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Total Time
2 hours 10 minutes
一个典型的茶餐厅腾(香港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 ourBest 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 beforevelveting, 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 whileretaining the juicinessof the meat inside.
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What you’ll need
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Deep-Fry Thermometer
$29 $16 At Amazon
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Carbon Steel Wok
$60 At Amazon
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2-Quart Baking Dish
$8.65 At Amazon
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Tongs
$21 At Amazon
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Spatula
$12.99 At Amazon
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Small Saucepan
$155 At Amazon
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Large Bowl
$18 At Amazon
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Large Pot
$55 At Amazon
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Medium Pot with Lid
$155 At Amazon
Ingredients
6 servings
Sauce
Pork
Rice and Assembly
Special Equipment
Sauce
Step 1
Heat2 Tbsp. vegetable oilin a medium heavy pot over medium. Cook1 medium onion, finely chopped,3 garlic cloves, finely chopped, and1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring occasionally, until onion is softened and translucent, 10–12 minutes. Add1 bay leafand1 Tbsp. tomato paste; cook, stirring occasionally, until slightly darkened in color, about 3 minutes. Addone 28-oz. can crushed tomatoesand 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, place1½ tsp. crushed red pepper flakesin a small heatproof bowl. Cook4 Tbsp. unsalted butterin 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
Place2 lb. 1"-thick boneless pork chops, cut into ¼"-thick strips, in a large bowl. Sprinkle2 Tbsp. cornstarch or potato starchover; add2 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
Pourvegetable oilinto 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°. Beat3 large eggsin a small bowl to blend; season withkosher salt. Heat¼ cup vegetable oilin a wok or large skillet over medium-high. Working in batches if needed, cook3 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 in¼ 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 and1 cup coarsely grated low-moisture mozzarellaand¼ 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.
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