焗豬扒飯
Serves 4
Ingredients:
– 2 cups cooked rice (1 cup uncooked equivalent)
– 3 eggs
– 4 thin cut pork chops (I used pork sirloins)
– 3 tablespoons all-purpose flour
– 1 large onion (cut into wedges)
– 2 medium tomatoes (cut into wedges)
– 2 tablespoons shredded mozzarella cheese
– 2 tablespoons grated Parmesan
– vegetable oil
– salt
– ground white pepper
Sauce:
– ½ cup ketchup
– ½ cup chicken stock
– 2 tablespoons sugar
– 2 tablespoons soy sauce
– 1 tablespoon Worcestershire sauce
– 1 teaspoon tomato paste
Directions:
- Cook the rice in a rice cooker. Once the rice is cooked, let it cool at room temperature for at least 1½ hour.
- Preheat the oven to 200 degree celsius.
- In a medium bowl, combine all ingredients for the sauce. Mix well and set aside.
- In a wok or large pan over medium heat, heat up 1 tablespoon vegetable oil. Scramble 2 eggs until almost cook through. Add the rice and stir-fry with a spatula.Season with salt. Stir-fry until everything is well mixed. Transfer the fried rice to a baking dish.
- Put the flour and 1 beaten egg into separate bowls
- Pat dry the pork chops with paper towels. Season with salt and white pepper. Dust the pork chops first with flour, then dip into the egg.
- In a large pan over medium-high heat, heat up 3 tablespoons vegetable oil. Cook the pork chop in the oil until light brown and cook through, about 2 minutes per side. Drain on paper towels. When the pork chops are warm, cut them into strips. Place them in the baking dish on top of the fried rice.
- Heat up 1 tablespoon vegetable oil. Stir in the onions and cook until light brown, about 3 minutes. Add the tomatoes and cook until slightly soften, about 3 minutes. Stir in the sauce. Turn the heat down to medium-low. Cook for 2 more minutes. Pour the sauce and mixture over the pork chop and fried rice. Top with mozzarella cheese and Parmesan.
- Cook in the oven for 15 – 20 minutes or until the cheese is golden brown. Serve immediately.