Recipe

Cheese Baked Rice with Pork (焗豬扒飯)

Hong Kong-style cafes (茶餐厅) became a big hit in Malaysia a few years ago and you can easily find lots of such cafes now in KL/ PJ. Kim Gary Restaurant (金加利茶餐廳) was the first HK-style cafe that I’ve been to in Malaysia and since then, I’ve been a frequent visitor. The Sweetened Condensed Milk & Peanut Butter Thick Toast is to die for and for drinks, HK-style milk tea (Yuanyang,鸳鸯) is a must-have. I tried my first ever cheese baked rice there and it was something new and interesting to me. I love the combination of cheese, tomato sauce and rice but Jeff doesn’t like the idea of having rice with cheese. His comment: “Pork chop and sauce, very tasty. Sauce and rice, yummy. Pork chop, sauce and rice, very nice. Cheese and rice…weird, please don’t do that!” If it wasn’t for him, I would have drown my rice in cheese.


A typical HK-style cheese baked rice with pork chop consists of lightly fried rice, fried pork chops, tomato-based sauce and cheese. I didn’t fry the rice as I was a bit lazy and tired from lab work. I used pork shoulder steaks instead of pork chop as I prefer this cut. I used a bit of Sweet Thai Chili sauce for the sauce to give it a bit of kick.


baked rice1

Ingredients:

  • 2 rice cups Rice – cooked (1 rice cup=180ml)
  • 4 pieces Pork shoulder steaks – cut into half
  • 1 large Onion – cut into wedges
  • 3 Bell Peppers (different colours) – cut into strips
  • 3 small Tomatoes – diced
  • Cheese


Marinade:

  • 1 tsp Salt
  • 1 tsp White Pepper
  • 1 tsp Light Soya Sauce
  • 1 tbs Corn Starch


Sauce:

  • 2 tbs Shaoxing Wine
  • 1 cup Water
  • 4 tbs Tomato Sauce
  • 2 tbs Sweet Thai Chili Sauce
  • 1 tbs Worcestershire Sauce
  • 2 tsp Light Soya Sauce
  • 1 tsp White Pepper
  • 1 tsp Brown Sugar
  • Salt
  • Corn Starch Slurry


Directions:
For pork:

  • Mix slices of pork in marinade and leave for at least 30 mins.
  • Pan fry pork slices until brown on both sides. Leave aside for later use.

For sauce:

  • Stir fry onions until soft.
  • Add peppers, stir fry until soft.
  • Add tomatoes, water and shaoxing wine.
  • Mix in tomato sauce, sweet thai chili sauce, worcestershire sauce, light soya sauce, white pepper and brown sugar.
  • Bring to boil, then lower heat and simmer for about 10 mins.
  • Add salt to taste.
  • Thicken with corn starch slurry.

To assemble:
baked rice2

baked rice3

  • Spread cooked rice in an oven-proof dish.
  • Arrange fried Pork slices on rice.

baked rice4

  • Pour sauce on pork slices.

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  • Sprinkle on some cheese.
  • Bake at 200°C for 15-20 mins or until cheese is melted.

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  • Tada! Enjoy!