Hong Kong-Style Baked Pork Chop Rice
with Sweet Soy Tomato Sauce & Broiled Mozzarella
- Milk
- Sesame
- Soy
- Wheat
This Hong Kong-style diner classic is the perfect way to celebrate AAPI heritage month. It starts with rice, cooked and spread in a baking dish. Thinly pounded pork chops are dredged in cornstarch and quickly pan-fried until golden and crispy. A savory tomato sauce made with onion, ketchup, sweet soy glaze, and garlic powder is layered with the pork chops over the rice, topped with mozzarella cheese, and broiled until the cheese is melted and browned. Garnish with fresh scallion greens before serving this delicious, family-style dish.
Ingredients
2 tablespoon
Cornstarch
1 unit
Tomato Paste
1 unit
Onion
1 teaspoon
Five-Spice Powder
½ cup
Jasmine Rice
½ cup
Mozzarella Cheese
(Contains: Milk)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Ketchup
2 unit
Scallions
1 teaspoon
Garlic Powder
10 ounce
Pork Chops
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and heat broiler to high. Wash and dry produce.
-
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
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Keep covered off heat until ready to serve.
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While rice cooks, halve, peel, and thinly slice onion. Thinly slice scallions, separating whites from greens.
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Pat pork* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until pork is about ¼ inch thick. Season all over with five-spice powder, salt, and pepper.
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Working one at a time, coat seasoned pork all over with cornstarch. TIP: Use your hands to evenly coat the pork.
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Heat a large drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 2-3 minutes per side. (Cook in batches if necessary for 4 servings.)
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Turn off heat; transfer pork to a paper towel-lined plate. Season with salt and pepper. Carefully discard any excess oil and wipe out pan.
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Heat a drizzle of oil in pan used for pork over medium-high heat. Add onion and scallion whites; cook, stirring occasionally, until onion begins to brown and soften, 3-4 minutes.
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Reduce heat to medium and add tomato paste, garlic powder, ketchup, sweet soy glaze, and ½ cup water (1 cup for 4 servings). Cook, stirring, until sauce has thickened, 2-4 minutes.
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Turn off heat. Taste and season with salt and pepper.
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Transfer cooked rice to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings) and spread into an even layer.
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Top rice with pork. Pour tomato sauce over top. Sprinkle with mozzarella.
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Broil on top rack until cheese is melted and browned, 3-5 minutes. TIP: Watch carefully to avoid burning.
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Serve pork chops and rice family style directly from baking dish. Garnish with scallion greens.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sauce was deeply polarizing — many found it overwhelmingly sweet and ketchup-forward, while a passionate group called it one of the best meals they'd ever had 🍲. The five-spice seasoning on the pork also divided opinions sharply: some loved the bold, aromatic flavor; others found it too strong, licorice-like, or out of place with the tomato sauce.
- Ease of prep: The dish involves several steps — pounding the pork, pan-frying, making the sauce, and broiling — and some found it more time-consuming than expected. That said, a number of reviewers found the prep manageable and worth the effort.
- Suggestions: Use less sweet soy glaze or reduce the ketchup to dial back the sweetness; one reviewer substituted regular soy sauce for part of the sweet soy glaze with good results. Use only half the five-spice powder if you're sensitive to strong, warm spices like clove or cinnamon. Several reviewers suggested adding a green vegetable — broccoli or roasted green beans were popular ideas — to balance the richness of the sauce and cheese. One reviewer noted that adding more rice helped cover the baking dish properly, and another suggested the sauce would benefit from a touch of chili crisp or sriracha for heat.
- Leftovers: One reviewer noted the dish tasted even better the next day as leftovers, with the flavors melding nicely overnight.
