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    Home » Rice » Hong Kong Style Baked Pork Chop Rice (焗豬扒飯)

    Published: Sep 22, 2020 · Last Modified: Sep 22, 2020 by Jeannette ·

    Hong Kong Style Baked Pork Chop Rice (焗豬扒飯)

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    A slice of Baked Pork Chop Rice on a plate with a fork surrounded by tomatoes and the serving dish
    A wooden spatula scooping up a slice of Baked Pork Chop Rice in its serving dish
    Baked Pork Chop Rice in a serving dish next to tomatoes
    Baked Pork Chop Rice in a ceramic dish next to tomatoes
    A slice of Baked Pork Chop Rice on a plate with a fork surrounded by tomatoes and the serving dish
    A wooden spatula scooping up a slice of Baked Pork Chop Rice in its serving dish
    A slice of Baked Pork Chop Rice on a plate and a wooden spatula holding up a slice of Baked Pork Chop Rice in its serving dish

    This Baked Pork Chop Rice is a Hong Kong restaurant classic! Fragrant egg fried rice, golden seared pork and a rich tomato sauce rest under gooey bubbling cheese for the most divine fusion experience. The sauce seeps into the rice as it bakes, making it incredibly delicious!

    A Hong Kong cafe classic

    If you’ve ever been lucky enough to travel to Hong Kong for a taste of authentic Cantonese food, you may have come across the incredibly notorious Baked Pork Chop Rice.

    This dish has a home in almost every Cha Chaan Teng (茶餐廳), also known as Hong Kong’s tea-serving cafes, and was born out of the marriage between the East and the West post WWII.

    Fusion can be found in every aspect of the dish, from the bed of classic Chinese egg fried rice to the gently simmered tomato sauce smothered under a stringy melted cheese blanket.

    And if that’s not enough, nestled between the glorious layers lies the true hidden gem: succulent pork chops seared until golden with juices sealed from a crispy egg flour coating.

    It really is comfort food at its absolute finest because you get everything a good, homey meal needs. Just check out at how the grains fall WITH the oozing cheese and imagine that going straight into your mouth!

    Why this recipe works

    • Using tomato paste and ketchup adds a deeper flavor to the sauce.
    • Coating the meat in a light batter seals the moisture in to prevent it from getting dry.
    • Adding green and red peppers means extra taste and texture to our Baked Pork Chop Rice.

    What you’ll need

    For the marinade

    About the ingredients

    You can find Shaoxing wine in Chinese supermakets, otherwise skip it altogether or substitute it with dry sherry.

    Use a fork or chopsticks to mix the egg until the yolk and white has combined.

    For the sauce

    About the tomatoes

    If you like more texture in your sauce, go for the firmer tomatoes. Otherwise, softer and riper versions will have more flavor and work just as well.

    For the grains

    About the grains

    It’s best to use day old rice for the grains to be firmer and looser when cooked. If you’re preparing this meal in advance, have the rice cooked the day before and stored in the fridge.

    Otherwise, use less water to cook the grains and put it in the freezer for 1 hour or until the grains become drier. You will need to mix the grains every 15 minutes.

    How to make this recipe

    Use the back of a knife to hammer at the meat until the whole surface is covered with lines. This will help to tenderize it.

    Preheat the oven to 180°C (356°F), then marinate the pork in the salt, sugar, chicken bouillon powder, pepper, Shaoxing wine, sesame oil, light soy sauce and 2 tbsp egg mix for a minimum of 20 minutes.

    Dice the tomatoes into 2cm (0.8″) chunks or to your preference.

    Repeat the chopping with the capsicums.

    Add 4 tbsp oil to the wok on medium heat and cook the onions and garlic for 3 minutes or until aromatic.

    Add the capsicums and stir fry on high heat for 30 seconds.

    Pour in the tomatoes and stir in for 1 minute.

    Add the tomato paste, tomato sauce, sugar and salt, then mix well.

