Hong Kong-style baked pork chop rice from Chinatown Kitchen: From Noodles to Nuoc Cham: Delicious Dishes from Southeast Asian Ingredients (page 52) by Lizzie Mabbott

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Notes about this recipe

  • Rinshin on October 29, 2021

    I brined the pork 6 hours ahead to make sure they came out succulent and not dried. The overall taste was rather mismatched for me. Loaded fried rice on bottom with marinated and browned pork chops, then pan-Asian style sauce finally topped with cheese baked together. My husband liked it more than me. This reminded me of Japanese doria which I am also not a big fan. I do think it is a dish most kids would like.

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