BAKE PORK CHOPS WITH RICE焗豬扒飯:
1 lb. pork chops; cut into large pieces
2 eggs, beaten
4 cups cooked rice
2 tomatoes cut into large chunks
10 whole small button mushrooms
1 cooked carrot, cut into ½-inch pieces
1 onion, finely chopped
1 celery stalk, thinly sliced
1 clove garlic
4 tbsp. cooked peas
sauce:
4 tbsp. tomato ketchup
1 ½ cups hot chicken stock or water
2-3 tbsp. all purpose flour
seasoning for pork chops:
½ tsp. salt
½ tsp. garlic powder
1 tsp. sugar
½ tsp. Maggi seasoning sauce
1 tsp. brandy , optional
1 tsp Worcestershire sauce
seasoning for sauce:
1 tsp. salt
1 tsp. brandy, optional
½ tsp Maggi sauce
2 tbsp. Worcestershire sauce
freshly ground black pepper
1 tbsp. sugar
cooking oil for deep frying
Pound pork chops several times to tenderize. Add seasoning ingredients and marinade for 30 minutes. In a large saucepan, heat enough oil for deep frying to 370 degrees; or until bubbles rise quickly to the top when tested with a chopstick. Dreg pork pieces with a thin coating of flour and deep fry in the hot oil for 2-3 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towers.
Drain off all except 2 tbsp. of the oil, strain, cool and reserve oil for other uses. Heat remaining oil until hot, add beaten eggs, scramble for 30 seconds; and then add cooked rice. Toss well together; then transfer to a heat-proof casserole. Put pork pieces on top of rice. Keep warm.
Preheat oven to 425 degrees F. Wash and dry saucepan and heat 1 tbsp. oil over high heart until hot. Cook garlic, onion, celery and mushrooms for 5 minutes or until softened; then add in carrots and peas. Add in tomato ketchup and the flour; reduce heat to low, and cook together 1-2 minutes, stirring continuously. Gradually add chicken stock or water and whisk in well. Add sauce seasoning ingredients. Simmer sauce for 5 minutes and adjust seasoning. Pour sauce over pork and rice in the casserole.
Bake in the hot oven for 5 to 10 minutes, or until golden brown. Serve at once.
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