Hong Kong baked pork chop rice 港式焗豬扒飯.
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Ingredients requirements - Hong Kong baked pork chop rice 港式焗豬扒飯:
- Require 3 pcs pork chop.
- You need - pepper.
- Give of salt.
- Provide of corn starch cover pork / then eggs.
- Prepare 4 - eggs.
- Provide 2 cups cooked rice.
- Need 1/2 onions.
- You need 3 for shallots.
- Prepare 2 spoons chopped garlic.
- Need 4 spoons ketchup.
- Give 2 spoons soya sauce.
- Require 1 spoon sugar.
- Need 2 tsp maggie sauce.
- Give chicken stock.
- Need 1 - tomatoes + cherry tomatoes.
- Prepare flour/corn starch water at the end.
- Prepare - mozzarella cheese.
Hong Kong baked pork chop rice 港式焗豬扒飯 making:
- 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!.
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