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.

5 from 3 votes

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Chinese

Servings

Calories per serving 640 kcal

Ingredients

½ lb boneless pork shoulder steaks
1 cup shredded cheese cheddar & mozzarella blend
1 tablespoon vegetable oil or any neutral oil for frying pork

Pork Marinade

1 teaspoon regular soy sauce or light soy sauce
2 teaspoon cornstarch
½ teaspoon Shaoxing Cooking Wine or dry sherry
½ tablespoon vegetable oil or any neutral oil
¼ teaspoon baking soda
¼ teaspoon black pepper

Fried Rice

2 tablespoon vegetable oil or any neutral oil
4 large eggs beaten
4 cups cooked jasmine rice cold, day-old, broken up
1 cup frozen mixed vegetables (carrots, peas, corn, or green beans blend)
2.5 tablespoon regular soy sauce or light soy sauce
1 tbsp sesame oil toasted

Tomato Onion Sauce

1 small onion thinly sliced
29 fl oz crushed tomatoes canned
¼ cup ketchup
1 tablespoon oyster sauce
2 tablespoon white granulated sugar

Cornstarch Slurry

½ tablespoon cornstarch
¼ cup water cold

Instructions

Add the pork shoulder steaks and marinade ingredients to a large bowl and mix well. Marinate for 15-20 minutes.
In a small bowl, mix the cornstarch with cold water until completely dissolved. Set aside.
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.
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.
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.
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.
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.
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.
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.
Let the baked pork chop rice rest for 5 minutes before serving.

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