Baked Pork Cutlet on Rice 港式焗豬扒飯 can be found at any Hong Kong style café (茶餐廳, pronounced cha chaan teng in Cantonese or chá cān tīng in Mandarin). You can find an assortment of Chinese-western fusions dishes in these cafés. During the British colonial period in Hong Kong, most restaurants served western food. Consequently, were not affordable for most Chinese people who lived in there. Soon, Chinese entrepreneurs combined western food with Chinese food which made it more affordable for Chinese people. The idea came from the British tradition of afternoon tea. You could find egg tarts, French toast, spaghetti Bolognese, pork chop on rice, and various sandwiches on the menu.
With regards to “Hong Kong style” tomato sauce, it's typically sweeter than western marinara sauce. It consists of ketchup, soy sauce and a roux. One of the most popular Hong Kong café dishes is the Baked Pork Cutlet on Rice (焗豬扒飯 , pronounced goke ju pa fan in Cantonese. Mandarin speakers call it 烤豬排飯，kaò zhū pái fàn). It starts with egg fried rice on the bottom. Steamed white rice is not suitable for baking as a casserole because you will likely end up with mushy rice. Although I prefer the pork drenched in bread crumbs and then deep fried, a pan-fried version is also common. Lastly, tomato sauce goes on top before baking.
My Baked Pork Cutlet on Rice 港式焗豬扒飯 recipe will give you the original Hong Kong café taste that will impress your family and friends. If you follow my deep frying method, you can also create pork cutlets that are both crispy on the outside and juicy on the inside. Serve with an iced lemon tea or milk tea for the full experience!
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Baked Pork Cutlet on Rice 港式焗豬扒飯
Ingredients
Ingredients for the fried rice
- 500 g Cooked rice
equals 225g or 1½ “rice cooker cups” of uncooked rice - 3 Large eggs , beat
- 1 tsp Salt
- 2-3 tbsp Oil
Ingredients for sauce
- 4 tbsp Butter
- 3 tbsp All-purpose flour
- 2 Tomatoes (200g), cut into small wedges
- 150 g Mushrooms , sliced
- 1 Onion , sliced into wedges
- 2 tbsp Ketchup
- 2 tsp Light soy sauce
- 1 tsp Worcestershire Sauce
- 75 ml Marinara sauce (or 2 tbsp tomato puree, ½ tsp sugar, 3 tbsp water)
- 1 tbsp Sugar
- 1 tsp Salt
- 2 tbsp Oil
- 350 ml Water
- 30-40 g Parmesan cheese (shredded or grated)
Ingredients for pork
- 350-450 g Pork chop, pork loin or pork shoulder (approx. 1.5cm thick)
- ½ tsp Salt
- 1 Egg white
- 2-3 tbsp All-purpose flour
depending on how much meat you have - ½-1 c Panko or bread crumbs
depending on how much meat you have - 500 ml Oil for frying.
You may also choose to shallow fry in a fry pan where you will need approx. 1 cm deep of oil
Instructions
- Prepare a casserole dish
I used a 1.5 quart casserole dish and it fit exactly - Add oil to pan using medium to high heat
High heat will give you the best result but you need to be fast with your spatula - When oil is hot, add egg and rice. Mix, toss, stir and flip until egg is broken into small pieces and scattered evenly amongst rice
Day-old rice is best to fry because it’s drier - Add salt and mix again until rice is not sticking together. Put the rice into the casserole dish and set aside
- At medium-high heat, add 2 tbsp oil to the pan. Add onions and mushrooms
- Cook until onions are slightly soft. Remove from pan and set aside
- Make the roux by melting butter in a pan at medium heat. Add 3 tbsp of flour and mix well until mixture is smooth
- Add 2 tbsp ketchup, 2 tsp light soy sauce, 1 tsp Worcestershire sauce, 75 ml marinara sauce, 1 tbsp sugar, and 1 tsp salt to roux and mix well
- Add 350 ml of water to the pan and let it simmer for 5 minutes. Turn off heat and set aside
- Heat oven to 200˚C or 400˚F
- Pork should be washed and at room temperature. Marinade the pork with ½ tsp salt
- Put egg white on a plate that is big enough to soak one piece of pork
- Put 2 tbsp of flour on a plate that is big enough to dredge a piece of pork
- Put ½ cup of panko on a large plate
- Take a piece of pork and dredge in flour, then dip into egg white, cover with panko and place aside or on the panko plate. Repeat for all the pork pieces
The pork should be completely covered by all 3 ingredients to ensure crispiness - Prepare oil for deep frying. Put panko covered pork into the oil at 150˚C or 300˚F and then turn up the heat so that the oil can get up to 180˚C or 360˚F. Fry for 5-6 minutes or until pork is cooked and golden brown
- Remove pork from oil and let cool for 2 minutes
- Cut the pork into strips and place on top of the fried rice in the casserole dish
- Heat up the sauce, once it’s simmering, add the onions and mushrooms and mix well
- Once the sauce is bubbling, turn off heat and add tomatoes. Mix well and use a ladle to scoop sauce on top of the pork in the casserole dish
- Finish by sprinkling parmesan cheese and put in the oven for 15 minutes
Notes
So good! Just like the Hong Kong cafe! I even tried it a second time with spaghetti noodles!
Hey Tammy! That looks awesome! Thanks for trying out my recipe!
I would love to try this one!! I pan fried pork chops the other day, it was a big mess lol. Would love to see if I could make the same one you did 🙂
So delicious! The sauce on the rice and how it was pan fried first was so yummy! I don’t usually eat very much rice, but I had three servings!! I set pork aside so it would be crunchy, but it is better to bake it all together because that way, the pork is still moist! The pork I set aside was a little dry!
This first time took me a bit longer than expected, but absolutely worth it! I think I will be faster next time and I will definitely be making it again!!!
Hi Kiki! I’m glad you enjoyed this recipe...three times over too! 😉 You can also try frying your pork when you’re baking the rice. This way the rice and pork can be done at almost the same time and you won’t have dry pork chops. Thanks for trying out my recipe! Happy Cooking!
That’s a good tip!! Thank you!! This how it turned out!!
Thanks for sharing Kiki! It looks great! Happy Cooking! 😀
I am the lucky taster of your baked pork cutlet recipe made by my dear niece.. Your recipe is out of this world. The best I have tasted. The ingredients well balanced, tasty and moist.
Hi Kina, Thanks for the feedback! I’m so happy to hear that you enjoyed the recipe! Sounds like you have a wonderful niece with great culinary skills! Happy Eating! 😉
Hi,
I would like to make this pork chop dish but my husband can not have butter. Can I omit the roux? Or use a slurry instead?
Thank you.
Hi Kit, you can definitely omit the roux. Use a cornstarch slurry instead. The most original recipe, because it was adapted from a western sauce, used a roux but a lot of Hong Kong cafés use a cornstarch slurry to make it now. Happy cooking!