Hong Kong Style Baked Pork Chop and Rice

Hong Kong Style Baked Pork Chop 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 and this dish is one of the popular items 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.

Hong Kong Style Baked Pork Chop and Rice
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Pork Chop
  • 6 pcs pork shoulder chops, deboned
  • 1 tbsp Chinese wine
  • 1 whole garlic, minced
  • 2 tsp salt
  • freshly ground black pepper
  • 1 cup flour
  • 2 eggs, beaten
  • oil
Egg Fried Rice
  • 6 cups cooked rice
  • 2 eggs, beaten
  • ½ tsp salt
  • 2 tbsp oil
Tangy Tomato Sauce
  • 4 large tomatoes, sliced
  • 6 tbsp tomato ketchup
  • 1 tbsp Worcestershire sauce
  • ½ cup chicken stock
  • 4 cloves garlic, minced
  • 1 large onion, thinly sliced
  • 1 tbsp cornstarch
  • 1 tsp sugar
  • salt
  • freshly ground black pepper
Others
Instructions
Pork Chop
  1. Tenderize meat by pounding 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 and beaten eggs on another plate.
  3. Prepare a deep fryer and heat oil to 180C.
  4. Dip cutlet in egg and then in flour making sure it is coated well. Gently place each pork cutlet and cook until golden brown, once cooked transfer into a paper towel lined wire rack.
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.
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.
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.

 

 


Hong Kong Style Baked Pork Chop Rice Wide 2

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29 Responses

  1. Raymund, this looks like a marvellous meal packed full of flavour.
    🙂 Mandy

  2. Tita Beng says:

    I can try doing this but not for my own consumption. Looks good but because it’s a pork recipe, I don’t drool as much as do on the other recipes you have here. “Ayaw ko ng baboy!” he he..

  3. Mary says:

    This really does look delicious. I know my family would love it. I always enjoy my visits here. I always learn something and the food you share with us is wonderful. Have a great day. Blessings…Mary

  4. The browned top after baking is nice but will try with chicken than pork.

  5. My mouth is watering, WOW, this baked pork chops and rice really looks amazing. I’ve never had pork chops like this and I can’t wait to give it a try. Just wonderful.

  6. saminacooks says:

    The description alone is tantalizing. This looks so good!

  7. Meri says:

    I dare say this would be the boyfriends ideal meal, maybe. Worth a try to find out! THanks!

  8. peachkins says:

    this is mouthwatering!

  9. Wow, every single ingredient in here sounds so good! I will definitely have to try this some day. Thanks for sharing!!!

  10. Carolyn Chan says:

    I LOVE this dish ! It’s so delicious – thanks for the recipe !

  11. Oh god, your post just tugs at my heartstrings and makes me nostalgic for HK. I love Cafe de Coral; the food is so tasty, despite the fact it’s a ubiquitous chain restaurant. Love this.

  12. Raymond, this is on the menu a the cafe de coral in Mei Foo in Hong Kong this week. However your version looks 100 times better! Take care, BAM

  13. Ted says:

    Completely amazing Fusion Cuisine-awesome!

  14. Sharon says:

    I just made this and it’s SO delicious! I moved to Canada 2 years ago and was craving this dish from Cafe de Coral/Fariwood Thank you!!

  15. Lisa says:

    what ca I use instead of Chinese wine…since I have no idea what that is???

  16. Aline samson says:

    Really taste good. I always order this meal whenever i had my meal at fairwood.. I also cook at home u can add more tomatoes to the sauce and chess as well. Tnx for sharing..

  17. I tried it in CdC but I don’t remember if the meat was covered in any flour or breadcrumbs, neither the cheese – I will make two versions of it, one from your recipe one that suits my husband (no cheese etc.) and I will tel you later how did it end up! 🙂
    thanks for the recipe!

  18. Jessie Kwan says:

    I tried your recipe and the dish turned out amazing, even better than the hong kong cafe! 🙂 thank you for sharing!

  19. Wendy says:

    Hi Raymund,

    Is pork shoulder chops similar to pork steak? The recipe calls for 6 pieces, about how much is that in lb? 2 lbs?

    Thanks for your help!
    Cheers,
    Wendy

    • Raymund says:

      Im really not sure if its pork steak but its the top leg part of the in the shoulder area. Its red muscle meat not the white one. In lbs its roughly 2 lbs.

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