Chinese Baked Tomato Pork Chop Rice

Featured on Eva Pau’s Asian Kitchen Season 2 Episode 4. This is a classic café-style comfort dish inspired by the baked rice dishes popular in Hong Kong. Crispy marinated pork chops sit on top of simple egg fried rice, then everything is covered in a sweet and savoury tomato-pineapple sauce and baked under a generous layer of cheese until bubbling and golden.

Chinese Baked Tomato Pork Chop Rice

A comforting Hong Kong–style baked rice dish featuring crispy pork chops layered over egg fried rice, covered in a sweet tomato sauce, and finished with melted cheese.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Chinese

Ingredients Method Notes

Ingredients

  

Pork Chops

• 4 pork chops
• 1 egg
• 40 g plain flour seasoned with salt and pepper

Marinade for Pork Chops

• 1 tsp light soy sauce
• 1 tbsp oyster sauce
• ½ tsp sugar
• 1 tsp cornflour
• 2 pinches white pepper
• 1 tsp Chinese cooking wine
• ¼ tsp pure sesame oil

Tomato Sauce

• 1 red onion sliced
• 170 g vine tomatoes or cherry tomatoes halved
• 400 g tomato passata
• 2 tbsp oyster sauce mixed with 100ml warm water
• 150 g tinned pineapple

Fried Rice

• 2 eggs beaten
• 600 g cooked rice day-old preferred
• Salt and pepper

Topping

• 200 g grated cheddar and mozzarella cheese

Method

 

Marinate the Pork

1. Preheat the oven to 180°C fan.
2. Mix all marinade ingredients in a bowl.
3. Coat the pork chops and leave to marinate while preparing the rice.

Prepare the Fried Rice

1. Heat 1 tbsp oil in a wok over medium heat.
2. Add beaten eggs and cook briefly until slightly set.
3. Add cooked rice and stir-fry for 2–3 minutes until combined.
4. Season with salt and pepper.
5. Spread the fried rice into the base of a rectangular oven dish.
6. Sprinkle over half of the grated cheese.

Fry the Pork Chops

1. Dip each marinated pork chop into beaten egg, then coat in seasoned flour.
2. Heat 1 inch of oil in a frying pan.
3. Shallow fry pork chops for about 3 minutes per side until golden.
4. Place fried pork chops on top of the rice.

Make the Tomato Sauce

1. Heat 1 tbsp oil in a wok or pan.
2. Add onion and stir-fry for 2–3 minutes until softened.
3. Add tomatoes, passata, oyster sauce stock, and pineapple.
4. Simmer for 2–3 minutes until tomatoes soften.

Assemble and Bake

1. Pour the sauce evenly over the pork chops and rice.
2. Top with remaining grated cheese.
3. Bake for 15 minutes until cheese is melted and bubbling.

Notes

• Day-old rice gives the best fried rice texture.
• Combining cheddar and mozzarella gives both flavour and stretch.
• Pineapple adds the signature sweet balance found in Hong Kong café versions.