Hong KongBaked 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.
- Prep
- 30 min
- Cook
- 40 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 830 kcal
Ingredients
For the pork chops
- 4 boneless pork loin chopsabout 150 g each
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine (or water)
- 1 tsp sugar
- ¼ tsp white pepper
- 1 eggbeaten
- 2 tbsp cornflour
- 4 tbsp vegetable oil
For the egg fried rice
- 1 ⅓ lb cooked long-grain rice, cold
- 2 eggsbeaten
- ½ tsp salt
- 2 spring onionssliced
For the tomato sauce
- 1 oniondiced
- 1 green pepperdiced
- 3 tomatoesdiced
- 5 tbsp ketchup
- 1 tsp Worcestershire sauce
- 1 tbsp sugar
- ¾ cup water
- 1 tbsp cornflourmixed with 2 tbsp water
To bake
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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.
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