← Nouns Cooking · Chinese

Ingredients

• 4 boneless pork loin chops (about 150 g each), pounded to 1 cm thick
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• ½ tsp Sugar
• ¼ tsp White pepper
• 1 clove Garlic, minced
• 1 Eggs, beaten
• 4 tbsp Cornflour (cornstarch)
• 4 tbsp neutral oil, for frying
• 600 g cold cooked jasmine rice
• 2 Eggs, beaten
• 100 g frozen peas (or mixed vegetables)
• 2 tbsp neutral oil
• ½ tsp Salt
• 1 tbsp Butter
• 1 Onion, sliced
• 2 cloves Garlic, chopped
• 400 g ripe tomatoes (about 3 large), chopped
• 3 tbsp Ketchup
• 1 tbsp Worcestershire sauce
• 2 tsp Sugar
• 125 ml chicken stock or water
• 1 tsp cornflour mixed with 1 tbsp water
• 150 g Mozzarella, grated

Method

1. Mix the pounded chops with the soy sauce, Shaoxing wine, sugar, white pepper and garlic and leave for 30 min.
2. Heat the oven to 220°C (430°F). For the rice, heat the oil in a wok, pour in the eggs and stir until half set, then add the rice, peas and salt and stir-fry for 4–5 min until hot. Spread it in a baking dish.
3. Dip each chop in the beaten egg, then in cornflour. Shallow-fry in the oil over medium-high heat for 3–4 min a side, until golden and cooked through. Rest, slice into strips and lay over the rice.
4. For the sauce, melt the butter and soften the onion for 4–5 min, then add the garlic for 30 seconds. Add the tomatoes and cook for 5 min, until they collapse.
5. Stir in the ketchup, Worcestershire sauce, sugar and stock and simmer for 5 min. Thicken with the cornflour mix and season with salt.
6. Pour the sauce over the pork, scatter with mozzarella and bake for 12–15 min, until the cheese is bubbling and spotted brown.

Tips

• Out of season, a 400 g tin of chopped tomatoes makes a good sauce.
• Bake in four individual dishes for the proper café look.
• If using leftover rice, cool it quickly after cooking, keep it in the fridge and use it within a day.

Sources

Written in our own words after cross-checking these recipes:

Taste of Asian Food What To Cook Today Ang Sarap