Baked Curry Pork Chop Rice

Name: Baked Curry Pork Chop Rice
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: Asian, Chinese
Ingredients: 2 cups – day old rice; 1 – corn; 2 – boneless pork chop; 2 tbsp - Hong Kong Style Curry Base; 1 tbsp – soy sauce; 1 tbsp – shaoxing wine; 1 tsp – sesame oil; 0.5 tsp – white pepper; 1 – egg; 1 tbsp – potato starch; 0.5 – onion, small dice; 2 cloves – garlic, minced; 125 mL – sake; 500 mL – chicken stock; 1 – bay leaf; 60 g – coconut milk; cheddar, shredded; 40 g – turmeric, ground; 20 g – cumin, toasted and ground; 8 g – chilli powder; 4 g – star anise, toasted and ground; 4 g – licorice root, toasted and ground; 4 g – tangerine peel, toasted and ground; 2 g – ginger powder; 2 g – cinnamon, toasted and ground; 2 g – cloves, toasted and ground; 220 g – peanut oil; 4 pork chops; 2 tbsp soy sauce; 1 tbsp shaoxing wine

17 steps

Prep:40minCook:1h

Hong Kong style baked curry pork chop rice. Tender pork chops over rice coated in a delicious curry sauce. One of my all time favorite dishes. So comforting, it'll put you to bed.

Updated at: Sun, 08 Dec 2024 17:36:22 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

121

High

Nutrition per serving

Calories3223.9 kcal (161%)

Total Fat181.9 g (260%)

Carbs232.8 g (90%)

Sugars10.4 g (12%)

Protein142.6 g (285%)

Sodium2520.6 mg (126%)

Fiber14.4 g (51%)

% Daily Values based on a 2,000 calorie diet

Instructions

Fried Pork Chops

Step 1

Using a the back of a knife, beat the pork chops to tenderize.

pork chops4

Step 2

Marinate the pork chops in a mix of shaoxing wine, soy sauce, corn starch, egg, and white pepper. Ideally for at least 2 hours.

egg1

corn starch1 Tbsp

shaoxing wine1 Tbsp

soy sauce2 Tbsp

white pepper1 tsp

Step 3

Coat the pork chops in rice flour and shallow fry in about 1 inch of oil until golden brown.

neutral oil

rice flour

Step 4

Cut into strips and reserve for assembling the curry rice.

Hong Kong Style Curry Base (optional, can substitute w/ curry powder)

Step 5

In a small pot, bring oil to smoking point then shut off heat (approx. 200 C).

Pot

peanut oil220g

Step 6

Allow oil to cool to 170 C then add in rest of ingredients. Mix and cool down mixture for 30 minutes.

cloves2g

cinnamon2g

ginger powder2g

tangerine peel4g

licorice root4g

star anise4g

chilli powder8g

cumin20g

turmeric40g

Step 7

Jar up the completed curry base and freeze for longer storage.

Baked Curry Rice

Step 8

Hammer pork chops with a back of a heavy knife to flatten and tenderize until they are 1/2 inch in thickness.

boneless pork chop2

Step 9

In a bowl, mix together soy sauce, shaoxing wine, sesame oil, white pepper, potato starch, and pork chops. Marinate for at least 30 minutes (preferably overnight).

soy sauce1 Tbsp

shaoxing wine1 Tbsp

sesame oil1 tsp

white pepper½ tsp

potato starch1 Tbsp

boneless pork chop2

Step 10

Dice onion and mince the garlic. Sweat onions and garlic in a pot until translucent. Deglaze with sake and reduce by 50%.

Pot

onion0.5

cloves garlic2

Step 11

Add the curry base and cook for a minute.

Curry Base2 Tbsp

Step 12

Add the chicken stock and bay leaf. Allow it to simmer for 10 minutes.

chicken stock500 mL

bay leaf1

Step 13

Add coconut milk to sauce and turn off the heat. Use an immersion blender for a silky-smooth consistency. Season with salt and sugar to your liking.

coconut milk60g

Step 14

Cut the corn kernels off the cob. In a small pan sauté the corn with butter (or oil), salt, and pepper until it is cooked.

Pan

corn1

Step 15

Dredge the marinated pork chops in rice flour and fry in a pan filled with 1 cm of oil until golden brown on each side. Let the pork chops rest for 5 minutes and slice.

Pan

Step 16

In an oven-safe glass dish, layer the rice, pork, curry, corn, and cheese.