Baked pork chops with rice 焗豬扒飯 is a classic Hong Kong recipe. It is pork chops nestled on a bed of golden fried rice, snug beneath a blanket of lustrous tomato sauce, and covered with melted cheese. 

Hong Kong is a veritable paradise of fusion food. This half Asian, half Western local creation is a hugely popular staple food served in almost every café in Hong Kong. It makes me think it is the Chiese equivalent of the lasagne when I dig into the layers.

Baked pork chops with rice is prepared by assembling three different elements. 1. Cooked fried rice. 2.  Pan-fried pork chops. 3. A tomato-based sauce. It is a one-pot meal ideal for everyone who likes to explore an innovative way to cook the rice apart from steaming and frying.

This article aims to explain how to prepare the baked pork chops with rice step by step. 

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1. Prepare a simple egg fried rice

The first part of this recipe is a simple egg fried rice without any complex flavor. The pork chops and the tomato sauce are savory, and so the rice should be light to balance the taste. 

I have written several fried rice recipes on this blog. If you are new to preparing fried rice, here is the article with all the details on preparing perfect fried rice. 

Below is a brief description of how to prepare this egg fried rice. 

• Cook some rice in advance. It is best to leave it overnight in the refrigerator. Overnight rice is less sticky and, therefore, more suitable than freshly cooked rice for frying. If you are short of time, spread the freshly cooked rice single-layered in a tray, then blow it with a fan for 15 minutes to make it dryer and less sticky before frying. 
• Pour the beaten eggs into the wok with some heated oil. Stir-fry until it looks like a soft scramble. Push it to the edge of the wok or remove it if your wok is too small 
• Saute the chopped garlic with some oil until aromatic. Add the cooked rice and stir fry over low heat until it is fully covered with the oil. 
• Combine the egg with the rice. Season it with salt and pepper. 
• Turn up the heat gradually, and stir-fry the rice over roaring heat for the last 20 seconds. If you don’t have a high power stove, just use the highest heat setting.
• Transfer the fried rice to the glass casserole immediately. 

Note:

1. Although fried rice is best to cook over high heat to generate the wok aroma, the process should start with low heat to avoid the rice from sticking to the wok. After the rice is getting dryer and fully coated with the oil, it will become less sticky. It is time to turn up the heat to generate the wok aroma. 
2. I suggest using a well-seasoned wok to fry the rice. I am using an aged old cast iron wok, which is well seasoned, and you can notice in the video that it is non-stick. If you cook Western food most of the time and do not wish to purchase a wok, you can buy a cast-iron Dutch oven instead. A non-stick pan is another alternative, but it is not made for high heat frying, and there will be less wok aroma generated.
3. The best cooking oil for frying rice is those with a high smoking point, which will not break down during high heat cooking. Corn oil, peanut oil, and palm oil are all suitable for frying rice. Olive oil is not the best choice because it has a lower smoking point, and its flavor is not typical for traditional Asian food. 

2. Marinate and pan-fry the pork chops

• The pork chop should not be too thick because it takes longer to cook, and the meat can become tough. I slice the pork chops into half so that they are cooked quicker and more tender. 
• Pound the pork chops with a meat mallet or the knife’s back to break down the tough tissue. 
• Marinate the pork chop with salt, sugar, Shaoxing wine, and white pepper for at least an hour. 
• Dip the marinated pork chops into beaten eggs and drain off the excess. 
• Add 1.5 tablespoons of cornflour. Mix well and pan-fried immediately in a pan. 
• Pan-fried the pork chops until both sides become golden. Set aside. 

3. Make the tomato-based sauce

A sauce is required since the fried rice, and the pork chops are quite dry. Here are the steps to make the sauce. 

• Saute the sliced onions until slightly caramelized. 
• Add the chopped garlic, button mushrooms, and stir fry until aromatic. 
• Next, add the chopped tomato and the tomato paste. If you do not have tomato paste, substitute it with tomato puree or ketchup. 
• Add some water to cook the tomato for 2 to 3 minutes or until it starts to disintegrate. 
• Season it with salt and sugar. The amount of sugar may differ from the recipe because it depends on the sourness of the tomato. 
• Dilute the cornstarch with 2 tbsp of water. Use it to thicken the tomato sauce. 
• Lastly, add the bell pepper. 
• Remove from the pan and set aside. 

