 30 mins
Add all the ingredients needed for the sauce except for the corn starch slurry and mix well
Heat 1 tbsp of sesame oil and brown the marinated pork
Put aside for use later
In the same pan, heat remaining 1 tbsp sesame oil and stir fry onion and garlic until soft
Add the red and green pepper and cook till tender
Add the tomatoes and cook for a minute
Pour in sauce mixture and bring to boil
Cover and Simmer on low heat for 10 minutes
Preheat the oven to 200*C
Prepare the cooked rice in the casserole
Lay out the pork on top of the rice
After 10 minutes, add salt to taste
Pour corn starch slurry to thicken sauce
Pour veg and sauce over pork/rice
Lay the cheese on top of the sauce
Bake for 15 – 20 mins at 200*C
Garnish with chopped spring onions.
Bon appetit!!
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