Steps to Prepare Homemade Hong Kong baked pork chop rice 港式焗豬扒飯

Hey everyone, it's Jim, welcome to my recipe page. Today, we're going to make a distinctive dish, Recipe of Perfect Hong Kong baked pork chop rice 港式焗豬扒飯. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Hong Kong baked pork chop rice 港式焗豬扒飯, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hong Kong baked pork chop rice 港式焗豬扒飯 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hong Kong baked pork chop rice 港式焗豬扒飯 is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hong Kong baked pork chop rice 港式焗豬扒飯 estimated approx 30 mins.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Hong Kong baked pork chop rice 港式焗豬扒飯 using 17 ingredients and 8 steps. Here is how you cook that.

This is a very common dish in hk which most local tea house restaurants have this and it tasted Great! This style comes front a twist from the british culture we had during those 100 yrs 😁

Ingredients and spices that need to be Make ready to make Hong Kong baked pork chop rice 港式焗豬扒飯:

1. 3 pcs pork chop
2. pepper
3. salt
4. corn starch cover pork / then eggs
5. 4 eggs
6. 2 cups cooked rice
7. 1/2 onions
8. 3 shallots
9. 2 spoons chopped garlic
10. 4 spoons ketchup
11. 2 spoons soya sauce
12. 1 spoon sugar
13. 2 tsp maggie sauce
14. chicken stock
15. 1 tomatoes + cherry tomatoes
16. flour/corn starch water at the end
17. mozzarella cheese

Steps to make to make Hong Kong baked pork chop rice 港式焗豬扒飯

1. Ingredients - i like to soak my pork in water for 30 mins or so since sometimes the pork has those strong smell
2. Marinate pork with salt and pepper and beaten eggs for 30mins then pat with little cornstarch before frying.
3. Little oil, high mid heat - throw in the rice and 3 beaten eggs, then add 1 tsp of salt and stir fry until mix well. Placed rice in container
4. Shallow oil Mid Heat, place pork chop in. Flip when its golden brown, then flip again after 2 mins. Flip once every 1-2 mins to avoid burning pork chop. Do this for around 8 mins until porkchop cooked. Drain oil then place porkchop onto the rice.
5. Little oil caramelize the shallots and onions until brown then add in 2 spoons of garlic with a little oil. Stir for a min or two then put in 4 big spoon of ketchup, 2 spoon of light soya sauce. Stir. Then place 400ml chicken stock and a spoonful of sugar and 2tsp of maggie sauce. Mix and taste. Should be abit salty and little sweet. Adjust more seasonings if needed.
6. Wait until its boiling add in the tomatoes and simmer it for 3 mins. Then add in cornstarch water or flour to thicken the sauce. Taste again if ok switch heat off.
7. Pour Sauce on top of porkchop. Then add the cheese. Place in Oven 200°C for 15 - 20 mins until the cheese melts with a slightly brown colour.
8. Done!

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