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Hong Kong Pork Chop Baked Rice

Ingredients

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

Instructions

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.