4. Assemble and bake

And it is almost done. The final step is to arrange the rice, pork chops, and the tomato sauce in layers and bake 

• Put the fried rice in an oven-safe container.  I used a glass casserole, which I think is quite presentable.
• Arrange the pork chops single-layered on the rice. I prefer to cut them into small pieces.
• Pour the tomato sauce on top to cover the pork chops and the rice. 
• Sprinkle your favorite shredded cheese on top.  Use parmesan, mozzarella, or Cheddar cheese.
• Put the casserole in the oven on the middle rack. 
• Bake at 175°C/350°F for 15 minutes. 
• Remove and garnish with some chopped parsley, and serve. 

The baked pork chops rice is done when the cheese is melted and turns golden. The actual time required depends on the temperature of the oven and the position of the rack. You can increase the upper temperature or bake on the upper rack for the last few minutes if the cheese doesn’t turn color.

Continue to Content

Baked pork chops rice (Hong Kong style)

Yield: 3

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Baked pork chops with rice 焗豬扒飯 is a classic Hong Kong recipe. It is pork chops snug beneath a blanket of lustrous tomato sauce, nestled on a bed of golden fried rice, and covered with melted cheese. 

Hong Kong is a veritable paradise of fusion food. This half Asian, half Western local creation is a hugely popular staple food served in almost every café in Hong Kong.

Print

Ingredients

The rice A

• 400g cooked rice (about three cups)
• 2 eggs, beaten
• 2 cloves of garlic
• 1 tsp of salt
• 1/4 tsp of ground white pepper

The pork chops B

• 2 pork chops, (about 270g, each cut to half)
• 1/2 of salt
• 1/2 tsp of sugar
• 1 tbsp Shaoxing wine
• 1/4 tsp of ground white pepper
• Some beaten eggs to coat the pork chops
• 1.5 tbsp of cornflour

The tomato sauce C

• 40g onion, about 1/2 medium-sized, sliced
• 2 cloves of garlic, coarsely chopped
• 50g (2 oz) of button mushrooms, sliced
• 40g (1.5 oz) of bell pepper, cut into large dices
• 1 large tomato, about 160g, cut into large dices
• 2 tbsp of tomato paste
• 1/2 tsp of salt
• 2 tsp of sugar
• 1/4 cup of water
• 1 tsp of cornstarch (mix with 2 tbsp of water to form a cornstarch slurry)

Others D

• Shredded cheese of your choice
• Chopped parsley to garnish
• Cooking oil for frying

Instructions

For the rice

1. Stir-fry the beaten eggs with some oil until it looks like a soft scramble. 
2. Saute the chopped garlic, then add the cooked rice and stir fry. 
3. Combine the egg with the rice. Season it with salt and pepper. 
4. Stir-fry the rice over roaring heat for the last 20 seconds. Set aside.

For the pork chops

1. Slice the pork chops to 1cm thick.
2. Pound the pork chops with a meat mallet.
3. Marinate the pork chop with salt, sugar, Shaoxing wine, and white pepper for at least an hour. 
4. Dip the marinated pork chops into beaten eggs, then coat with 1.5 tablespoons of cornflour. Pan-fry until both sides become golden. Set aside. Cut it into smaller pieces.

For the sauce

1. Saute the onions and garlic until aromatic.
2. Add the button mushrooms, chopped tomato, the tomato paste, water, salt, sugar and cook for 2 to 3 minutes.
3. Add the bell pepper.
4. Thicken the sauce with the cornstarch slurry. Set aside. 

To bake

1. Place the rice in an oven-safe container.
2. Top with the pork chops, then cover with the sauce.
3. Sprinkle the shredded cheese as the topping.
4. Bake at 175°C/350°F for 15 minutes on the middle rack.
5. Garnish with some chopped parsley, and serve.

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  Joyce Chen 21-9972, Classic Series Carbon Steel Wok Set, 4-Piece, 14-Inch Charcoal
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  OXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13,Clear,9 x 13"
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  KitchenAid Gourmet Meat Tenderizer, One Size, Black 1

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 721Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 327mgSodium: 1500mgCarbohydrates: 54gFiber: 3gSugar: 8gProtein: 54g

This data was provided and calculated by Nutritionix on 9/7/2020