Hong Kong Baked Pork Chop Fried Rice

Whenever I feel like having comfort food, I always go back to this very delicious and simple dish. When I was a kid, my parents would bring us out to Hong Kong style cafes and we would ordered baked pork chop with fried rice, almost every time! It is a great dish to make if you have guests over or if you want to make lots of leftovers.

The key to making the fried rice is to use leftover rice that it has been refrigerated.  So when you cook it, it will separate and not clump together.

Ingredients

* 1 tbsp Shao Hsing Wine (Chinese rice wine)

* 2 tbsp soy sauce

* 1/2 tsp salt

* 1/2 tsp sugar

* 3 pork chops

* 3 cups leftover rice

* 2 eggs

* 6 tbsp of oil

* salt to taste

* 2 stalks spring onions, chopped

* 1/4 tsp white pepper

* 4 tbsp flour

* 2 cloves garlic, crushed

* 1 onion, sliced

* 1 cup mushrooms, sliced

* 5 ripe tomatoes, sliced

* 4 tbsp ketchup

* 1/2 cup mozzarella cheese

Directions:

1. Mix Shao Hsing wine, soy sauce, salt and sugar in a Ziploc bag and marinate pork chops in the Ziploc bag for 30 minutes.  

2. Put the rice into a large bowl and break it up until all rice is loosened.  In a small bowl, beat eggs together.  Heat wok to medium high heat and add 2 tbsp of oil.  Add eggs and whisk gently till eggs are halfway cooked.  Add rice all at once and stir immediately to distribute egg to all the rice, the more evenly and smaller pieces of egg the better.  Add salt to taste.   Add the spring onions and stir half a minute.  Spread fried rice in a 9 x 13 baking dish.

3. On a large plate, mix white pepper and flour and lightly coat pork chops with flour mixture, shaking off excess flour.  Add 2 tbsp oil to a large saucepan and pan fry the pork chops over medium heat for two minutes on each side, or til golden brown.  Remove the pork chop and place on top of fried rice.

4. In the same saucepan over medium heat, add remaining 2 tbsp oil. Add garlic and stir until fragrant, then add onions.  Stir until onions slightly caramelized, then add mushrooms and stir fry for 1 minute or till slightly browned.  Lower the heat and add the tomatoes and ketchup.  Cover and cook for 2-3 minutes or until the tomato is softened.  Remove cover and simmer until sauce is reduced and thickened.  Pour sauce over pork chops.

5. Turn oven on broil. Top the pork chop rice with cheese and broil for 10 minutes or until cheese is slightly brown. Remove from oven and serve immediately.

Coconut Tapioca with Mango 椰汁芒果西米露

Do you have times you are craving for dessert that are made with fruit? This recipe is one of my favorite Hong Kong dessert and it is very easy to make. I got the small yellow mango at the Asian store, they are smaller, yellower and sweeter than the Mexican ones that you find in normal grocery stores which they are perfect for dessert or have it by itself.

Serve 6

Ingredients:
* 1 cup Tapioca
* 1 cup milk
* 1/2 yellow rock sugar
* 1 can coconut milk
* 4 mango, peeled, seeded and cut in 1" cubes

Directions:
1. In a medium saucepan, boil 3 cups of water. Put a spoon in the saucepan to prevent tapioca sticking together. Add tapioca into the boiling water, then turn down the heat to low-simmer for 15 minutes. Stir constantly. Off heat, cover tapioca, for 30 minutes.
2.  In another medium saucepan, heat 1 cup of water, milk and sugar in medium heat. Once liquid started to boil, turn heat to simmer, until sugar is all melted. Add in coconut milk, turn heat up to medium. Stir constantly, until milk mixture is boiling, then immediately turn off heat and let it cool. If you want the dessert to be cold, put the coconut mixture into the refrigerator for 3 hours before serving.
3. Drain the tapioca and wash with cold water to wash off the starch to help with breaking them apart. Evenly distribute tapioca into 6 bowls, then add coconut milk mixture. Top with mango and serve.