Thursday, April 14, 2011

Hong Kong Style Baked Pork Chops and Rice

My post of Baked Portuguese Chicken and Rice has become a popular post.  So I think you may like to read another popular dish from Hong Kong's cafe that also has the western influence, the Baked Pork Chops and Rice.  This dish takes me back to the memory of my senior high school day in Hong Kong.  We had extended lessons 2 or 3 days a week in the afternoon to prepare for the open senior test.  My lunch money was enough to order a set lunch that included soup of the day, a hot meal and a drink.  I loved the company having lunch with my friends.  We talked about the movies stars, study, fashion, lots of giggles....and the Baked Pork Chops and Rice was my favourite dish.  I like the crusty rice at the side and the combination of the egg, cheese mixed with the tomato sauce is so tasty.  I have added more vegetable into the dish and I find the closest taste that link to my memory is to use a tin of tomato soup for the sauce.            

Hong Kong Style Baked Pork Chops and Rice
(serve 4-6)

6 pieces of pork loin chops
6 cups cooked rice
1/2 cup diced carrot
1/4 cup baby peas
1/4 cup corn kernels
1/2 large onion, finely chopped
2 eggs, beaten
1 cup plain flour mixed with 1 cup water for batter
salt and pepper

For the sauce:
1 teaspoon garlic mince
1 small carrot, sliced
1/2 cup onion, cut into 1cm x 1cm cube
1/2 cup green capsicum, cut into 1cm x 1cm cube
1 tin of 415g tomato soup
shredded cheese


  1. Marinate pork chops with salt and pepper for 30 minutes.
  2. Heat oil in a wok or a large pan, add beaten eggs, diced carrot, onion, and corn.  Stir for half a minute, then add the cooked rice and keep stirring until it is well mix.  Season with salt, pepper and sugar.  Place the cooked rice into a casserole dish.
  3. Dip the pork chops into the batter and fry into hot pan with sufficient oil. Cook until both sides are browning but not fully cook.  Lay the chops on top of the fried rice.
  4. Heat a little oil in pan, add garlic, onion, carrot and capsicum and stir for a minute.  Then add a tin of tomato soup and turn the heat down.  Let it simmers for a few minutes.  Pour the sauce over the rice and sprinkle some cheese over the top.
  5. Bake the pork chops and rice in a 230c preheated oven for 20 minutes or the cheese is getting brown.  Cover it with the lid, turn the oven down to 180c.  Bake for a further 30 minutes until the sauce is well absorbed into the rice and the vegetable is tender.   

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