Is there anything more satisfying that a sweet Chinese-style pork chop and easy egg fried rice? When it comes to feeding big appetites, you can do no wrong with this well-loved combo.
Prep Time: 1 hr
Cooking Time: 30 mins
Ready In: 1 hr 30 mins
Yield: 4 to 5
- 500 grams pork tenderloin or pork spare ribs, cut into 1/2-inch-thick slices
- 1 large egg
- 1 tablespoon cornstarch
- 1/2 teaspoon shaoxing wine
- 1/2 teaspoon salt
- vegetable oil, to deep-fry
- 1 1/2 tablespoons tomato ketchup
- 1/2 tablespoon plum sauce
- 1/2 tablespoon chili sauce
- 1/4 teaspoon hoisin sauce
- 1 tablespoon worcestershire sauce
- 1 1/2 tablespoon black vinegar
- 1 1/2 tablespoons sugar
- 1 pinch chinese five-spice powder
- 1 teaspoon sesame seeds, toasted
- 5 large eggs
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric
- 3 tablespoons vegetable oil, divided
- 1 medium white onion, chopped finely
- 1/2 red bell pepper, chopped finely
- 5 cups white rice, day-old
- 1/2 cup frozen peas, thawed
- 1 1/2 teaspoons salt
- 1/4 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 2 stalks green onions, chopped
Pound pork with a meat mallet or the back of a kitchen knife until tender. Combine egg, cornstarch, Shaoxing wine, and salt in a bowl. Add pork and marinate for 30 minutes.
Heat oil in a deep frying pan. Deep-fry pork until golden brown and slightly crisp, about 5 minutes. Drain on paper towels and set aside.
Combine ketchup, plum sauce, chili sauce, hoisin sauce, Worcestershire sauce, black vinegar, sugar, five-spice powder, and 2 tablespoons water in a saucepan. Bring to a boil then lower heat to simmer. Add pork and toss until well coated. Sprinkle with sesame seeds. Transfer to a platter and keep warm.
Make the fried rice: Beat 3 eggs in one bowl. Beat remaining eggs in another bowl with 2 tablespoons water, paprika, and turmeric. Set bowls aside.
Heat 2 tablespoons oil in a wok over medium-high heat. Add the 3 beaten eggs and cook until set. Remove from heat. Slice into strips and set aside.
Heat remaining oil in the same wok over high heat. Add onions and bell peppers; stir-fry for 1 to 2 minutes. Add rice; stir-fry for 2 minutes, breaking up clumps. Pour in beaten egg-spice mixture; stir-fry for about 1 minute or until grains are coated in egg. Add peas; stir-fry for 1 more minute. Season with salt, sugar, and black pepper; mix well. If rice looks dry, sprinkle some water or chicken stock, making sure to break up any clumps. Mix in egg strips and green onions. Serve with pork.