Macau Baked Pork Chop Rice
Rich tomato sauce coats crispy pork chops over fried rice, topped with melted cheese – Macau’s iconic fusion comfort food.
Ingredients
16 items- Pork loin 8 oz
- Cold cooked rice 3 cups
- Eggs 2
- Tomatoes 2
- Onion 1/4
- Green bell pepper 1/2
- Cornstarch as needed
- Panko breadcrumbs 1/2 cup
- Shredded Mozzarella 2/3 cup
- Soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Sugar 1 tsp
- Salt to taste
- White pepper pinch
- Ketchup 2 tbsp
- Cooking oil as needed
Nutrition
Steps （8 steps）
Cut pork loin into 1/2-inch slices and tenderize crosswise with a meat mallet. Mix with 1 tbsp soy sauce, 1 tsp sugar, and a pinch of white pepper. Marinate for 10 minutes.
Prepare three dishes: cornstarch, beaten egg (1 egg), and breadcrumbs. Coat each pork slice in cornstarch, then egg, then breadcrumbs, pressing gently. Set aside.
Heat oil (1/2-inch deep) in a skillet over medium-high heat. Fry pork chops 2-3 minutes per side until golden and crispy. Drain on paper towels and cut into pieces.
Beat 1 egg. Heat a wok over high heat, add 1 tbsp oil, and scramble egg quickly. Add cold rice, pressing to break clumps; stir-fry for 1 minute until dry. Season with salt. Transfer to a baking dish.
Arrange pork pieces evenly over the rice in the baking dish.
In a pan, sauté onion and pepper over medium heat until soft. Add tomatoes and cook until mushy. Add ketchup, dark soy sauce, sugar, and 3 tbsp water. Simmer for 2 minutes until thickened.
Pour the tomato sauce over the pork and rice. Sprinkle mozzarella cheese evenly on top.
Bake in preheated oven at 400°F (200°C) for 6-8 minutes until cheese is melted and golden brown. Serve hot.
Tips
1. Tenderizing the pork with a mallet ensures tenderness. 2. Use day-old rice for best fried rice texture. 3. Add a little sugar to tomato sauce to balance acidity. 4. Mozzarella gives the best cheesy pull.
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