Hong Kong-style baked Pork Chop rice
From Sonia Wong, @saltnpepperhere
Made with Passata
Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.
1h 5 min (COOK TIME: 35 min / PREP TIME: 30 min)
Medium
4 people
Ingredients
For pork chop and marinade
-
3
Pork Chops
-
1"
thick bone-in or boneless
(preferably blade-end or rib cuts which are juiciest, patted dry with paper towel)
-
1
tbsp
soy sauce
-
1
tbsp
Chinese cooking wine e.g. Shaoxing or Michu
(can substitute dry sherry or water)
-
1
tbsp
cornstarch
-
1
tsp
sugar
-
1
tsp
salt
-
3
dashes
white pepper powder
For egg fried rice
-
5
C
leftover medium-grain jasmine or white rice
(from about ½ C uncooked grains)
-
3
large eggs
(whisked)
-
1/2
C
frozen veggies
(peas, carrots, corn)
-
1
tsp
salt
(more or less to taste)
-
2
tbsp
oil
For dredging and cooking pork chops
-
2
tbsp
cornstarch
-
2
tbsp
oil
For tomato sauce
-
1
onion
(halved and thinly sliced)
-
2
tsp
minced garlic
-
1/2
C (355 ml)
Passata (Strained Tomatoes)
(Passata)
-
1
tsp
sugar
-
salt to taste
For topping
-
1
C
shredded cheese
(I like a mix of mozzarella and aged cheddar)
Share the ingredient list
Hong Kong-style baked Pork Chop rice: Method
- Prep and marinade porkchops: Mix marinade ingredients in a large shallow dish. Tenderize porkchops with meat mallet or backside of knife. If there is a band of fat, score it a few times to prevent curling during cooking. Transfer porkchops into marinade. Flip and coat evenly. Marinade 30 mins, preferably longer (in the fridge) up to overnight. This marination seasons the meat and acts like a brine. Remove from fridge 20 mins before cooking.
- Prepare egg fried rice: Heat a large cast-iron skillet or heavy bottom non-stick skillet over medium-high heat. Once hot, add 2 tbsp of oil and eggs. Cook briefly to a very undercooked scramble, when half the egg is still visibly runny. Immediately add rice. Toss and break egg into small pieces. Add frozen vegetables and salt. Toss until veggies are heated through and rice grains are separate. Taste and add more salt if needed. Transfer into large oven-safe dish. You don’t need to clean the skillet but wipe off any food bits. Return skillet to the stove top, set over medium-high heat. Meanwhile, preheat oven to 400f.
- Cook porkchops: Place cornstarch in shallow dish. Dredge porkchops on both sides and shake off excess. Add 1-2 tablespoons of oil. Cook porkchops on both sides for a total of 7 mins or when internal temperature reaches 135f (they will go in the oven so do not overcook). Bone-in will take longer than boneless. If pork chops are <1” thick, check for doneness earlier at 4 mins. Lower heat if chops are browning too quickly or there is excessive smoke. Set porkchops on cutting board to rest, tented loosely with foil.
- Make tomato sauce: In the same skillet used for the porkchops set over medium heat, use existing oil (or add oil if needed) to sauté the onions. Add 1 tsp of sugar and ½ tsp of salt and cook until soft and caramelized, about 8 mins. Add garlic and sauté 10 secs. Add Passata (Strained Tomatoes). Bring to a simmer. Taste a final time and adjust salt/sugar to taste.
- Assemble and bake: Trim bone off rested porkchops if there is one. Cut into strips across the grain. Arrange atop fried rice. Scatter ¾ of the cheese, ladle tomato sauce and scatter remaining cheese. Bake uncovered 10-15 mins until heated through and sauce is bubbly and cheese is melted. Enjoy!
