Macanese Baked Pork Chop Rice

Macanese Baked Porkchop Rice

This is one of the locals favourite dish, which can be eaten in many restaurants and cafes in Macau as well as Hong Kong. This is another great example of a genuine fusion dish. Baked pork chop with cheese, tumeric and coconut milk are cooking methods and ingredients that came from the Portuguese and their ex-colonies such as Goa.  And the fried rice which came from canton (Macau, HKG, China).  There are different recipes for a “Baked pork chop rice dish”, one recipe includes tomato paste , tomato chops and ketchup which is known in both Hong Kong and Macau as the “Baked Pork chop rice dish in red sauce” red being the tomato sauce.  The other alternative recipe is known as the “Baked Pork chop rice dish in cheese and white sauce” that is cooked with cheddar cheese and bechamel sauce. Finally the last alternative recipe is called the “Portuguese Baked Pork Chop rice” which is the version I have made here, with a coconut milk  and tumeric powder. The recipes for the red, white and coconut tumeric sauces varies greatly from restaurants to cafes to families that cooks the dish. I have tried all sorts of different versions in my life time and I must say that so far I have been lucky enough to have only had delicious ones so far.

 

KITCHEN KIT:
Ovenproof dish and 2 frying pan/wok.

Ingredients Serves 4:

For the pork marinade:
1.  2 pork chops or pork loin steaks
2.  2 tbsp light soy sauce
3.  ½ teaspoon sugar
4.  ½ teaspoon corn flour
5.  1 tbsp Shaoxing rice wine or sherry
6.  ½ tsp ginger powder
7.  ½ tsp  of sesame oil
8.  Pinch of ground white pepper

 

For the breaded pork chop:
9.  ¼ salt
10. ¼ ground white pepper
11. 2 tbsp flour
12. 1 egg, lightly beaten
13. 30g dried breadcrumbs
14. 4 tbsp of ground nut oil

 

For the Fried Rice:
15. 2 tbsp ground nut oil
16. 1 egg, lightly beaten
17. 3 cups of cooked rice
18. 1 shallot, finely chopped
19. ½ clove of garlic, crushed
20. 1 green bell pepper, finely chopped
21. 2 medium tomatoes, deseeded and finely chopped
22. 1 tsp sesame oil
23. 1 tbsp light soy sauce
For the Sauce:
24. 1 tbsp ground nut oil
25. 1 bay leaf
26. 1 shallot, finely chopped
27. 1 small potato peeled and chopped
28. 1 carrot, peeled and slice
29. 1 tsp turmeric powder
30. 150 ml coconut milk
31. 150 ml full fat milk
32. Pinch of salt
33. Pinch of coarse black pepper
34. Pinch of sugar
35. 30g Cheddar cheese, grated
36. 15g of desecrated coconut

 

Day 1

For the Marinade:
1.  On a bowl combine all the pork marinade listed above, marinade the pork overnight or for at least 1 hour.
2.  Cook your rice and set to chill overnight.

Day 2

For the breaded pork chops:
3.  Preheat oven to 200ºC
4.  On a plate, rub the pork with flour, salt and pepper, then dip into the beaten egg and finally into the breadcrumbs.
5.  On a frying pan heat 4tbsp of oil over a medium heat, when the oil is very hot add your pork and cook until golden brown and crisp. Set your pork aside on a kitchen towel to drain the excess oil.


For the Fried Rice:
7.  On a separate pan, heat 1 tbsp of oil over a high heat, add your egg and just when it starts to set stir in your rice. Add 1 tbsp soy sauce and 1 tsp of sesame oil cook for 2 minutes. Set your egg fried rice aside.


8.  Re heat your frying pan over high heat, add 1 tbsp of oil, when the oil is smoking hot add your garlic, shallot and bell pepper cook for 2 minutes, stirring constantly until the bell pepper has slightly softened.
9.  Return the egg fried rice back into the pan, stir incorporating all the ingredients together, cook for 2 minutes and set aside.


For the Sauce:
10. Parboil your chopped potatoes (approx 5 min) and carrots (approx 3 min) until slightly softened, then drain.


11. On a frying pan over a very high heat, add oil and when it is smoking hot; add your shallots,bay leaf,carrots and potatoes;cook for 2 minutes.
12. Next,stir in your turmeric powder, coconut milk, full fat milk; season with salt, pepper and sugar, leave to simmer for 10-15 minutes until the sauce has thickened.

For the Baking process:
13. On an oven proof dish, add your fried rice and half of the sauce, then add the pork chops with the leftover sauce. Sprinkle over some grated cheddar cheese and desecrated coconut. Bake for 25 minutes until cheese has melted.

 

 

Serve Warm.

 

 

 

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