Hong Kong Baked Pork Chop Rice
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Ingredients
- 500 g pork loin steaks
- 250 g long grain rice
- 300 g passata
- 1 onion
- 2 garlic cloves
- 2 large eggs
- 2 tbsp light soy sauce
- 2 tbsp cornflour
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 626 kcal
- Protein
- 37.5 g
- Carbohydrate
- 59.6 g
- of which sugars
- 5.7 g
- Fat
- 25.6 g
- of which saturates
- 6.1 g
- Fibre
- 2.6 g
- Salt
- 1.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the pork loin steaks with 1 tablespoon of the light soy sauce and the cornflour and leave to marinate for 10 minutes.
- 2
Cook the long grain rice according to the pack instructions and keep warm.
- 3
Heat half the vegetable oil in a large frying pan and fry the pork steaks for 3 minutes each side, until golden and cooked through with no pink remaining, then set aside.
- 4
In the same pan, soften the finely chopped onion and garlic for 4 minutes, then stir in the passata and remaining soy sauce and simmer for 8 minutes until thickened into a tomato sauce.
- 5
Heat the oven to 200C (180C fan, gas 6). Spoon the rice into a baking dish, slice the pork chops and lay over the rice, then pour over the tomato sauce.
- 6
Fry the eggs in the remaining oil until the whites are set and the yolks still soft, then slide them on top of the dish and serve straight away.
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