Hong Kong Baked Pork Chop Rice Recipe

Ingredients

• 3 pcs pork chop

• pepper

• salt

• corn starch cover pork / then eggs

• 4 eggs

• 2 cups cooked rice

• 1/2 onions

• 3 shallots

• 2 spoons chopped garlic

• 4 spoons ketchup

• 2 spoons soya sauce

• 1 spoon sugar

• 2 tsp maggie sauce

• chicken stock

• 1 tomatoes + cherry tomatoes

• flour/corn starch water at the end

• mozzarella cheese

Instructions

1. I like to soak my pork in water for 30 mins or so since sometimes the pork has those strong smell
2. Marinate pork with salt and pepper and beaten eggs for 30 mins then pat with little cornstarch before frying.
3. Little oil, high mid heat - throw in the rice and 3 beaten eggs, then add 1 tsp of salt and stir fry until mix well. Placed rice in container
4. Shallow oil Mid Heat, place pork chop in. Flip when its golden brown, then flip again after 2 mins. Flip once every 1-2 mins to avoid burning pork chop. Do this for around 8 mins until porkchop cooked. Drain oil then place porkchop onto the rice.
5. Little oil caramelize the shallots and onions until brown then add 2 spoons of garlic with a little oil. Stir for a min or two then put in 4 big spoon of ketchup, 2 spoon of light soya sauce. Stir. Then place 400ml chicken stock and a spoonful of sugar. Mix and taste. Should be a bit salty and a little sweet. Adjust more seasonings if needed.
6. Wait until its boiling add in the tomatoes and simmer it for 3 minutes. Then add in cornstarch water or flour to thicken the sauce. Taste again if ok switch heat off.
7. Pour Sauce on top of porkchop. Then add the cheese. Place in Oven 200°C for 15 - 20 mins until the cheese melts with a slightly brown colour.