#COOKING: HONG KONG PORK CHOP RICE RECIPE

Hong Kong Pork Chop Rice. This is a classic. Hong Kong Cuisine takes a lot of traditional Chinese influences and combines them with European ingredients and techniques. It smells like literal heaven when it is baking. It truly is a perfect, comforting dish for the Fall. Mom approves and she’s had many variations of this dish. I too have had many renditions of this, some amazing and some made clearly with a can of tomato soup as the sauce base. Nope. I’m happy with this super-tomatoey take which uses real cheddar versus processed cheese (I’ve really seen it all!). As a bit of a food snob, I totally get those who turn-up their nose at things like garlic powder and ketchup, but they are necessary notes in the dish and the end result wouldn’t be the same without it! I hope you love this little bit of my heritage.

Ingredients:

4 pork chops, deboned and halved
5 cups of cooked white rice
1 cup of chopped green beans, chopped
1/2 white onion, sliced thin
3 cloves garlic, minced
1 egg, beaten
1 large tomoato, chopped
1 can of tomato paste
3 tbsps ketchup
3 tbsps white wine
3 tbsps water
1 tbsp Worcestershire Sauce
1 tsp garlic powder
1 tsp onion powder
1 tbsp organic raw sugar
4 slices of Cheddar Cheese
Sea salt and pepper, to taste
Olive oil

Parsley

Instructions:

1. Prepare rice and allow to cool.
2. At room temperature, marinate pork chops in a drizzle of olive oil, salt, pepper, garlic and onion powders. Allow to stand 30 minutes.
3. Pre-heat oven at 350°F. 4. Heat oil in large skillet. Sautée onions, beans and garlic.
5. Once caramelized, set aside half of this mixture. Shift remaining vegetable mixture to side of skillet.
6. Add about 2 tbsps oil into skillet and fry egg till just done.
7. Add rice and toss in fried egg and vegetables till combined evenly. Season with salt.
8. Add about 1 tsbp of oil into baking dish and coat bottom.
9. Place rice into dish, levelling top.
10. Add 1 tbsp oil into skillet with reserved vegetables.
11. Add chopped tomato and allow to soften (about 3 minutes on medium heat).
12. Add-in ketchup, sugar, wine, Worcestershire, tomato paste and water stirring evenly. Cook for about 5 minutes, stirring occasionally. Season with a bit more salt and pepper.
13. In Air Fryer, cook pork chops for about 7-8 minutes at 350°F till just almost done. Remove from heat.
14. Layer pork chops onto rice in dish and pour tomato sauce over top.
15. Layer top with cheese slices on-top and sprinkle some parsley.
16. Bake for about 6 minutes and then set oven to broil for about 5 minutes till cheese is melted and browned.
17. Allow to stand 15-20 minutes before serving.

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Hong Kong Pork Chop Rice. This is a classic. Hong Kong Cuisine takes a lot of traditional Chinese influences and combines them with European ingredients and techniques. It smells like literal heaven when it is baking is a perfect, comforting dish for the Fall. Mom approves and she’s had many variations of this dish. I too have had many renditions of this, some amazing and some made clearly with a can of tomato soup as the sauce base. Nope. I’m happy with this super-tomatoey take which uses real cheddar versus processed cheese (I’ve really seen it all!). As a bit of a food snob, I totally get those who turn-up their nose at things like garlic powder and ketchup, but they are necessary notes in the dish and the end result wouldn’t be the same without it! I hope you love this little bit of my heritage. How: mrwillwong.com/hkporkchoprice #PorkChop #PorkChopRice #HongKong #HK #Cooking

A post shared by Mr. Will Wong 📸 (@mrwillwong) on Oct 13, 2020 at 3:42pm PDT

(Photo credit: Mr. Will Wong)