Hong Kong Style Baked Pork Chop and Rice

Hong Kong Style Baked Pork Chop and Rice

If you had travelled to Hong Kong and dined in at Cafe De Coral or Fairwood then most probably you know this dish. This popular Hong Kong dish is not just popular in Hong Kong but even with other Cantonese style restaurants all over the world. One example is a restaurant in Malaysia where I usually go to it is called Wong Kok Char Chan Teng Restaurant located in SS2 Petaling Jaya, this dish is a popular item in their menu.

Baked Pork Chop Rice for those who haven?t tried it yet is made out of a tender juicy fried pork chop (tonkatsu style) placed on a bed of egg fried rice then topped with rich tangy tomato sauce and cheese it is then baked until the cheese melts. A great all in one meal that everybody would love.

Ingredients (Pork Chop)

6 pcs pork shoulder chops, deboned

2 tsp Chinese wine

1 whole garlic, minced

2 tsp salt

freshly ground black pepper

1 cup flour

2 eggs, beaten

1 cup bread crumbs


Ingredients (Egg Fried Rice)

6 cups cooked rice

2 eggs, beaten

1/2 tsp salt

2 tbsp oil

Ingredients (Tangy Tomato Sauce)

4 large tomatoes, sliced

6 tbsp tomato ketchup

1 tbsp Worcestershire sauce

1/2 cup chicken stock

4 cloves garlic, minced

1 large onion, thinly sliced

1 tbsp cornstarch

1 tsp sugar


freshly ground black pepper

Ingredients (Others)

grated mozzarella cheese

grated cheddar cheese

Method (Pork Chop)

1. Tenderize meat by punding it with the back of a cleaver then marinate it in mixture of Chinese wine, garlic, salt, freshly ground black pepper for at least 15 minutes.

2. Place flour in a plate, bread crumbs on a separate plate and beaten eggs on another plate.

3. Prepare a deep fryer and heat oil to 180C.

4. Dredge each cutlet in flour, then in egg and finally in breadcrumbs. Gently place each pork cutlet and cook until golden brown, once cooked transfer into a paper towel lined wire rack. Rest for 5 minutes then cut into 1/4 inch thick strips.

Method (Egg Fried Rice)

1. Using a wok heat up oil until it nearly reaches its smoking point.

2. Add rice and salt and stir fry for a minute.

3. Make a well in the middle of the wok then pour in beaten eggs, once cooked mix in together with the rice.

4. Remove from heat then set aside.

Method (Tangy Tomato Sauce)

1. In a wok sauté the garlic and onions in oil, once onions turn transparent add the chopped tomatoes. Continue to sauté until tomatoes begin to soften.

2. In a mixing bowl mix together tomato ketchup, salt, pepper, Worcestershire sauce, chicken stock and cornstarch. Pour into the wok then simmer for 15 minutes.

Method (Baked Pork Chop and Rice)

1. Place fried rice in a large oven proof dish or casserole

2. Place fried pork chop on top of the rice.

3. Pour the sauce on top of the pork chop.

4. Add grated cheese on top of the sauce.

5. Bake in a 220C preheated oven for 15-20 minutes or until the cheese it completely melted.

Filed under: Chinese, Hong Kong Tagged: Baked, Cheese, Pork, Rice

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