HK style Baked Porkchop rice recipe

Ingredients

For the fried rice

• 8 bowls of rice
• 1 egg
• 1/2 tsp salt
• 2 tbsp oil

For the pork chop

• 8 slices of pork chop
• 2 tsp salt
• 1/2 tsp sugar
• pepper
• 2 tsp Chinese wine
• 1 garlic, mashed
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup bread crumbs
• oil for deep frying

For the sauce

• 4 tomatoes
• 1 onion
• 1 clove garlic mashed
• 1 tsp salt
• 1 tsp sugar pepper
• 4 tbsp tomato ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp cornstarch
• 1/2 cup water
• 1 tbsp oil

Preparation

1. Beat the pork chop with a mallet or back of chopper to loosen.
2. Marinade the pork chops in with salt, sugar, pepper, wine and garlic for half an hour.
3. Dredge the pork chops a piece at a time, first in flour, then in the beaten egg and finally in the bread crumbs.
4. Heat oil for deep frying.
5. Deep fry the pork chops in medium high heat till slightly golden brown.and set aside.
6. Chop into biting pieces when cool enough to handle, taking care not to break off the breadcrumbs.

Set aside

1. Chop up the onions.
2. Chop the tomatoes into small pieces.
3. In a saucepan sauté the garlic and the onions in oil till transparent without browning.
4. Add the chopped tomatoes.
5. Sauté till the the tomatoes begin to soften.
6. Add tomato ketchup, salt, pepper, Worcestershire sauce.
7. Reduce heat and let braise for 15 minutes.
8. Thicken sauce with the cornstarch and water.

1. Heat oil in wok till smoking.
2. Add the eggs.
3. Add cooked rice and stir fry over high heat.
4. Add salt to taste.

1. Put the fried rice on a large oven proof dish.
2. Place the fried pork chop on top of the rice in a single layer.
3. Pour the sauce evenly over the pork chop.
4. Bake in the over for 5 minutes or till the sauce is slightly brown on top.