Baked Pork Cutlet Tomato fried rice - Rice Week

Keeping with the more Cantonese theme we have a Baked Pork Cutlet Tomato fried rice which as you can guess is very different in many ways. Although simple in many ways you also have to deep fry, fry and bake it as well which makes it seem a bit complicated. The pork cutlet if done properly is juicy and crispy with a savoury flavour while the parts with the sauce are given another texture, and adds sweetness and acidity to it. The onions and tomatoes have a fresh feeling while being sweet and light of a sauce. The fried rice as it is unseasoned pairs it all off very well.

Health wise this dish is pretty heavy but tomatoes and onions respectively provide a great source of vitamin C, potassium, folate, and vitamin K while aiding in heart issues, cancer prevention and digestion too! Garlic lowers blood pressure while pork is a great source of healthy fats, minerals and vitamins. Rice of course depends on what rice but white rice is our recommended to pair off with this meal. White rice contains a lot of calcium and iron while providing you with energy to go on about your day. Without further ado, here WE GO!

---

Ingredients

-1 or 2 Pork Chop boneless

-1 teaspoon Dark Soy sauce

-Salt/pepper

-Cooking oil

-1 teaspoon Oyster Sauce

-1 teaspoon Shaoxing Wine

-4 Eggs (mixed)

-Panko

-2 teaspoon Corn Flour

-6-8 teaspoon all purpose flour

-3-4 Tomatoes

-Sugar

-Ketchup

-5 cloves Garlic

-1 Onion

---

Recipe

1. Mix in dark soy sauce, salt/pepper, oyster sauce, shaoxing wine, 1 egg, corn flour and 2 teaspoon all purpose flour

2. Marinate the pork chops in this mixture (make sure after you rub in the marinate that there are no clumps on the meat)

3. Put some more all purpose flour onto your pork chops, then rub it then a dash of the mixed eggs on it (just enough to barely cover), then put a bit more of the flour on it (leave around 2 teaspoons for later). Make sure you have most of it covered as this will keep make it thicker and crispier.

4. Then sprinkle enough panko crumbs on it to completely cover every bit of the meat! Make sure to pat it so that it sticks on then let it sit for a bit to crust over.

5. Slice onion, tomatoes, and garlic!

6. Preheat the oven to 400F or 200C

7. Using a pan or wok fry the onion with oil, then once it starts to glisten, put in garlic. Once the garlic becomes fragrant then put in tomato for a minute then take it out.

8. Add a teaspoon more of oil then add the rest of the flour. Heat it up and once it becomes for viscous add the ingredients from step 7

9. Add a teaspoon or two of ketchup and sugar, then some salt/pepper and half a cup of cold water (essential that it is cold in order to heat and cook properly) - Taste to make sure the flavour is good. Then take it out and put on a plate

10. Take out everything then with a dash of oil fry the rest of the eggs until 3/4 done then put in some rice to fry with eggs. Make sure you separate the rice and your rice is hot before putting in

11. Plate your rice in an oven proof plate/pot

12. Using the same wok/pan pour enough oil to cover the pork cutlet then heat it up and once it bubbles a bit put it on a low-medium heat. Then put your pork cutlet in for a minute and do not move it in order to let it set in shape. After that minute flip it once per minute, until the third minute then turn up the heat to a high. Once it reaches the 4 minute mark it will be ready to take out and put on a paper towel or cooling tray. (Do this again if you have another pork chop)

13. Plate the pork chops on top of the rice and pour the sauce over everything. Then bake for 5-8 minutes and add some cheese if you want

14. Serve!