How to Make Hong Kong-Style Baked Pork Chop Rice

Last week, we celebrated the launch of our zine IYKYK: And If Not, Now You Do with Chef Lucas Sin of Junzi and Nice Day and actor/comedian Jimmy O. Yang. They talked all things Cha Chaan Teng, made some delicious Hong Kong-Style Baked Pork Chop Rice, and raised $2750 to support Stop AAPI Hate. Jimmy kindly matched the amount as well.

In case you missed out on the fun, including Jimmy dealing with an unhinged fire alarm and uncooperative tomatoes, you can still catch the entire event over at Chef Sin’s IG. And if watching that makes you hungry, read on for full recipe on how to make Hong Kong-Style Baked Pork Chop Rice.

Hong Kong Style Baked Pork Chop Rice

You’ll Need:

For The Basic Pork Chop:

• 1 piece of pork shoulder steak, 1.5” thick boi

• 1/2 tsp sugar

• 1 Tbsp light soy

• 1/2 Tbsp dark soy*

• 1 Tbsp Shaoxing wine (optional)

• 1/2 Tbsp cornstarch

For The Egg Fried Rice:

• 2 cups leftover rice

• 2 egg yolks

• 2 egg whites (optional)

For The Tomato Sauce:

• 1 tomato, cut into wedges

• 1/2 medium onion, sliced

• 3 cloves garlic, chopped

• 2 Tbsp ketchup

• 1 Tbsp cane sugar

• 2 tsp light soy sauce

• 1 tsp Worcestershire sauce (optional)

• 1 cup water

• 2 tsp corn starch

For The Finish:

• Handful of shredded low moisture mozzarella

Step One: Marinate The Pork

Preheat the oven to 400 degrees Fahrenheit. In a large bowl, mix all of the pork chop marinade ingredients together. Massage the pork chop well and leave it to marinate for at least 2 hours (or up to 3 days). Once ready to cook, set a stainless pan on high heat until very hot. Sear the meat on high heat until cooked through to 145 degrees Fahrenheit and set aside.

Step Two: Make The Fried Rice

In another large bowl, combine day-old rice and egg yolks. Break the grains with your fingers so no clumps remain and mix until everything is coated. Over high heat, stir-fry the mix, constantly flipping and moving the rice until every grain is separated.

If you’re using the egg whites, fry them on high heat for about three minutes. When it’s cooked, chop it finely, mix into rice, and set aside.

Step Three: Make The Tomato Sauce

In a heavy-bottomed saucepan, sautée onions until soft. Add tomato, garlic, and the rest of the ingredients for the sauce. Reduce heat to medium, stir well until combined, and let it simmer on medium for about 10 minutes, until the flavors harmonize. Taste and adjust seasoning.

To thicken the sauce, mix corn starch in a small dish with a touch of water until dissolved. It should form a slurry. Pour into the sauce and stir immediately until it thickens. Set aside.

Step Four: Finish

In an oven-safe dish, layer each element in the following order: egg fried rice, pork chop, tomato sauce, shredded mozzarella. Place the assembled dish on the top rack of the oven and bake until the cheese is melted, bubbly, with a bit of char. Eat immediately—though cautiously—alone or with consenting quarantine friends.

IYKYK: And if Not, Now You Do

You can still grab a copy of our limited-release zine full of art, recipes, interviews, and more, all about Cha Chaan Teng, here. A portion of the proceeds will benefit Welcome To Chinatown to support Chinatown businesses. And if you’re looking to learn more about recreating the Cha Chaan Teng experience at home, check out this guide.