    Let the sauce simmer on medium heat for 5 minutes and slowly pour in the mixed starch slurry as you stir until it has reached your preferred consistency. Set aside while you cook the other ingredients.

    Coat the meat in the remaining egg mix along with the corn starch.

    Pour enough oil in a wok to cover the surface and fry the pork chops on medium heat for 2 minutes on both sides, or until golden brown. Plate on paper towels to absorb the excess oil as you work on the other parts of the dish.

    Add 3 tbsp oil into a wok on medium heat, then turn to high and pour in the rice. Stir for 2 minutes and loosen the grains using your cooking utensil.

    Beat the eggs and make a well in the center. Pour the mixture in and scramble it for 2 minutes or until mostly cooked.

    Mix the grains and eggs together and season with the salt and chicken bouillon powder.

    Tip: For an even seasoning distribution, combine the salt and chicken bouillon powder with 4 tbsp water and use your fingers to dip and flick the water onto the grains.

    Evenly spread the fried rice out in an oven-proof dish (ours was 30 x 20cm /12″ x 8″).

    Lay the pork on top of the rice.

    Pour the tomato sauce over the meat and spread across until it covers everything underneath.

    Top the dish with a layer of cheese.

    Bake the dish in the oven for 10 minutes or until the cheese is golden brown.

    Serve the Baked Pork Chop Rice immediately as is!

    FAQs

    Can I use canned tomatoes instead of fresh ones?

    Yes, you certainly can! I would suggest using the ones with whole tomatoes for a chunkier texture and adjusting the seasoning to your liking.

    Can I use other types of meat instead?

    Of course! Chicken breast and thighs work wonderfully in this recipe. You can even substitute it using thin steak cuts if that’s what you prefer.

    Is this dish freezable?

    You can definitely freeze it first to be enjoyed later, but keep the heat low in the oven when reheating to ensure that the center gets warmed thoroughly.

    Tips for the best results

    • Use gooey melting cheese like mozzarella or cheddar. Much like lasagne, you’ll have a gorgeously stringy topping to enjoy.
    • Cut the fried pork chops into segments before layering. While it might look nicer keeping each piece whole, cutting them into thick strips makes it much easier to cut and serve.
    • Marinate the meat overnight. As with every recipe that asks for marinating, you’ll get the deepest flavor when the protein is marinated for longer.

    Unmissable rice recipes!

    • Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯) – A simple and incredibly savory celebration dish that can be enjoyed any time of the year.
    • Rice Cooker Chicken and Mushroom Rice – Comfort food at its best! Juicy chicken, flavorful mushrooms and fragrant grains is what you’ll get with this recipe.
    • Vietnamese Sticky Rice (Xôi Mặn) – This is a super easy meal to make with all your favorite toppings. It even works as a great lunch box meal.
    • Fish Congee (魚片粥) – Silky, homey and unbelievably easy, there’s no reason not to love this classic.
    • Century Egg and Pork Congee (皮蛋瘦肉粥) – An iconic Cantonese congee, it makes the best of each ingredient for an extra hearty bowl!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    A slice of Baked Pork Chop Rice on a plate with a fork surrounded by tomatoes and the serving dish

    Hong Kong Style Baked Pork Chop Rice (焗豬扒飯)

    This Baked Pork Chop Rice is a Hong Kong classic! Egg rice, seared pork and rich tomato sauce under gooey cheese makes a divine fusion experience!
    4.95 from 17 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Marinating Time: 20 minutes
    Total Time: 1 hour 40 minutes
    Servings: 10
    Calories: 278kcal
    Author: Jeannette

    Ingredients

    For The Marinade

    • 5 pork chops
    • 1 1/2 tsp salt (or to taste)
    • 1 tsp sugar (or to taste)
    • 1 tsp chicken bouillon powder
    • 1 1/2 tsp pepper
    • 3 tsp Shaoxing rice wine (or dry sherry)
    • 1 tsp sesame oil
    • 1 tsp light soy sauce
    • 1 egg (2 tsp for the marinade and th rest for the batter)
    • 4 tbsp corn starch (for the batter)
    • cooking oil (for pan frying)

