A quintessential cha chaan teng (Hong Kong–style diner) dish, baked pork chop rice is comfort food at its finest. Simple fried rice, flavorfully marinated pork chops, and a soy-sauce-and-ketchup–spiked tomato sauce are layered under a blanket of burnished melted cheese. This recipe comes from chef Laurence Louie of Rubato, a Hong Kong–style café in Quincy, MA—one of our Best New Restaurants of 2023. Where the restaurant serves individual plated portions, this recipe is scaled up to bake in a casserole dish and be served family-style.
Louie’s pork chop rice calls for boneless pork chops that you’ll slice into strips before velveting, a technique that keeps meat succulent and tender. Adding baking soda to the pork’s marinade and mixing it vigorously creates an external coating that browns well while retaining the juiciness of the meat inside.
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What you’ll need
Deep-Fry Thermometer
$29 $16 At Amazon
Carbon Steel Wok
$60 At Amazon
2-Quart Baking Dish
$30 $27 At Amazon
Tongs
$21 At Amazon
Rubber Spatula
$13 At Amazon
Small Saucepan
$155 At Amazon
Large Bowl
$18 At Amazon
Large Pot
$55 $48 At Amazon
Medium Pot with Lid
$155 At Amazon
Recipe information
Total Time
2 hours 10 minutes
Yield
6 servings
Ingredients
Sauce
2
1
3
1
1
1
1
1½
4
Pork
2
2
2
2
1
1
1½
¼
Rice and Assembly
3
¼
3
¼
3
2
1
1
¼
Special Equipment
Preparation
Sauce
Step 1
Heat 2 Tbsp. vegetable oil in a medium heavy pot over medium. Cook 1 medium onion, finely chopped, 3 garlic cloves, finely chopped, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring occasionally, until onion is softened and translucent, 10–12 minutes. Add 1 bay leaf and 1 Tbsp. tomato paste; cook, stirring occasionally, until slightly darkened in color, about 3 minutes. Add one 28-oz. can crushed tomatoes and ½ cup water. Increase heat to medium-high; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened and saucy, about 1½ hours.
Step 2
Meanwhile, place 1½ tsp. crushed red pepper flakes in a small heatproof bowl. Cook 4 Tbsp. unsalted butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Pour over red pepper flakes; set spicy brown butter aside.
Pork
Step 3
Place 2 lb. 1"-thick boneless pork chops, cut into ¼"-thick strips, in a large bowl. Sprinkle 2 Tbsp. cornstarch or potato starch over; add 2 Tbsp. Shaoxing wine (Chinese rice wine), 2 Tbsp. soy sauce, 1 Tbsp. toasted sesame oil, 1 Tbsp. sugar, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ¼ tsp. baking soda, and 2 Tbsp. water. Stir pork in one direction with your hands, starting slowly, then moving more quickly, until pork feels noticeably more tender and has a pale sticky coating, about 3 minutes.
Step 4
Pour vegetable oil into a large heavy pot to come 1" up sides and fit with thermometer. Heat over medium-high until thermometer registers 350°. Working in batches, cook pork, tossing often with tongs, until browned and lightly crisped, 2–3 minutes per batch. Transfer to a plate.
Rice and Assembly
Step 5
Place rack in top third of oven; preheat to 350°. Beat 3 large eggs in a small bowl to blend; season with kosher salt. Heat ¼ cup vegetable oil in a wok or large skillet over medium-high. Working in batches if needed, cook 3 cups cooked jasmine rice, tossing often, until heated through and separated, about 2 minutes. Push rice to one side, reduce heat to medium, and pour in egg mixture. Cook, scraping up with a heatproof rubber spatula, until fluffy and starting to set, about 2 minutes; toss in rice. Remove from heat; stir in ¼ cup ketchup, 3 Tbsp. soy sauce, 2 Tbsp. Worcestershire sauce, 1 Tbsp. unseasoned rice vinegar, and reserved spicy brown butter.
Step 6
Transfer rice mixture to a baking dish. Top with pork, then sauce and 1 cup coarsely grated low-moisture mozzarella and ¼ cup finely grated Parmesan. Bake until warmed through and cheese is melted, 8–10 minutes. Heat broiler. Broil until cheese is browned, about 3 minutes.
Leave a Review
Reviews (1)
Back to TopPossibly my least favorite recipe I have ever encountred in Bon Appetit. This incredibly complicated and time consuming dish is the ultimate 'cultural mish mash. Every step puts together ingredients that bear little resemblance to either of the cultures-- Chinese and Italian--that it appropriates. It's based on a recipe from Hong Kong's Coffee Shops-- Baked pork chop rice (guk zyu paa faan 焗豬排飯) and it manages to complicate the original recipe which takes under an hour to make into a 2 hour marathon on the stove. If you'd like to compare the two, here's a link to the original recipe <a href="https://cookingwithkenneth.com/hong-kong-baked-pork-chop-rice/" target="_blank" rel="noopener noreferrer ugc">https://cookingwithkenneth.com/hong-kong-baked-pork-chop-rice/</a>.
Monte Mathews
New Yoek City
9/29/2023
I was intrigued by this "fusion" style recipe and decided to try it out this past weekend. As another reviewer said, I'm not really sure what the goal was here, but it's very time consuming and just gets a "meh" for final product. That said, tasting each major ingredient separately (sauce, pork, rice), they are all great - I just don't think I'd combine them again. The tomato sauce would be great for pasta. The pork was quick and easy and had great flavor. The rice was pretty easy too and good for fried rice. I'd likely pair the pork and rice together in the future. When all of it is put together, all I got was strong tomato sauce flavor and cheese. This recipe is a pass, but separately, I will use it again.
LBinTX
Texas
12/13/2023