I only fried the pork once and did not add cayenne peppers. In the same wok/pot (add a tablespoon of oil if necessary) and over low heat, add in the onions and garlic - the aim is to caramelise and soften them. 5. I thought the sauce needed a little extra citrus kick a little perking up and brightening so I added about 1/4 cup of grapefruit juice that I had in the fridge and it was just awesome and perfect. Once the pork is flattened, a similar thickness to an escalope, mix the marinade ingredients in a bowl and massage them into the bashed-out meat and the bones until they are completely coated. My husband and I loved it. I have been yearning for a sweet & sour recipe that rivals my favorite Chinese restaurant in London's Chinatown and I think I have found it! 4. Then, mix them with all the marinade ingredients and leave them to one side. Can't wait to see it. Set aside. "Finally, pop the dish into the oven and bake for 15 minutes, or until the cheese gets all golden and bubbly. Place fried rice in a large oven proof dish or casserole 2. Cooking at its most elemental And the cheesy Hong Kong style baked tomato pork chop rice is ready! If you’re wondering what the heck chicken stock powder is, it’s something like chicken stock cubes, except it comes as a powder. "recipeCategory":"", Season chops with salt and brown on both sides in oil. Whisk the eggs together and when the pan is hot enough, pour the eggs into the wok/pot. NTB,I hope you try it!Nikki,Yay! The tomato sauce definitely doesn’t taste like the familiar tomato sauce that goes on top of Italian meatballs. Will definitely make again. Remove from heat and serve. You should be able to find it in all Asian grocery stores. Recipes and notes from a chef who chose baking Finally I couldn't find any hot peppers at any grocers here (you see what I mean about where I live) so I went with dried ground cayenne. add in the remaining ingredients under ‘Tomato Sauce’ and stir well to combine; taste for seasoning. Add comma separated list of ingredients to include in recipe. The dried package can be found in Asian grocery stores and the fresh kind can be found at the wet market or in stores that specialize in noodles. Marinate with rice vinegar or rice wine. Bring the cha chaan teng (translated as “tea restaurant”) right into your own home with this baked pork chop fried rice (an absolute classic!). Remove and place on kitchen to soak off excess oil. ), bash across the meat as many times as possible to flatten it out, making indentations along the pork and creating as much of a surface area as possible. Start off with the pork chops. Don't be lazy and cook the noodles in the broth, the starch in the noodles will mess up your soup! "keywords": "", 6 Heat 1 tablespoon of oil in a large wok/pot (non-stick would be best) over medium-high heat. "image": ["https://secureservercdn.net/", Use a meat tenderizer or the back of a cleaver to tenderize the pork chops. Renew your subscription for just $4.95 a month. Hayley McKee It was still delicious. Once smoking hot, add the finely sliced red onion and stir-fry for 30 seconds or so. Brodard Chateau Vietnamese Cuisine - Garden Grove ... Foo Foo Tei Noodle House - Hacienda Heights. A quintessential Hong-Kong style Western dish that you’ll find all over Hong Kong. Once hot enough, add the pork chops in, carefully avoiding the ginger and garlic. "bestRating": "5", Once hot enough, add the pork chops in, carefully avoiding the ginger and garlic. How could I not have figured this out? Make tiny slits on the fat layer, barely cutting into the meaty part (this is so it won’t curl up) - see picture above. Somehow when I was perusing down the canned soup aisle…eureka—canned tomato soup! "https://secureservercdn.net/"], Save my name, email, and website in this browser for the next time I comment. Sear the pork for 2 minutes each side so that they’ll get some colour (they will finish cooking in the oven). "https://secureservercdn.net/", Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. "carbohydrateContent": "", WORCESTERSHIRE SAUCE, brown sauce and ketchup are a true show of how British food has been intertwined into Hong Kong cuisine.