Sunday 16 February 2014

Praise To God

 Lena of  Frozen Wings cooked and posted this dish to Asian Food Fest (Hong Kong and Macau) and Amy of  Amy's Baking Diary also cooked this for her children.

In her post, Amy said that it is a dish good for working mother like her. She can prepare this dish in advance for her boys' lunch and put them in the fridge. When they are back from school, they just need to add in the pork cutlets, ,ketchup sauce, cheese topping and leave the dish in the oven to bake. When they have bathed and changed, they can have their lunch. How wonderful!

This is great for me too! I like a one dish meal which I can prepare in advance. This is also good for a house pot luck party.

焗豬扒飯 Hong Kong Style Baked Pork Chop Rice
Adapted from herfrozenwings


3 bowls of cooked rice
2 pieces of pork chop,pork cutlet (I used 8 small pieces of pork loin)
1 tomato, cut into wedges
1 medium sized onion, cut into wedges
2 eggs, lightly beaten (3 eggs)
3 tbsp plain flour ,heaped
1 cup of shredded mozzarella cheese
salt and pepper for seasoning the meat
oil for frying

1/2 cup ketchup
1/2 of anchovies stock (or chicken stock) (used 1 tsp chicken seasoning + 1/2 cup water)
1 tbsp sugar, or to taste
1 tbsp soy sauce, or to taste
1 tbsp Worcestershire sauce


  • In a medium bowl, combine all ingredients for the sauce and set aside.
  • Pat dry the pork chops and season with salt and pepper, leave for 30 mins.
  • In a large pan, heat up 1 tbsp of oil and pour in 1/2 of the beaten egg.
  • Scramble the eggs until almost cook through, add the rice and stir fry with a spatula. Add in 2 tbsps of beaten egg into the rice, season with some salt. Transfer the rice into a baking dish.
  • In 2 plates, place flour and the balance of the beaten eggs separately. Pour enough oil into a lage frying pan. Dip the pork chop into the beaten egg and then into the flour and fry the pork chop till they are cook through. Drain with paper towels. Cut them into strips and place them onto the baking dish on top of the fried rice.
  • Lastly, heat up some oil in the pan and cook the onions till they are slightly softened. Add the tomatoes and, stir and cook till they are softened. Pour in the sauce and let cook for about 2 minutes. Taste and see if more sugar and soy sauce are needed.

  • Remove from heat and pour the sauce over the pork chop and fried rice. Scatter with shredded cheese and bake in a preheated oven at 220C for about 15 mins or until cheese is golden brown.

Note: The next time I cook this dish, I will add more sauce and cheese.

Susan Boyle
Listen to Susan Boyle's version of Leonard Cohen's classic "Hallelujah"


  1. Yep, I agreed this is a very fuss free dish that can be prepared ahead…looks delicious too!

    1. Hi Jeannie, thanks for reading. Love all your beautiful cakes:)

  2. Is indeed very wonderful...n no ingredients i dunno yay (:

  3. Lian what do u do with all those yummy food/cakes after cooking them? If u eat them each time u cooked them then I can imagine how u look

    1. I share around and yes, I am still recognizable by people who have not seen me for more than 20 years. As for the uniform....*sigh*

    2. In other words I can still recognise u...hehe

  4. Yes Lian. This is a wonderful dish and I'm glad you had cooked it :D


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