Hong Kong baked pork chop rice 港式焗豬扒飯
Hong Kong baked pork chop rice 港式焗豬扒飯

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, hong kong baked pork chop rice 港式焗豬扒飯. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Hong Kong baked pork chop rice 港式焗豬扒飯 is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Hong Kong baked pork chop rice 港式焗豬扒飯 is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook hong kong baked pork chop rice 港式焗豬扒飯 using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Hong Kong baked pork chop rice 港式焗豬扒飯:
  1. Prepare 3 pcs pork chop
  2. Get pepper
  3. Prepare salt
  4. Take corn starch cover pork / then eggs
  5. Get 4 eggs
  6. Get 2 cups cooked rice
  7. Get 1/2 onions
  8. Make ready 3 shallots
  9. Prepare 2 spoons chopped garlic
  10. Get 4 spoons ketchup
  11. Make ready 2 spoons soya sauce
  12. Prepare 1 spoon sugar
  13. Make ready 2 tsp maggie sauce
  14. Take chicken stock
  15. Prepare 1 tomatoes + cherry tomatoes
  16. Take flour/corn starch water at the end
  17. Prepare mozzarella cheese
Instructions 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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