Tag Archives: rice

HK styled pork chop baked rice

HK styled pork chop baked rice

I’ve been looking for kids friendly recipes and found this recipe. I tried it a few days ago for lunch but it wasn’t yet up to my standard. I must say though, the taste of it was there and I’d give it another go. I think my helper (yes. I rushed back from work to cook this and back to work after. So I needed my helper’s assistance to put it in the oven) didn’t put enough cheese adds there wasn’t enough in our pantry either, so I guess it wasn’t a fair chance. Besides, I like the flavours here. Here’s the recipe. 

A: Fried Rice (Base)
– 2 cups of cooked rice [best if it’s leftover]
– 1 tbsp of vegetable oil
– 2 eggs, beaten
– salt and pepper to taste

1. Heat oil in pan, and fry eggs in a pan over medium high heat.
2. Add in rice, stir and let it cook for 5-10 minutes.
3. Add salt and pepper as you wish, to taste.

B: Pork & Marinade
– 5 slices of lean pork cutlet
– 3 tbsp of Worcestershire sauce
– 2 tbsp of Shao Xing cooking wine
– 1 1/2 tsp of 5 spiced powder
– a dash of white pepper
– 1 tsp of sugar
– 1/2 cup corn flour, to coat pork chops
– 1/4 cup canola oil, for frying

1. Marinate pork chops with Worcestershire, wine, 5 spiced powder, pepper & sugar for at least 30 minutes. I prefer to marinade it overnight.
2. When ready to pan-fry, evenly coat pork chops in corn flour.
3. Heat oil until hot then pan fry pork chops on medium heat until golden brown. Don’t worry if it’s still a little pink inside because it will continue to cook in the oven.
4. Set aside then cut into pieces when cooled.

C: Sauce
– 1 tbsp olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 3 medium sized tomatoes, chopped
– 1/4 red capsicum/bell pepper
– 1/4 green capsicum/bell pepper
– 4 tbsp ketchup
– 2 tbsp sweet chilly sauce
– 1 tablespoon Worcestershire sauce
– 1 tbsp light soy sauce
– 1 tbsp Shao Xing cooking wine
– 1/4 cup chicken stock
– corn starch slurry, to thicken
– a dash of white pepper
– 1/2 tsp salt

1. Saute onions and garlic in olive oil until translucent without browning.
2. Add tomatoes, capsicums and cook until softened.
3. Add ketchup and sweet chilly sauce, then stir to mix.
4. Add Worcestershire sauce, soy sauce, and cooking wine.
5. Add in chicken stock and bring to boil.
6. Reduce heat and let simmer for 15-20 minutes to reduce mixture.
7. You may opt to add cornstarch slurry to thicken sauce.
8. Add salt & pepper to taste.

D: To assemble
– a mix of Tasty & Mozzarella cheese

1. Preheat oven to 200 deg C.
2. Place fried rice in a deep casserole dish.
3. Arrange sliced pork chops over rice.
4. Spread sauce evenly over pork and sprinkle shredded cheese generously over the top.
5. Bake for 20-25 minutes.
6. Voila! You may now indulge. 🙂