Hello everybody, it is Drew, welcome to my recipe site. 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 food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Hong Kong baked pork chop rice 港式焗豬扒飯 is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Hong Kong baked pork chop rice 港式焗豬扒飯 is something which I’ve loved my whole life. They’re nice and they look fantastic.
Baked Pork Chop Rice is a popula dish in Hong Kong. Some of the restaurants or cha chan teng (Hong Kong's local cafes) serve the pork chop in tonkatsu style. Seafood Baked Rice - Canto-Western Chachaanteng Cheesy Baked Fried Rice (白汁芝士海鲜焗饭).
To begin with this recipe, we must prepare a few ingredients. 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 cook it.
The ingredients needed to make Hong Kong baked pork chop rice 港式焗豬扒飯:
- Make ready 3 pcs pork chop
- Make ready pepper
- Get salt
- Take corn starch cover pork / then eggs
- Take 4 eggs
- Take 2 cups cooked rice
- Take 1/2 onions
- Make ready 3 shallots
- Prepare 2 spoons chopped garlic
- Make ready 4 spoons ketchup
- Get 2 spoons soya sauce
- Prepare 1 spoon sugar
- Take 2 tsp maggie sauce
- Make ready chicken stock
- Prepare 1 tomatoes + cherry tomatoes
- Prepare flour/corn starch water at the end
- Make ready mozzarella cheese
They are so delicious and can't resist it! But it become so expensive these days and not as.. Baked Pork Chop Rice, or 焗豬扒飯. This is a local Hong Kong classic, an absolute standard at all the cha chaan teng, or 茶餐廳, in Hong Kong.
Steps to make Hong Kong baked pork chop rice 港式焗豬扒飯:
- Ingredients - i like to soak my pork in water for 30 mins or so since sometimes the pork has those strong smell
- Marinate pork with salt and pepper and beaten eggs for 30mins then pat with little cornstarch before frying.
- 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
- 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.
- 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.
- 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.
- 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.
- Done!
A cha chaan teng has to have a decent Chinese Baked Pork Chop dish to serve to the hungry masses if it wants to be taken seriously as an eatery! Add rice and salt and stir fry for a minute. Hong Kong Style Baked Tomato Pork Chop Rice. Whenever I'm in Hong Kong for a holiday, I love getting a meal in at a Cha Chan Teng, a cafe culture that is uniquely Hong Kong. One of my favourite cafe orders has to be a Hong Kong style baked tomato pork chop rice loaded with a.
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