Baked Pork Cutlet on Rice 港式焗豬扒飯
The pork in this Baked Pork Cutlet on Rice 港式焗豬扒飯 recipe is crispy on the outside & juicy on the inside. Turn your home into a Hong Kong cafe!
Approximate cost (CAD) 15
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
You may also choose to put the pork chops on top of the sauce so that the crust of the pork stays crispy. If you’d like to serve it this way, then your instruction sequence would be 10, 1-9 but don’t turn off the heat, 19-21, 11-18. While your rice and sauce is baking in the oven, you can prepare the pork chops.
Nutrition
Calories: 1831kcalCarbohydrates: 61gProtein: 35gFat: 163gSaturated Fat: 22gCholesterol: 217mgSodium: 2192mgPotassium: 845mgFiber: 3gSugar: 10gVitamin A: 1224IUVitamin C: 13mgCalcium: 158mgIron: 3mg
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