f you’ve ever visited a Hong Kong-style café (cha chaan teng), you’ve likely seen Baked Curry Pork Chop on Rice on the menu. This Cantonese-Western fusion dish combines crispy, juicy fried pork chops with fragrant Hong Kong-style curry, all baked over a bed of rice with melted, bubbly cheese on top.
The result? Savory, crispy, creamy, and incredibly satisfying. This dish is a staple of Hong Kong comfort food, bringing together Indian curry influences, crispy fried pork, and a Western-style baked rice concept into one irresistible meal.
Let’s dive into this restaurant-quality dish that you can easily recreate at home!
Tips for the Best Baked Curry Pork Chop on Rice
🔥 Marinate the pork chops overnight – This gives them maximum flavor and tenderness.
🔥 Use rice flour for extra crispiness – It creates a lighter, crispier coating compared to all-purpose flour.
🔥 Blend the curry sauce for smoothness – A silky sauce makes for a more luxurious dish.
🔥 Use a mix of cheeses – Cheddar for flavor, mozzarella for meltiness.
Baked Curry Pork Chop on Rice – A Comforting Cantonese Classic
6
servings2
hours30
minutesIngredients
- Curry Sauce
1/2 1/2 onion, diced
2 cloves 2 garlic, minced
120 ml 120 sake
4 tbsp 4 Hong Kong curry base
500 ml 500 chicken stock
1 1 bay leaf
60 g 60 coconut milk
1 tbsp 1 sugar
Salt, to taste
- Fried Pork Chops
4 4 pork chops
2 tbsp 2 soy sauce
1 tbsp 1 Shaoxing wine
1 tbsp 1 cornstarch
1 1 egg
1 tsp 1 white pepper
1 cup 1 rice flour
Neutral oil, for frying
- Assembly
1/2 cup 1/2 corn kernels
4 cups 4 cooked rice
1 cup 1 cheddar or mozzarella, shredded
Directions
- Prepare the Curry Sauce
- In a medium pot over medium heat, cook the onions and garlic until soft and translucent.
- Deglaze with sake, allowing it to reduce by 50%.
- Stir in the Hong Kong curry base and cook for 1 minute to release its aroma.
- Pour in the chicken stock and add the bay leaf. Simmer for 10 minutes.
- Stir in coconut milk, remove from heat, and discard the bay leaf.
- Use an immersion blender (or regular blender) to create a silky smooth consistency.
- Season with sugar and salt to taste.
- Fry the Pork Chops
- In a bowl, mix soy sauce, Shaoxing wine, cornstarch, egg, and white pepper.
- Add the pork chops to the marinade and let them rest for at least 1 hour (or overnight for best flavor).
- Dredge the marinated pork chops in rice flour, ensuring an even coating.
- Heat 1 cm of oil in a pan over medium-high heat.
- Fry each pork chop for 3-4 minutes per side until golden brown and crispy.
- Remove and let them rest for 5 minutes before slicing.
- Assemble & Bake
- Preheat the oven to 400°F (200°C).
- In an oven-safe dish, layer:
Cooked rice at the bottom.
Sliced fried pork chops on top.
Ladle curry sauce generously over the pork.
Sprinkle corn kernels evenly over the dish.
Top with shredded cheese. - Bake for 15-20 minutes until the cheese is golden brown and bubbly.
- Serve immediately and enjoy!
Why You’ll Love This Baked Curry Pork Chop on Rice
✔ Perfect Fusion Comfort Food – A blend of crispy pork, creamy curry, and melty cheese.
✔ Easy to Make at Home – No need for takeout when you can make this cha chaan teng favorite yourself.
✔ Make-Ahead Friendly – Prep everything in advance and bake when ready to serve.
✔ Crispy & Cheesy – The perfect contrast of crispy pork, fluffy rice, and golden-browned cheese.
FAQ: Baked Curry Pork Chop on Rice
1. Can I use other meats instead of pork?
Yes! This dish works great with chicken cutlets or tofu for a vegetarian option.
2. What’s the best cheese for this dish?
A mix of cheddar and mozzarella gives the best balance of flavor and meltiness.
3. Can I make this ahead of time?
Yes! Assemble the dish in advance, store it in the fridge, and bake before serving.
4. Can I air-fry the pork chops instead of frying?
Absolutely! Air-fry at 375°F (190°C) for 12-15 minutes, flipping halfway through.
