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    Featured Pork Rice

    Hong Kong Pork Chop Baked Rice


    One of the must-have when visiting a Cha Chan Teng is their cheesy baked rice. This is my take on the staple. Instead of having the pork chop buried under the bed of melted cheese, I marinated it in a Din Tai Fung copycat marinade, breaded it and shallow fried it for some added texture. If you like the meat baked under the cheese, here’s a much older recipe that I have shared.

    The girls approved in unison when I asked what they thought of it. Both of them could not stop munching on the cheese crust. They also mentioned that the pork chops tasted familiar, just like the ones at the ‘dumpling restaurant’. Definitely a win for me!

    Even my self-proclaimed super picky vegetarian daughter who doesn’t like eating meat was requesting for second and third servings of the pork chops. I’m so glad I made extra servings! You can skip the egg and panko coating. Simply dust it with a light coating of cornflour before pan-frying it for something more similar to what you’d get at DTF. Without further ado, here is the recipe. Watch my insta-stories highlights to see how I made it!

    Hong Kong Pork Chop Baked Rice


    Pork Chops

    • 6 pieces Pork loin / chops
    • 1 egg lightly beaten
    • 1 cup panko bread crumbs
    • 1 tsp 5 spice powder
    • 1/2 tsp sugar
    • 1/2 tsp white pepper
    • 1 tsp corn flour
    • 1 1/2 tbsp light soy sauce
    • 1 tbsp shao xing wine
    • 2 tsp sesame oil
    • oil to fry pork

    Sweet and Tangy Sauce

    • 1 small red pepper sliced into strips
    • 1 small green pepper sliced into strips
    • 1 small yellow pepper sliced into strips
    • 1 small yellow onion thinly sliced
    • 1 tomato cut into wedges
    • 2 cloves garlic minced
    • 1 cup chicken stock
    • 1/2 cup tomato ketchup
    • 1 tbsp worchestershire sauce
    • 1 tbsp brown sugar
    • 1 tsp rice vinegar
    • 1/2 tsp white pepper
    • corn starch slurry
    • salt to taste
    • 2 tbsp cooking oil

    Egg Fried Rice

    • 4-5 cups cooked rice
    • 1 cup frozen mixed vegetables
    • 2 cloves garlic minced
    • 2 eggs lightly beaten
    • salt to taste
    • white pepper to taste
    • 1 tbsp cooking oil

    Toppings and garnish

    • 1 1/2 cups shredded mozzarella cheese
    • 1 tbsp chopped spring onions to garnish


    Pork Chops

    • Tenderise pork chops with a meat mallet on both sides.
    • Marinate it with 5 spice powder, corn flour, sugar, white pepper, soy sauce, shaoxing wine, and sesame oil for at least 30 minutes.
    • Pour the beaten egg over the marinated pork. Toss to coat.
    • Let the excess egg drip off then coat both sides with panko bread crumb.
    • Heat oil in a pan over medium heat, and shallow fry both sides for 2-3 minutes or until golden and cooked through. Rest the crispy pork chops over a wire rack to cool for 5 minutes or so before serving.

    Fried Rice

    • Pour the egg over the rice and coat it evenly using a spoon.
    • Heat pan over medium-high, add in the oil and cook garlic for 30 seconds until fragrant.
    • Add the rice and toss to cook for about 5 minutes. Then add frozen vegetables to cook for another 2 minutes. Season with salt and pepper.
    • Transfer rice into baking dish.

    Sweet and tangy sauce

    • Heat pan over medium-high with oil. Add onions and pepper and cook until tender. Add in garlic to cook for another 30 seconds.
    • Pour in the rest of the ingredients except corn starch slurry.
    • Mix to combine, adjust seasoning, and simmer on low heat for 5 minutes.
    • Stir in corn starch slurry to thicken the sauce. Then pour the sauce over the fried rice.

    Baking the rice

    • Preheat the oven to 200C.
    • Top the cheese over the prepared rice.
    • Bake for 15-20 minutes at 200C until cheese is melty.
    • Top with prepared pork chops and garnish with spring onions.
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