Hong Kong baked pork chop rice 港式焗豬扒飯

Name: How to cook Hong Kong baked pork chop rice 港式焗豬扒飯 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

LazyCook_HK

Hong Kong baked pork chop rice 港式焗豬扒飯

This is a very common dish in hk which most local tea house restaurants have this and it tasted Great! This style comes front a twist from the british culture we had during those 100 yrs 😁

Ingredient

Food ration :

4 servings

Cooking time :

30 mins

3 pcs

Cooking instructions

* Step 1

Ingredients - i like to soak my pork in water for 30 mins or so since sometimes the pork has those strong smell

* Step 2

Marinate pork with salt and pepper and beaten eggs for 30mins then pat with little cornstarch before frying.

* Step 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

* Step 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.

* Step 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.

* Step 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.