Cheesy Pork Chop Rice
Ingredients
The sauce
-
2
Tbsp.
vegetable oil
-
1
medium
onion, finely chopped
-
3
cloves
garlic, finely chopped
-
1
tsp.
Diamond Crystal kosher salt or ½ tsp. Morton kosher salt
-
1
leaf
bay leaf
-
1
Tbsp.
tomato paste
-
1
28-oz. can
crushed tomatoes
-
1½
tsp.
crushed red pepper flakes
-
4
Tbsp.
unsalted butter
The pork
-
2
lb.
boneless pork chops, cut into ¼"-thick strips
-
2
Tbsp.
cornstarch or potato starch
-
2
Tbsp.
Shaoxing wine
-
2
Tbsp.
soy sauce
-
1
Tbsp.
toasted sesame oil
-
1
Tbsp.
sugar
-
1½
tsp.
Diamond Crystal kosher salt or 1 tsp. Morton kosher salt
-
¼
tsp.
baking soda
-
about 8
cups
vegetable oil (for frying)
Rice and assembly
-
3
large
eggs
-
¼
cup
vegetable oil
-
3
cups
cooked jasmine rice
-
¼
cup
ketchup
-
3
Tbsp.
soy sauce
-
2
Tbsp.
Worcestershire sauce
-
1
Tbsp.
unseasoned rice vinegar
-
1
cup
coarsely grated low-moisture mozzarella
-
¼
cup
finely grated Parmesan
Instructions
- Heat vegetable oil in a medium pot and cook chopped onion and garlic until softened.
- Add bay leaf and tomato paste, cook until slightly darkened, then add crushed tomatoes and water. Simmer until thickened.
- In a bowl, combine pork strips with cornstarch, Shaoxing wine, soy sauce, sesame oil, sugar, salt, baking soda, and water. Stir until tender and coated.
- Heat vegetable oil in a pot and fry pork until browned and crispy. Transfer to a plate.
- Preheat the oven and beat eggs with salt. Cook cooked rice in oil until heated, then add egg mixture and stir until fluffy. Mix in ketchup, soy sauce, Worcestershire sauce, vinegar, and spicy brown butter.
- Transfer rice to a baking dish, layer with pork and sauce, then top with mozzarella and Parmesan. Bake until warmed through and cheese is melted, then broil until browned.
Nutrition Facts (estimated)
Servings
6
Calories
500
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
200mg
You might also like