    For The Sauce

    • 5 tomatoes
    • 1 red capsicum
    • 1 green capsicum
    • 1 onion (sliced)
    • 4 cloves garlic (finely chopped)
    • 3 tbsp tomato paste
    • 3 tsp sugar (or to taste)
    • 1 1/2 tsp salt (or to taste)
    • 1 tbsp tomato sauce / ketchup
    • 2 tbsp starch slurry (2 tbsp water mixed with 1 tbsp corn starch)
    • 4 tbsp cooking oil

    For The Rice

    • 2 US cup rice
    • 3 eggs
    • 1 1/2 US cup mozzarella cheese (or cheddar)
    • 3 tbsp cooking oil

    Instructions

    • Use the back of a knife to hammer at the meat until the whole surface is covered with lines. This will help to tenderize it.
    • Preheat the oven to 180°C (356°F), then marinate the pork in the salt, sugar, chicken bouillon powder, pepper, Shaoxing wine, sesame oil, light soy sauce and 2 tbsp egg mix for a minimum of 20 minutes.
    • Dice the tomatoes into 2cm (0.8") chunks or to your preference.
    • Repeat the chopping with the capsicums.
    • Add 4 tbsp oil to the wok on medium heat and cook the onions and garlic for 3 minutes or until aromatic.
    • Add the capsicums and stir fry on high heat for 30 seconds.
    • Pour in the tomatoes and stir in for 1 minute.
    • Add the tomato paste, tomato sauce, sugar and salt, then mix well.
    • Let the sauce simmer on medium heat for 5 minutes and slowly pour in the mixed starch slurry as you stir until it has reached your preferred consistency. Set aside while you cook the other ingredients.
    • Coat the meat in the remaining egg mix along with the corn starch.
    • Pour enough oil in a wok to cover the surface and fry the pork chops on medium heat for 2 minutes on both sides, or until golden brown. Plate on paper towels to absorb the excess oil as you work on the other parts of the dish.
    • Add 3 tbsp oil into a wok on medium heat, then turn to high and pour in the rice. Stir for 2 minutes and loosen the grains using your cooking utensil.
    • Beat the eggs and make a well in the center. Pour the mixture in and scramble it for 2 minutes or until mostly cooked.
    • Mix the grains and eggs together and season with the salt and chicken bouillon powder.
      Tip: For an even seasoning distribution, combine the salt and chicken bouillon powder with 4 tbsp water and use your fingers to dip and flick the water onto the grains.
    • Evenly spread the fried rice out in an oven-proof dish (ours was 30 x 20cm /12" x 8").
    • Lay the pork on top of the rice.
    • Pour the tomato sauce over the meat and spread across until it covers everything underneath.
    • Top the dish with a layer of cheese.
    • Bake the dish in the oven for 10 minutes or until the cheese is golden brown.
    • Serve the Baked Pork Chop Rice immediately as is!

    Notes

    • Use gooey melting cheese like mozzarella or cheddar. Much like lasagne, you'll have a gorgeously stringy topping to enjoy.
    • Cut the fried pork chops into segments before layering. While it might look nicer keeping each piece whole, cutting them into thick strips makes it much easier to serve.
    • Marinate the meat overnight. As with every recipe that asks for marinating, you'll get the deepest flavor when the protein is marinated for longer.
    • You can find Shaoxing wine in Chinese supermakets, otherwise skip it altogether or substitute it with dry sherry.
    • If you like more texture in your sauce, go for the firmer tomatoes. Otherwise, softer and riper versions will have more flavor and work just as well.
    • It's best to use day old rice for the grains to be firmer and looser when cooked. If you're preparing this meal in advance, have the rice cooked the day before and stored in the fridge.
    • If you don't have day old rice, cook a new batch using less water and put it in the freezer for 1 hour or until the grains become drier. You will need to mix the grains every 15 minutes.

