Hong Kong Baked Tomato Pork Rice

Hong Kong Baked Tomato Pork Rice

This is a dish that I had made repeatedly last year when I wanted something that tastes good, doesn’t cost much and lasts me throughout the week. It is a bit time-consuming, so I would recommend making this on the weekends when you have a bit more time. The steps in the recipe might seem complex, but it is quite easy to put together in reality – the taste is also amazing for what it is worth!

Taste: Simplicity: Cost:

Ingredients

• 3 eggs, lightly beaten
• 4 pork shoulder chops
• 100g tomato puree
• 1 can of plum tomatoes
• 1 tablespoon of ketchup
• 2 cups of cooked rice
• Grated cheese
• 1 onion, diced (optional)
• 2 tablespoons of light soy sauce
• 2 tablespoons of dark soy sauce
• 1 tablespoon of cornstarch
• 1 tablespoon of honey
• Oil

Method

The day before you want to cook:

1. Cook your rice using the packet instructions or see our guide on how to cook rice.Link opens in a new window Make enough rice to line the bottom of your baking tray.
2. Once cooked, put the rice in the fridge to dry out overnight. Refrigerated rice makes good fried rice!
3. Put the pork shoulder chops into a large food bag along with some cornstarch (enough to coat the pork chops), light and dark soy sauce, honey and salt.

Day of cooking:

1. Preheat the oven to 180 degrees.
2. Drizzle the frying pan with oil and wait for it to heat up.
3. Add in the pre-cooked rice and fry until warm. If you have a large portion of rice, you may need to fry it in batches.
4. Make a space in the middle of the fried rice for the eggs. Drizzle a small amount of oil, then add in the eggs. Use a spatula to mix the eggs into the rice.
5. Once the egg is cooked, layer the egg fried rice evenly at the bottom of the baking tray.
6. Optional step: Slice your onion. Drizzle oil into the pan, then fry the onions until golden brown.
7. Add in tomato puree, plum tomatoes and ketchup. Add a splash of water and mix well until heated.
8. Layer the sauce on top of the rice in the baking tray.
9. Drizzle oil into the frying pan. Add your marinated pork shoulder and sear on both sides until golden. It should take 4-5 minutes per side.
10. Layer the pork shoulders on top of the rice and tomato mixture in the baking tray. Sprinkle grated cheese on top.
11. Bake in the oven for 20 minutes. If the cheese hasn't melted, leave for a little longer.
12. Dish up and serve, then put the rest in the fridge as meal prep for the week.