Hong Kong-Style Bavette Steak 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
10 ounce
Bavette Steak
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
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 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.
Keep covered off heat until ready to serve.
While rice cooks, halve, peel, and thinly slice onion. 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 pork is about ¼ inch thick. Season all over with five-spice powder, salt, and pepper.
Working one at a time, coat seasoned pork all over with cornstarch. TIP: Use your hands to evenly coat the pork.
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.)
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 pork chops and rice family style directly from baking dish. Garnish with scallion greens.
