自家港式焗豬扒飯 Baked Pork Chop Rice

焗豬扒飯對香港人黎講係平平無奇，落樓下商場幾十蚊總會食得到，想食豪華版亦有高級餐廳賣2舊水既選項。但細心d諗，依道快餐店名物一邊用中式炒飯底，一邊又用茄汁洋蔥芝士等西方食材，仲要加上西方人睇落九唔搭八既菠蘿，一碗飯入面，華洋雜處，靈活變通，你唔好理佢係邊個菜系，總之出到黎就係好食。依個唔就係被淡化又淡化既香港人精神嗎？

好多力量都可以嘗試淡化香港人精神，但作為香港人，總可以選擇繼續擁抱自己既文化，並將精神傳承落去。各位，今日我地黎分享點煮焗豬扒飯！

Baked Pork Chop Rice is a dish widely available in restaurants in Hong Kong. On one hand there is Chinese style fried rice, on the other hand there are Western ingredients including ketchup, onion and cheese. There is also pineapple in it which makes it difficult to classify the country of origin of this dish. But the blending of Eastern and Western is essentially what the “Hong Kong style” is about.

We are going to share the way of making Baked Pork Chop Rice which embodies the water-like flexible spirit of Hongkongers and most importantly, it’s mouth-watering!

焗豬扒飯 Baked Pork Chop Rice

焗豬飯相信係好多人既「我最喜愛快餐店菜式」之一。講真煮法係有d煩，但自己煮又真係好食好多嘅

唔知大家好多年前有無聽過去快餐店食焗豬飯既小技巧，話快餐店會因應當期豬扒來貨既厚薄黎命名自己既焗豬飯，個期d豬扒厚既就會叫「一哥厚切焗豬扒飯」，薄既就會叫「皇牌焗豬扒飯」，識食既就會等有「一哥」先去食。無考究過真唔真，但依家聽到「一哥」就食唔落飯，都係自己煮，我鍾意叫佢「香港人焗豬扒飯」

This is one of the favourite fast-food dishes of Hongkongers. It’s not very easy to make but the self made version is more delicious than the fast food restaurant version

材料有豬扒 2塊、蕃茄2個（切塊）、洋蔥半個（切條）、水 200ml、茄汁 5-6湯匙、菠蘿 2片（切塊）、芝士碎適量，仲有2隻蛋用黎炒飯

豬扒用刀背拍鬆，用豉油1湯匙、紹酒半湯匙、糖1茶匙、胡椒粉半茶匙、生粉1茶匙、少少油醃最少半個鐘

Ingredients include 2 pieces of pork chop, 2 sliced tomatoes, half an sliced onion, water 200ml, 5-6 tbsp of ketchup, 2 slices of pineapple, some mozzarella and 2 eggs

Use the back of a knife to soften the pork chop. Marinate the pork chop by 1 tbsp of soy sauce, 0.5 tbsp of Shaoxine wine, 1 tsp of sugar, 0.5 tsp of pepper powder, 1 tsp of cornstarch and a touch of oil for at least half an hour

我地黎炒個飯底先，大火燒熱鑊落油(要多d油)，略為搖一搖個鑊令油溫平均，冒煙後熄火加入蛋汁。隻平底鑊係Vermicular鑄鐵平底鍋26cm

Make the fried rice. Add a generous amount of oil to a pan heated on high heat. Evenly distribute the oil. When smoke starts to emerge, switch off fire and add the stirred egg. Our pan is Vermicular cast iron frying pan 26cm

蛋半熟加入白飯

When the egg is half done, add rice

開番中小火慢慢將飯炒至粒粒分明同金黃色，下半茶匙鹽調味後放涼備用

Switch on small-medium fire and gently stir fried the rice until rice doesn’t stick together. Add 0.5 tsp of salt to season it and then side it aside

順帶一提，我地係用Vermicular 14cm鑄鐵鍋黎坎飯，可以做到飯質飽滿粒粒分明既效果

We used Vermicular cast iron pot round 14cm to cook the rice. The texture of the rice can be made fluffy

豬扒沾上蛋汁，大火煎香兩面，放涼備用

Dip the pork chops into egg then sear them on high heat. Set aisde

炒香洋蔥，加入蕃茄炒至變軟

Sautee onion, then tomatoes until they are softened

加入水、茄汁、糖、菠蘿，中小火煮10分鐘至醬汁變稠，唔夠濃稠可加生粉水。試味調整至自己喜歡嘅口味

Add water, ketchup, sugar, pineapple. Cook it on small-medium heat for 10mins until the sauce turns thick (add cornstarch solution if it’s not thick enough). Test and adjust the taste.

鋪平飯，再鋪上切條嘅豬扒

Set the rice in the bottom and put the sliced pork chops on top

平均倒入茄醬並灑上芝士

Pour the sauce and sprinkle cheese on top

200度焗10-15分鐘，完成

Bake at 200 degree celsius for 10-15 mins. Done!

醬汁酸甜，口感有啖啖肉有脆口菠蘿洋蔥，飯底又有蛋香，依個飯真係好好味

The sauce is sweet and sour while the texture is mixed with mouthful of pork chop and crunchy pineapple + onion. Together with the aromatic egg fried rice. This Baked Pork Chop Rice is very delicious!

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小夫妻Overcooked既網店依家都有售賣Vermicular鑄鐵鍋，以下係我地既Vermicular開箱文，有興趣可以睇睇：

In Couple Overcooked’s online shop, we are now selling Vermicular’s cookware. Below you may find our Vermicular unboxing article:

我地又入坑了 Vermicular 2款鑄鐵鍋開箱連簡單試用 Unboxing Vermicular Pot and Pan

港式情懷黎講，花膠雞煲翅都算係另一代表菜式，跟住我地既方法試下整啦，不過係素翅

Speaking of Hong Kong style dishes, shark fin soup should be on the top of the list. Try the below recipe to make imitate shark fin soup

超濃厚花膠雞煲翅的秘訣 How to Make Shark Fin in Chicken Broth with Fish Maw Extra Creamy

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