Baked Pork Chop Rice (Hong Kong Cha Chaan Teng Style)
Local name: 焗豬扒飯
In short: Egg fried rice topped with crisp pan-fried pork chops, sweet tomato sauce and melted cheese, baked until bubbling, a Hong Kong cafe favorite. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 40 min
- Resting
- 20 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 770 kcal
Baked pork chop rice is a signature of Hong Kong's cha chaan teng, the local tea cafes. Egg fried rice sits at the bottom of the dish, topped with a thin, crisp pork chop, a sweet and tangy tomato sauce and a blanket of melted cheese. It is baked until bubbling and brought to the table hot. The flavor is rich, a little sweet and deeply nostalgic for many Hong Kong diners.
Instructions
- Season the chops with the soy sauce, sugar, pepper and 1 tsp cornstarch and marinate for 20 minutes. Dredge in the 2 tbsp of cornstarch, shaking off the excess.
- For the sauce, fry the onion in the oil for 5 minutes. Add the tomatoes, ketchup, tomato paste, sugar, Worcestershire sauce and stock and simmer for 10 minutes. Stir in the cornstarch mixture and cook 1 minute, until glossy, then season to taste.
- Heat the oil for the rice in a wok, scramble the eggs for 20 seconds, then add the rice and salt. Toss for 3 minutes until hot and loose. Stir in the spring onions.
- Spread the rice in a 28 by 20 cm (11 by 8 in) baking dish, or divide among 4 individual dishes.
- Heat the oil for frying in a pan over medium-high heat. Fry the chops for 3 minutes per side, until golden and cooked through at 63°C (145°F). Rest for 3 minutes.
- Heat the oven to 220°C (425°F). Lay the chops over the rice, pour the sauce over and sprinkle with the cheese.
- Bake for 10 to 12 minutes, until the cheese is melted, golden and bubbling. Serve hot.
Tips
- Pound the chops thin so they cook quickly and stay tender. Dredging in cornstarch gives a light crust that holds up under the sauce.
- Use day-old rice for the base, since freshly cooked rice turns mushy. Chicken or fish fillets work in place of pork.
Questions and answers
Can I prepare baked pork chop rice ahead of time?
Assemble everything up to the baking stage a day ahead and keep it covered in the fridge. Bake for 20 minutes at 200°C (400°F) until hot and bubbling.
Why is it served with a sweet tomato sauce?
The sauce reflects the Western-style cooking of Hong Kong tea cafes. It is sweet, tangy and light, which balances the rich cheese and fried pork.
What cheese is best?
Mozzarella melts well and is mild. A mix of mozzarella and mild cheddar gives more flavor and a golden top.
How long does it take to make Baked Pork Chop Rice (Hong Kong Cha Chaan Teng Style)?
About 1 h 10 min in total: 30 min of preparation and 40 min of cooking.
How many calories are in Baked Pork Chop Rice (Hong Kong Cha Chaan Teng Style)?
About 770 kcal per serving, with 49 g of protein, 64 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 770 kcal |
|---|---|
| Protein | 49 g |
| Carbohydrates | 64 g |
| Fat | 33 g |
| Fiber | 4 g |
| Sugar | 12 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