    Nutrition

    Calories: 278kcal | Carbohydrates: 13g | Protein: 18g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 111mg | Sodium: 894mg | Potassium: 560mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1105IU | Vitamin C: 35mg | Calcium: 31mg | Iron: 1mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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    « Braised Chicken with Mushrooms, Black Fungus and Lily Flowers (金針雞)
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    Reader Interactions

    Comments

    1. Beth says

      September 23, 2020 at 8:18 am

      5 stars
      Yummy! This looks so delicious and tasty! I can’t wait to make this!

      Reply
      • Jeannette says

        September 23, 2020 at 8:34 pm

        I hope you enjoy it, Beth!

        Reply
    2. Patty at Spoonabilities says

      September 23, 2020 at 9:11 am

      5 stars
      What a yummy delicious recipe for pork! I’ve been looking for something different and this is IT! Absolutely scrumptious!

      Reply
      • Jeannette says

        September 23, 2020 at 8:35 pm

        Thanks, Patty!

        Reply
    3. Denay DeGuzman says

      September 23, 2020 at 10:41 am

      5 stars
      I’m so excited to make this recipe again! It’s so savory and delicious!

      Reply
      • Jeannette says

        September 23, 2020 at 8:35 pm

        That’s wonderful to hear, Denay!

        Reply
    4. Angela says

      September 23, 2020 at 10:51 am

      5 stars
      Wow, what a delicious looking recipe! This has all of the flavors I love and I know my family is going to go crazy for it. YUM!

      Reply
      • Jeannette says

        September 23, 2020 at 8:35 pm

        I hope your family likes it, Angela!

        Reply
    5. Amanda says

      September 23, 2020 at 11:00 am

      5 stars
      This has to be the best way to cook pork chops! The cheesy topping added the perfect decadent touch, and the tomato sauce really gave it the perfect cozy feel for the fall.

      Reply
      • Jeannette says

        September 23, 2020 at 8:36 pm

        Thanks, Amanda! I definitely agree that it’s perfect for fall!

        Reply
    6. Anita says

      September 24, 2020 at 6:36 am

      5 stars
      It’s been ages since I had this. Gotta make this ASAP for sure. And it’s just perfect for the cooler weather we are having right now. 🙂

      Reply
      • Jeannette says

        September 24, 2020 at 7:41 pm

        Yes, perfect to warm everyone up! 😀

        Reply
    7. Anne-Marie says

      February 06, 2022 at 8:27 pm

      5 stars
      This was simply delicious and I’d enjoy eating it during all four seasons! :). A great combination of flavors and textures. It’s always great to make recipes where the ingredient measurements have been tested and are accurate. Thank you.

      Reply
      • Jeannette says

        February 08, 2022 at 6:50 pm

        Hi, Anne-Marie! I’m so glad you liked it! You’re most welcome 😀

        Reply
    8. BriX says

      March 16, 2022 at 9:26 am

      4 stars
      I am making this now. The recipe sounds great. I, unfortunately, skipped the part that said to use cooked rice and poured dry rice in :,(. So now I’m trying to cook the rice the salvage the dish. The pork and sauce smell really good though.

      Reply
      • Jeannette says

        March 17, 2022 at 9:34 pm

        Hi! I hope you were able to salvage it with the dried rice! The pork and the sauce will definitely work even without the rice 😀

        Reply
    9. Joanne Zaragoza says

      January 26, 2023 at 1:07 pm

      5 stars
      Made this HK favourite childhood dish of mine for this lunch today and it was delicious 😋 need a bit time and effort but it’s all worth it! Thank you for sharing your recipe 😊

      Reply
      • Jeannette says

        January 27, 2023 at 12:37 pm

        Hi, Joanne! I’m so glad it reconnected you with your childhood favorite! It’s such a comforting dish and it’s great to hear it worked out well for you 😀 You’re most welcome!

        Reply

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