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Baked Hong Kong Classic Pork Chop Over Rice

  • Difficulty Level: 3
  • Serves Serves: 3
  • Preparation

    10mins

  • Cooking

    20mins

Less Than 30 mins Pork Rice or Noodle Dinner Lunch Fusion

What You Will Need

Ingredients

  • Pork chop 2 pcs (approx. 300g) (tenderised with a mallet or with the back of a knife)
  • Tomatoes 80 g (diced)
  • White onion 40 g (diced)
  • White rice 400 g (cooked to be dry in texture)
  • Cheese 50 g
  • Egg 1 pc

Marinade

  • Lee Kum Kee Premium Oyster Sauce 1½ tbsp
  • Corn starch 1 tsp
  • Water 2 tsp

Seasoning

  • Lee Kum Kee Tomato Ketchup 3 tbsp

Made with
Lee Kum Kee products

Premium Oyster Sauce 510g

Oyster Sauce

Premium Oyster Sauce
Tomato Ketchup 340g

Basic Cooking Sauce

Tomato Ketchup

How to make it

  1. Marinate pork chops for 10 minutes, fry them to nearly well-done and cut into pieces for future use. Lightly toss tomato and white onion in the frying pan, add in seasoning.
  2. Stir fry the rice with egg, place it on the plate with pork chops laid on the top, and pour over tomatoes and onions.
  3. Put the cheese on top, then put it in the oven and remove it in golden brown. (Ref: 220 degree oven, 15 about 15 to 20 minutes).
  4. Tips: To cut down on cooking time, prepare excess portion of cooked rice in the previous meal to keep in the fridge, and use that for this dish on cooking after work.
  5. Dietician’s Advice: Tomatoes are packed with goodness and flavour. For added texture and character, why not double the amount of them for some homemade tomato purée to add colour and zest!

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