A true Hong Kong dish, everyone loves deep fried delicious pork on a bed of rice smothered in a rich tomato sauce. We’re keeping things a bit lighter and healthier by omitting the wine and adding more veg. A child-approved family meal is now a familiar beloved meal with added health benefits and a new twist.
4 pork chops, cut into strips
1 teaspoon of sugar
1 teaspoon of soya sauce
1 teaspoon of sesame oil
1 teaspoon of cornflour
Salt and pepper
4 cups of cooked rice
Oil for cooking
2 tablespoons of soya sauce
3 eggs, beaten
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
3 green onions, thinly sliced
2 tins of tomatoes (+- 800g). Plum tomatoes work best, if possible
(You can substitute for 6 large, very ripe fresh tomatoes, chopped)
2 teaspoons of sugar
1 tablespoon of tomato paste
1 large onion, sliced
1 tablespoon of oyster sauce
1 tablespoon of minced garlic
1 tablespoon of cornflour
2 tablespoons of water
1 cup of grated cheddar
1 cup of grated mozzarella
Mix all the marinade ingredients together.
Put the pork chop slices into a bowl, and toss to coat. Leave to marinade for at least half an hour before cooking.
Heat oil in a large pan.
Stir fry the peppers and the green onions until softened.
Put the rice in the pan, and stir to separate the grains.
Add the beaten egg and soya sauce and stir to coat evenly.
Remove from heat, and put into large casserole dish.
Use a spatula to make sure the rice is covering the casserole dish in an even layer.
Wipe the pan, and heat some more oil.
Fry the pork slices until cooked through, 2-3 minutes per side.
Place the cooked pork on paper towels to drain the excess oil.
Mix the cornflour slurry and keep it handy.
Wipe the pan, and heat some oil to make the sauce.
Fry the onion and garlic until soft and golden.
Add the tinned (or fresh) tomatoes and stir.
Cook for 5 minutes to let the flavours deepen. (15 minutes if using fresh tomatoes)
Add the sugar, tomato paste and oyster sauce and mix well.
Let it cook on medium heat for 5 to 10 minutes.
Slowly add the slurry in until the sauce has thickened to your preference.
Keep stirring while adding the slurry.
Lay the pork slices on top of the rice.
Pour the tomato sauce over and make sure it covers everything.
Top with the mixed grated cheese.
Bake at 200*c until the cheese is golden and bubbling.
Serve immediately, it’s too good to wait!
Note – the pork can be marinaded in the fridge overnight. If possible, using rice cooked the day before makes it easier for the grains to stay separated. The sauce can be made in advance, just heat it up to boiling, reduce the heat and then add the slurry to thicken.