If you’ve ever been to a Hong Kong style cafe, then you’d probably have tried at least once of their baked pork chop rice dishes. One of the most common ones is baked tomato pork chop rice, and this was what inspired this dish I made. The sauce is a replica of the white curry sauce found in the white curry pork chop at a restaurant in Hong Kong called “Satay King”. It was one of my favourite dishes there, so I decided to do a fusion between a baked dish and the pork chop dish from that particular restaurant. The result came out better than I expected, and I hope you will enjoy it too. This recipe is good for two servings, but I almost ate the entire dish, cause it was that good lol.
LEMONGRASS PORK CHOP INGREDIENTS
2-3 pieces of pork loin chops, tenderized
1-2 tbsp lemongrass, finely minced
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp sugar
2 garlic cloves, minced
WHITE CURRY SAUCE INGREDIENTS
3 slices of galangal, can substitute with ginger
1 stalk lemongrass
3 kaffir lime leaves
200cc coconut milk
1 cup chicken broth
1/4 tsp white pepper
1 tsp chicken powder
1 tbsp curry powder
1/2 small onion, chopped
1/2 bell pepper, chopped
1 tbsp cornstarch + 1 tbsp water, mixed for thickening slurry
fried shallots, to garnish
1 stalk of scallion, chopped
2 cups cooked rice
CURRY POWDER ALTERNATIVE
1 tsp turmeric powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp cayenne pepper
Start by tenderizing the pork chop by pounding it with the back of your knife, then place in a bowl and add the lemongrass, garlic, fish sauce, soy sauce and sugar. Mix well with your hands so that the pork chop is completely covered with the marinade and set aside for at least half an hour or longer. You can prepare this the night before and refrigerate overnight for best taste.
For the fried shallots, you can either purchase it at your local Asian market or make your own (which I would recommend as it tastes better). To make fried shallots, bring a small pan with enough oil for frying over medium heat. Once heated through, add the shallots and fry until it becomes golden, and stir occasionally to prevent it from burning and cooking evenly. Once done, remove and place the fried shallots on top of a piece of paper towel to allow the excess oil to be drain.
To make the curry, bring a small pot of chicken broth to a boil, then add the galangal/ginger, lemongrass and kaffir lime leaves. Bring it down to medium-low heat and allow it to simmer for about 5 minutes until the aromatics are released into the broth. Afterwards, remove the galangal and lemongrass from the broth, but keep the kaffir lime leaves in it and set aside.
In another small pot, heat up about about a tablespoon of oil over medium heat, and add the curry powder and stir for about 20-30 seconds, until it becomes fragrant. If you are like me and didn’t have curry powder, you can add instead the ingredients for the curry powder alternative, which is turmeric, cumin, coriander, and cayenne.
Add your onions and bell pepper and continue to stir until it is coated in all of the spices. Then add in your prepared broth (including the kaffir lime leaves) and stir well, until all the spices is dissolved, and then add in the coconut milk. Mix the curry well, you can use a whisk for this process to get the coconut milk well incorporated into the curry. Add chicken powder and white pepper, and adjust according to your taste. I also added a couple drops of maggi seasoning. Finish off the curry by adding the cornstarch-water slurry solution to help thicken it a bit, and continue to stir. Once done, set it aside for use later.
Remove the pork chop from the fridge, and bring a pan with some oil over medium-high heat. Cook the pork chops until it becomes golden brown and cooked through (the time will depend on the thickness of the pork chops). If the pan is too hot, decrease it to medium heat. Once done, remove from pan and allow it to rest for about 3 minutes before slicing.
To make the golden rice, mix the rice with the raw egg until every grain of rice is coated in the egg. Bring a pan over medium-high heat and add in the white part of the chopped scallion. Cook for about 30 seconds till you can smell the fragrance of the scallion, then pour in the rice and stir well until it is cooked through, about 2-3 minutes.
In a baking dish (10″ x 6″), add the golden fried rice, and then layer on top the lemongrass pork chop. Next, pour the curry sauce over top, and sprinkle some mozzarella cheese. Lastly add some chopped scallions. Bake the dish at 400°F for about 5 minutes or until the cheese has melted. Remove from oven and garnish the top with the fried shallots, and enjoy! Best enjoyed straight from the dish and hot!
This is the baking dish I used, which you can find on Amazon.