Hong Kong Cha Chaan Teng Style Cheesy Baked Pork Chop Rice with Hainanese Style Tomato and Mushroom Sauce (Air Fryer) | BIG Bites MY
Baked Pork Chop Rice is a popular rice casserole dish at many Cha Chaan Tengs and cafes in Hong Kong. It is an egg fried rice with a piece of pork chop, topped with tomato sauce under a blanket of melting, gooey cheese.
This is my Malaysian version, inspired by the Hong Kong Baked Pork Chop Rice, with a Hainanese style tomato sauce.
Prep and cooking time is under 60 minutes. SO EASY LAH!
The recipe shown here feeds two; just double up accordingly if you are cooking for more.
Watch video for step-by-step method of preparation
Prep time: 20 minutes
Cooking time: 30 minutes
Serving: 2 (increase portions accordingly if you are cooking for more)
Ingredients:
- Pork Chop & Marinade
- 100g pork loin slice (boneless pork chop)
- 1/8 teaspoon white pepper
- 1 teaspoon (5ml) water
- 1/4 teaspoon oyster sauce
- 1/4 teaspoon soy sauce
- 1/8 teaspoon mustard
- Rice
- 200g white rice
- 1/8 teaspoon white pepper
- 1 teaspoon minced garlic
- 1 tablespoon groundnut oil
- 1 egg
- Hainanese Style Tomato Sauce
- 3 button mushrooms
- 1 teaspoon sugar
- 3 tablespoons tomato ketchup
- 1 teaspoon groundnut oil
- 1/2 onion (small-sized)
- 5 cherry tomatoes
- 5 pieces canned pineapple cubes
- 3 tablespoons canned pineapple syrup
- 120g shredded Mozzarella cheese (60g per serving)
- 4 tablespoon breadcrumbs
- 1 teaspoon corn flour
- Enough oil for deep frying
Method:
- Pork Chop:
- Prepping and marinating:
- Cover the pork loin with a piece of cling film and bash it with a meat mallet to tenderize the meat. A thinner piece of pork loin will also cook faster.
- To make the marinade, combine soy sauce, oyster sauce, mustard, white pepper and water
- Taste and flavor to your liking
- Coat both sides of the pork loin with the marinade. Cover and let it marinate overnight in the fridge.
- Cooking:
- Pour breadcrumbs onto a plate. Add corn flour and stir to combine.
- Coat the marinated pork chop with 1 tablespoon (15ml) of beaten egg
- Coat the egg-covered pork chop with the breadcrumb mix
- Heat oil over MEDIUM LOW heat (about 1-2 minutes until the oil begins to shimmer)
- Gently lower the crumbed pork chop into the hot oil. Flip occasionally.
- Deep-fry until the crust turns golden brown. Remove, drain the excess oil, and set aside for later.
- Egg Fried Rice:
- Beat egg. Remove 1 tablespoon (15ml) of beaten egg and set aside to coat the pork chop.
- Coat white rice with the remaining egg
- Heat up 1 tablespoon of groundnut oil over MEDIUM LOW heat. Add minced garlic and sauté until aromatic.
- Add white pepper and the egg-coated rice. Stir-fry until the rice is lightly toasted and aromatic.
- Remove the egg fried rice and set aside for later
- Hainanese Style Tomato Sauce:
- Prepping the ingredients:
- Slice button mushrooms
- Cut the canned pineapple cubes into smaller cubes
- Cut cherry tomatoes into halves
- Peel onion. Cut 1/2 of the onion into wedges and separate the layers.
- Heat up 1 teaspoon of groundnut oil over MEDIUM LOW heat. Add some sliced onions and sauté until aromatic.
- Add cherry tomatoes and stir-fry until slightly softened
- Add button mushrooms and stir to combine
- Add tomato ketchup and stir to combine
- Add sugar and stir to combine
- Add the canned pineapple syrup. Stir to combine.
- Taste and flavor to your liking
- Add in the remaining onion slices
- Add in the canned pineapple cubes. Stir to combine and the sauce is ready.
- Assembly / Plating the Cheese Baked Rice:
- Cut up pork chop into bite-sized pieces
- To assemble, scoop the egg fried rice into a baking dish
- Place the pork chop slices on top of the egg fried rice
- Pour half of the tomato sauce mixture over the pork chop and rice
- Sprinkle 1 serving (60g) of grated cheese over the top of the sauce
- Place the pork chop rice into the air fryer to melt the cheese until the cheese is gooey and golden brown - to your preference.
- 190°C for 5-10 minutes
- Serve immediately when it is still hot
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