香港 · Food · Hong Kong

[Recipe] Hong Kong Baked Pork Chop Rice

Pork Chop-4

Last week we invited a family of four to come over for dinner. They made us incredible Italian food before so we wanted to cook something “exotic” (Chinese) for them too.

The problem is, Felix and I had never invited American family for dinner before and we had no idea if they like Chinese food, or just how much we should cook. We brainstormed for a while, and we decided we would make Hong Kong Baked Pork Chop Rice! It’s a combination of western and Chinese cooking style/ ingredients – we think it should be the “safest dish” to serve!! (I still remember the first time I made this with Ariel when we were roommates – good memory.) But since we really didn’t know their eating portion, we just cooked the maximum cups of rice our rice cooker could cook – 10 cups… I had never cooked that much rice before. It was A LOT.

Pork Chop

But we ate some before too so we didn’t really use all for the pork chop rice. Anyway… Here’s the recipe!
Disclaimer: I didn’t really use measuring cups… I will try my best to write down how I cooked it.)

Also it turned out that I made way too much – enough for four adults and two children (6 years old), AND Felix and I had the leftover for dinner/ lunch for a whole week.

Pork Chop-2

Ingredients: (enough for 8-10 people – or more!)

7 pieces –    Pork Chop Loin (I used two packs of pork chop [without bones])
4  –  
Tomato (I used roman tomatoes as they were the cheapest)
1 can  –   
Pineapple (Keep the juice)
Half  –  
Red Bell Pepper
Half – Yellow Bell Pepper
1 – Onion
Several Broccoli  (we used the frozen ones… )
2 – Egg
8 Cups – Rice
3 slices – Cheese (Or you can use shredded cheese)

Sauce

Pineapple juice from the canned pineapple
6 Tbsp – Ketchup
6 Tbsp – Sugar
600 ml – Water
3 Tbsp – Mushroom powder/ Chicken Broth Powder
3 Tsp – Corn starch (mix it with water)

Marinade 

6 Tbsp- Soy sauce
4 Tbsp – Sugar
Black Pepper – (as much as you want)

Containers

3 Corning bakeware (2.5 Qt oval baker, 1.5 Qt oval baker ,15-oz. oval side dishes )
You can also use other bakeware with similar size! 

How I cooked it …

  1. Cook rice. Since we will be frying the rice later, it’s better to cook the rice the night before and keep it in the refrigerator.
  2. Marinate pork chop for at least 30 minutes.
  3. Pre-heat the oven to 400 F.
  4. Whisked the eggs. Heat 2 Tbsp of oil, and fry the rice with whisked eggs. You may want to divide the rice and fry it separately if you have a small wok.
  5. Put the rice into the containers that you will use to bake.
  6. Chop the bell peppers, onion and tomatoes into whatever size you like. Wash the broccoli. ( Felix cut them into squares. He was a big helper!)
  7. Pan fry the pork chops. Make sure they are cooked!! It took me almost 20 minutes.
  8. Cut the cooked pork chops into slices and put them onto the rice.
  9. Fry the bell peppers, onion, tomatoes and broccoli for 4 minutes. Put them onto the rice. I like to fry the onion first because this would give a delicious scent!
  10. Cook the sauce – Boil the pineapple juice, ketchup, water, mushroom powder and sugar together. Taste it, see if you like it. You can also add more water and everything to make more sauce.
  11. Pour the sauce onto the rice – be careful!! Take out some ingredients to another container if they are too full.  The more sauce the merrier!
  12. Pour some cheese onto the rice – as much as you want!
  13. Put the containers into the oven for 15 minutes.
  14. Watch the cheese – lower the temperature if they are burnt very quickly. (like in 3 minutes)
  15. Take the rice out when the cheese turned slightly burnt.
  16. Serve it and enjoy!!!!!!!!!!!!!

Pork Chop-3

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