Thursday, 11 October 2012

baked tomato pork chop rice

If you're looking for a recipe which doesn't require you to be 100% precise about following it to the letter, this might very well be the one for you. And to top things off, it's a near perfect rendition of Baked Pork Chop Rice you'd find out at your regular Chinese restaurant; homestyle.

Tenderise 5 pieces pork medallions (or pork chops to be a bit more authentic) and chop into slices, mix with marinade (equal parts sugar, oil, dark soy sauce, corn flour, sesame oil and chinese rice wine; approximately 1 tablespoon each). Set aside for 30 minutes. In a jug, mix together 2 eggs, salt and a tsp of oil. Heat 1 tsp of oil and stir fry 2 cups of day-old rice. Pour in the egg mixture and mix well. Keep stir-frying until dry and then pour into a baking dish.

Heat 1 tsp of oil, stir fry 4 chopped tomatoes and add 5 tbsp ketchup, 1 tbsp white vinegar, 1 tbsp sugar, 1/2 cup water. When the sauce is boiled, add 1 tbsp corn flour to thicken the sauce. Pour on top of the fried rice. 

Stir fry 1 chopped onion, fry pork medallions with medium heat until half cooked. Place on top of the fried rice. Bake at 200 degrees for 10-15 minutes.

The only thing I'd say is missing is the thick gluggy sauce you usually get if you have this at a Chinese restaurant. I actually don't mind this homestyle version!

Cutting up the pork medallions into slices helps speed up the cooking process. We cooked this on a weeknight and with weeknight cooking, speed is definitely the key. Three words for this recipe - yum, yum, yum!

1 comment:

mashi said...

OMG yum! This is my fav dish at HK cafes. I'm going to give this a shot once I'm done with exams :)