Sunday, 6 October 2013

Hong Kong Style Baked Pork Chops with Rice (港式焗豬扒飯)

This is my take on this Hong Kong diner-style recipe, and it went down quite well tonight. The children usually have minced or finely sliced, stir-fried meat, and are not used to eating chops/steaks, so they took a bit of persuading. I used two large pork chops, which was enough to feed two adults and 3 small children. I also used fresh tomatoes in the recipe, but a tin of chopped tomatoes would be just fine as a subsitute.

 

Ingredients


Marinade
  • 1 clove of garlic, peeled and crushed
  • 3 good shakes of light soy sauce
  • 1/2 tsp sugar
  • 1/4 tsp ground white pepper
  • 1 tsp sunflower oil
Tomato Sauce
  • 4-5 large, ripe tomatoes
  • 1 clove of garlic, crushed
  • 1 tbsp worcester sauce
  • (Optional) 1 tsp Knorr chicken powder
  • Approx. 100ml tomato ketchup
Other ingredients
  • 1/2 a romano pepper, or a standard red pepper, finely diced
  • 1-2 handfuls of frozen petits pois
  • 1/2 a large carrot, peeled and finely diced
  • 2cm cube of ginger, peeled and finely grated
  • Approx. 3 bowls of cooked rice, which has been refrigerated overnight or for half a day
  • 2 eggs, beaten
  • 2 large, thick pork chops
  • 150ml chicken stock
  • Ground white pepper
  • A couple of handfuls of cheddar or mozarella cheese
  • Sunflower oil for frying
Serves 2-3

 


Instructions

  • Combine the marinade ingredients and pour over the pork chops into a shallow dish. Cover and marinade the pork chops for at least 30 minutes
  • Make the tomato sauce. Skin the tomatoes by scoring a cross in the bottom of each tomato, then pouring boiling water over until fully submerged. Leave for 10-15 minutes, then pour away the water. Peel the skins off the tomatoes, then chop roughly and put aside
  • Heat 1 tbsp sunflower oil in a heavy based saucepan to moderate heat, then add the crushed garlic and let bubble gently for a minute or so, to flavour the oil. Do not let the garlic catch and burn
  • Add the tomatoes, the chicken powder, worcester sauce and tomato ketchup, and stir well to combine. Bring to the boil, then reduce the heat, cover and simmer for 30 minutes. Break up the sauce with a fork or potato masher

  • Pre-heat the oven to 185 degrees fan
  • Heat 1 tbsp oil in a wok or large frying pan to high, then add the diced carrots. Stir-fry quickly for 30 seconds, then add the romano pepper and the grated ginger, and stir-fry quickly for another 30 seconds.
  • Add the rice and stir-fry quickly for 2-3 minutes, until the rice is completely coated in the oil and the ingredients are well combined
  • Add a handful or two of frozen petits pois, and stir-fry for 1-2 minutes. Add a dash of light soy sauce and mix well
  • Push all of the rice to one side of the wok, then tip the wok so that there is an empty space at the bottom. Add the beaten egg and chop and scramble it quickly with a spatula, until it is cooked. Combine the egg and fried rice
  • Pour the rice mixture into a baking dish, and pour over 150ml of hot chicken stock

Fried Rice
  • Heat 1 tbsp of sunflower oil in a large frying pan until it is very hot. Shake any excess marinade from the pork chops, and place in the frying pan. Brown on 1 side of a minute or so, then flip over and brown on the other side
  • Place the pork chops onto the rice

  • Pour the tomato sauce over the pork and rice, and sprinkle the grated cheese on top
  • Bake in the oven for 25 minutes, until the cheese is melted and browned, and the tomato sauce is bubbling
  • Remove from the oven. Place the pork chops onto a chopping board, and cut into pieces, if serving more than 2 people. Stir the rice, and serve with the pork in warmed dishes
I might use more cheese next time...
 
 
Hong Kong Style Baked Pork Chops with Rice (港式焗豬扒飯)

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