Chinese Baked Pork Chop Rice 焗豬扒飯
One of the best "if you are really starving and in need of 'comfort food'" food ever. Hummm... Did that make any sense? Well, you know what I mean! Or, to be absolutely correct, you will know what I mean after you try this Chinese Baked Pork Chop Rice, or 焗豬扒飯. This is a local Hong Kong classic, an absolute standard at all the cha chaan teng, or 茶餐廳, in Hong Kong. Cha chaan teng is the name for the local style dinners/cafes that dot the culinary landscape of Hong Kong. Small affordable chinese food eateries that serve up fast, greasy food in big portions; interiors done up with lots of fluorescent lighting and rows of small eating booths. A cha chaan teng has to have a decent Chinese Baked Pork Chop dish to serve to the hungry masses if it wants to be taken seriously as an eatery!
This dish has everything you need and want in it. A veritable meal in one. There are your carbs, the egg fried rice, nestled snuggly beneath the a blanket of unctuous tomatoey sauce (your vegs). There are the thick fried pork chops (your protein), arranged in neat overlaps and blanketed under the generous sauce. And then the coup de grace, cheese (your dairy) snowed over all, then crisped and melting from the final minutes under the hot, hot grill, achieving a luxurious cohesion between all the layers. This Chinese Baked Pork Chop Rice, when made well, is so good that it can make you recover from feeling sick or down. It's that good!
Chinese Baked Pork Chop Rice Recipe 焗豬扒飯
(serves 2-3, depends how much you eat!)
3 cups fried rice(see our recipe for Chinese Egg Fried Rice here)
3 pork chops
1 tbsp Shao Hsing Wine
2 tbsp soy sauce
1/2 tsp salt
1/2 tsp sugar
1/4 tsp white pepper
4 tbsp flour
2 tbsp peanut oil
2 cloves garlic, crushed
1 onion, sliced
5 ripe tomatoes, quartered
1 cup mushrooms, sliced
4 tbsp ketchup
1/2 cup mozzarella cheese
Marinate pork chops with wine, soy sauce, salt and sugar for 30 minutes. Mix white pepper into flour and lightly dip pork chops into flour, shaking off excess flour. Add 2 tbsp oil to a large pan and fry the pork chops over medium heat for two minutes on each side, or til golden brown. Remove chops from pan.
Using the leftover oil in the pan, heat to medium high. Add the garlic and stir til fragrant, then add onions. Stir fry til onions slightly carmelized, then add the mushrooms and stir fry for 1 minute more or til slightly browned. Lower the heat and add the tomatoes and ketchup. Cover and cook for 2-3 minutes or until the tomato is soft. Remove cover and cook, stirring, until reduced to thick sauce (just thick enough to spread but not run).
Turn on your oven to grill at highest temperature.
In a baking dish, spread out the fried rice evenly over bottom. Place the fried pork chops over the fried rice, one over lapping the other slightly. Pour the sauce over all and spread evenly, making sure to cover all the rice and all the pork chops (this will keep the rice and chops moist!) Sprinkle cheese over and grill in oven for 8 minutes close to the top grill. The cheese should be melted and bubbling. Remove from oven and serve hot!
More Chinese comfort dishes at The Hong Kong Cookery:
Tomato Egg Stir Fry - Grandma's Style 蕃茄炒蛋
Chinese Steamed Egg Custard 蒸蛋