AI-generated image
Baked pork chop rice
Guk zyu paa faan (焗豬扒飯): Hong Kong café pork chop rice baked with tomato sauce and cheese
Baked pork chop rice is the signature dish of Hong Kong's cha chaan teng, the busy tea cafés that mix Cantonese and Western cooking, and it arrives at the table bubbling in an oval dish. It is a pork dish: tenderised, marinated pork chops are fried golden and laid on egg fried rice, then covered with a sweet-sour tomato sauce with onions and peppers and topped with melted cheese. The marinade traditionally uses Shaoxing wine, which contains alcohol; use 1 tbsp water instead if you like. Chef's tip: score the edge fat and pound the chops; they stay flat and tender.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the pork chops
For the egg fried rice
For the tomato sauce
To bake
Method
0/6 doneStep 1: Pound 4 boneless pork loin chops with the back of a knife or a mallet to about 1 cm thick and snip the fat at the edge in a few places. Mix with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine (or water), 1 tsp sugar, ¼ tsp white pepper and 1 egg, cover and marinate in the fridge for 30 minutes.
35 minStep 2: Coat the chops in 2 tbsp cornflour. Heat 3 tbsp 3 tbsp vegetable oil in a frying pan over a medium-high heat and fry for 3–4 minutes per side until golden and 145°F in the centre. Rest on a rack for 3 minutes, then slice into strips.
10 minStep 3: Heat the rest of the 1 tbsp vegetable oil in a wok, add 2 eggs and stir for 20 seconds, then add 1 ⅓ lb cooked long-grain rice, cold and ½ tsp salt and stir-fry for 4 minutes until hot and separate. Mix in 2 spring onions and spread over the base of a baking dish.
6 minStep 4: For the sauce, soften 1 onion and 1 green pepper in the pork pan for 4 minutes. Add 3 tomatoes, 5 tbsp ketchup, 1 tsp Worcestershire sauce, 1 tbsp sugar and ¾ cup water and simmer for 6 minutes until the tomatoes collapse. Stir in the 1 tbsp cornflour mixture and cook until glossy.
12 minStep 5: Heat the oven to 425°F (400°F fan). Lay the pork over the rice, pour the sauce over and scatter with 5 ½ oz grated mozzarella and cheddar.
3 minStep 6: Bake for 12–15 minutes until the cheese is melted and browned and the rice is piping hot. A common mistake is using warm, fresh rice; it turns mushy, so use rice cooked the day before and kept in the fridge.
15 min
Nutrition per serving
- Calories
- 830 kcal
- Protein
- 48 g
- Carbs
- 82 g
- Fat
- 34 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does baked pork chop rice take?
- About 70 minutes in total: 30 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of light soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Anhui bamboo shoots with ham
When the spring bamboo shoots push up through the hillsides of Huizhou, farmhouse kitchens braise them with chunks of the region's cured ham. The salty, deep-flavoured ham seasons the broth, and the shoots soak it up while keeping their crunch and gentle sweetness. Serve it as a side dish with rice and other plates, or as a light lunch by itself. Fresh bamboo shoots must be peeled and boiled before use, because raw shoots contain natural toxins; canned shoots are already cooked and only need rinsing. Chef's tip: taste the broth before adding any salt, as the ham often brings all the salt the dish needs.
Peking duck (home style)
Beijing's famous roast duck is a banquet showpiece, carved at the table in restaurants near Qianmen and eaten in thin wheat pancakes with sticks of cucumber, spring onion and a smear of sweet bean sauce. Restaurants use hanging ovens and inflate the skin with air; at home a scald with boiling water, a sweet vinegar glaze and a night uncovered in the fridge get you most of the way there. The prize is the lacquered, glass-crisp skin, with the meat underneath still juicy. Serve it as the centrepiece of a family feast, followed by a simple soup made from the carcass. Chef's tip: dry the duck uncovered on a rack in the fridge for at least 12 hours; a dry skin is the whole secret.
Beef and broccoli stir-fry
A quick coat of cornflour and soy keeps thin slices of beef silky, and a hot wok gives the broccoli char without overcooking it. Faster than ordering in.