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Hong Kong Pork Chop Baked Rice

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Ingredients Method

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

Method
 

Pork Chops
  1. Tenderise pork chops with a meat mallet on both sides.
  2. Marinate it with 5 spice powder, corn flour, sugar, white pepper, soy sauce, shaoxing wine, and sesame oil for at least 30 minutes.
  3. Pour the beaten egg over the marinated pork. Toss to coat.
  4. Let the excess egg drip off then coat both sides with panko bread crumb.
  5. 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
  1. Pour the egg over the rice and coat it evenly using a spoon.
  2. Heat pan over medium-high, add in the oil and cook garlic for 30 seconds until fragrant.
  3. 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.
  4. Transfer rice into baking dish.
Sweet and tangy sauce
  1. Heat pan over medium-high with oil. Add onions and pepper and cook until tender. Add in garlic to cook for another 30 seconds.
  2. Pour in the rest of the ingredients except corn starch slurry.
  3. Mix to combine, adjust seasoning, and simmer on low heat for 5 minutes.
  4. Stir in corn starch slurry to thicken the sauce. Then pour the sauce over the fried rice.
Baking the rice
  1. Preheat the oven to 200C.
  2. Top the cheese over the prepared rice.
  3. Bake for 15-20 minutes at 200C until cheese is melty.
  4. Top with prepared pork chops and garnish with spring onions.