Hong Kong–Style Baked Rib-Eye Steak Rice
with Sweet Soy Tomato Sauce & Broiled Mozzarella
- Milk
- Sesame
- Soy
- Wheat
Time Out, known for their Best Of City guides, has partnered with HelloFresh to bring a taste of Hong Kong straight to your kitchen. The team at Time Out selected this recipe to transport you there. "This baked pork chop dish is one of the defining comfort foods for generations of Hongkongers, with toasty cheese crust atop a pork chops with red sauce, all tucked in to a bed of rice. It's based on the idea of a French casserole, adapted by cha chaan teng cooks and made entirely, stubbornly Hong Kong. The 'real' Hong Kong is roundly considered to be Sham Shui Po Laugh, the dense, workaday Kowloon neighborhood where one of Hong Kong's oldest districts earned itself the nickname "Cloth King of Asia" during the textile boom of the 1950s and 60s, its factories churning out fabrics and garments for export. Today the textile stalls are still here—Ki Lung Street for buttons and ribbons, Yu Chau Street for beads—alongside Michelin-recommended noodle shops, third-generation tofu factories and cart noodle stands where lunch costs almost nothing. Michelin-recommended eateries like Kung Wo Tofu Factory and Lau Sum Kee Noodle are tucked into alleyways alongside contemporary cafes and creative hubs."
Ingredients
2 tablespoon
Cornstarch
1 unit
Tomato Paste
1 unit
Onion
1 teaspoon
Five-Spice Powder
½ cup
Jasmine Rice
16 ounce
Grass-Fed Rib-Eye Steak
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
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to high broil. 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.
Keep covered off heat until ready to use in Step 6.
While rice cooks, halve, peel, and thinly slice onion. Trim and thinly slice scallions, separating whites from greens.
Pat pork* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about ¼ inch thick. Season all over with five-spice powder, salt, and pepper.
Coat pork all over with cornstarch. TIP: Use your hands to evenly coat.
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. (For 4 servings, cook in batches if necessary.)
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.
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.
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.
Turn off heat. Taste and season with salt and pepper.
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.
Top rice with pork. Pour tomato sauce over top. Sprinkle with mozzarella.
Broil on top rack until cheese is melted and browned, 3-5 minutes. TIP: Watch carefully to avoid burning.
Serve baked pork chop rice family style directly from baking dish, garnished with scallion greens.
