Hong Kong-Style Baked Pork Chop Rice

Tender pork chops are layered over egg fried rice with savory tomato sauce and melted cheese. This Hong Kong-style baked pork chop rice pan-fries the pork instead of deep-frying for an easier, less oily version.

Hong Kong-style baked pork chop rice is a classic dish served at cha chaan tengs, which are Hong Kong-style cafés known for Western comfort food with a Cantonese twist.

My husband and I often ate at Hong Kong cafés when we first started dating. I would order baked pork chop rice, while he would always get Macau-style baked Portuguese chicken rice, and this reminds me of those special moments!

When making it at home, I found that cold, day-old rice is key because the drier grains hold up better under the tomato sauce without becoming soggy. I also prefer marbled pork shoulder with a tenderizing marinade so the pork stays juicy through pan-frying and the final oven heat.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

• Boneless Pork Shoulder Steaks (aka Boneless Pork Blade Steak): I prefer this marbled cut because it stays juicy and tender through pan-frying and the final oven heat. Pork chops also work, but use boneless or remove the bone before marinating.
• Shredded Cheese: Use a cheddar and mozzarella blend for a flavorful, melty finish.
• Vegetable Oil: Use a neutral high-smoke-point oil. Canola or refined avocado oil also work.

Pork Marinade

• Regular Soy Sauce: Light soy sauce also works. For a less salty option, use low-sodium soy sauce.
• Cornstarch: Helps the marinade cling to the pork while keeping it tender. Potato starch also works.
• Vegetable Oil
• Shaoxing Wine: Dry sherry also works.
• Baking Soda: Tenderizes the pork so it stays tender through pan-frying and the final oven heat.
• Black Pepper

Fried Rice

• Cooked Jasmine Rice: Use cold, day-old rice because the drier grains separate more easily and hold up better under the tomato sauce. Long-grain white rice also works.
• Large Eggs
• Regular Soy Sauce
• Toasted Sesame Oil: This is more flavorful than untoasted sesame oil.
• Frozen Mixed Vegetables: Use a blend of frozen peas, diced carrots, corn niblets, and/or cut green beans.
• Vegetable Oil

Tomato Onion Sauce

• Onions: Use yellow or white onions and slice them evenly.
• Canned Crushed Tomatoes: I prefer using San Marzano crushed tomatoes because they're well-balanced in flavor, but you can use any brand you enjoy.
• Ketchup: I prefer using Heinz for its classic tangy taste. Avoid using ketchups with additional flavorings.
• Oyster Sauce: Substitute with vegetarian stir-fry sauce.
• White Granulated Sugar
• Cornstarch: Potato starch also works.
• Cold Water

Instructions

Below are step-by-step instructions on how to make Hong Kong-style baked pork chop rice:

1. Marinate the pork: Add the pork shoulder steaks and marinade ingredients to a large bowl and mix well. Marinate for 15-20 minutes.
2. Make the cornstarch slurry: In a small bowl, mix the cornstarch with cold water until completely dissolved. Set aside.
3. Cook the eggs: Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add the eggs and scramble for about 15 seconds, breaking them into bite-sized pieces. Push the eggs to one side of the pan.
4. Fry the rice: Add 1 tablespoon vegetable oil to the empty side of the pan, then add the cold jasmine rice. Break up any clumps and stir-fry with the eggs until the grains are separated.
5. Season the fried rice: Add the frozen mixed vegetables, soy sauce, and toasted sesame oil. Stir-fry until the vegetables are heated through and everything is evenly combined. Spread the fried rice evenly in a 9-inch square baking dish or a 9 x 13-inch baking dish.
6. Pan-fry the pork: If needed, wipe the pan clean of any residual fried rice. Heat 1 tablespoon vegetable oil over medium heat. Add the marinated pork in a single layer and pan-fry until lightly browned and the internal temperature reaches 145°F. Avoid overcooking since the pork will receive additional heat in the oven. Layer the pork over the fried rice.
7. Make the tomato onion sauce: Preheat the oven to 500°F. In the same pan, sauté the onions over medium heat until softened and lightly golden. Add the crushed tomatoes, ketchup, oyster sauce, and sugar and mix well.
8. Thicken the sauce: Stir the cornstarch slurry again, then pour it into the tomato sauce. Bring to a simmer and cook until thick enough to coat the back of a spoon. Pour the sauce evenly over the pork.
9. Add the cheese and bake: Sprinkle the shredded cheese evenly over the sauce. Bake at 500°F for about 10 minutes, or until the sauce is bubbling and the cheese is completely melted.
10. Rest and serve: Let the baked pork chop rice rest for 5 minutes before serving.