Oh, this is an odd one. Tasty mind you, but odd. A strange combination of elements – the main components of the dish are Chinese, but the tomato sauce and melted cheese, including mozzarella, give it an Italian flavour, but they actually work rather well together. The recipe comes from the book China Town Kitchen by Lizzie Mabbott. It serves two, but I, obviously, scaled it down a bit for just me. I thought it was a bit ‘veg light’, so I added a few more vegetables to the egg fried rice – only some diced red pepper, some sliced mangetout and a handful of sugar snap peas but they helped to marginally up the vitamin content!
Sainsbury’s failed me on the pork chop front so I used boneless loin steaks instead, but they worked just as well.
For the marinade:
1 tablespoon of Shaoxing wine
1 tablespoon of light soy sauce
1 tablespoon of dark soy sauce
2 pork chops
2 tablespoons of groundnut oil
Cornflour, for dusting
For the egg fried rice:
50g of frozen peas
2 tablespoons of groundnut oil
250g of cooked jasmine rice
1 teaspoon of light soy sauce
1 spring onion, sliced on the diagonal
I also added some diced red pepper, some mangetout and some sugarsnap peas.
For the sauce:
1 tablespoon of groundnut oil
½ a white onion, roughly chopped
2 garlic cloves, finely chopped
3 tomatoes, roughly chopped (I used on big beef tomato and that seemed sufficient.)
6 tablespoons of tomato ketchup
1 tablespoon of Worcester sauce
1 teaspoon of sugar
A pinch of salt
100ml of water
1 teaspoon of cornflour
A handful of grated cheddar
A handful of grated mozzarella
Mix together the Shaoxing wine, light soy and dark soy in a bowl. Pour over the pork chops and turn to ensure that they are well coated. Cover with cling film and marinate in the fridge for a couple of hours.
For the egg fried rice, first defrost the peas. Then heat the oil in a wok, making sure that you coat the sides of the wok, not just the bottom. Add the cooked rice, breaking up any clumps as you go.
Cook over a highish heat, stirring so that the rice cooks evenly, until the grains of rice start to jump.
Add the peas (and other veg, if using.) and fry for a minute or so, stirring to mix well with the rice. Move to one side of the wok and crack in both of the eggs and add the soy sauce. Stir-fry briskly for 30 seconds or so, to ensure that the egg is suitably broken up and well mixed in.
Remove from the heat and stir in the sliced spring onion.
Transfer to an ovenproof dish.
Preheat the oven to 220.
To make the sauce – heat the oil in a medium sized saucepan and add the onion, garlic and tomato.
Cook over a medium heat until the onion is softened and the tomato starts to break down. Add the ketchup, Worcester sauce, salt, sugar and water, and simmer gently for 15 minutes.
Mix the cornflour with a little cold water until smooth. Stir into the cooked sauce and cook for a few more minutes, until thickened. Remove from the heat.
Whilst the sauce is simmering, heat the remaining two tablespoons of oil in a frying pan. Shake the marinade from the chops, dust them with cornflour and then fry in the hot oil for about 5 minutes each side, until cooked through.
Leave to rest for a couple of minutes and then slice into 5mm slices.
Place the slices of pork over the rice, then pour the thickened sauce over the top, ensuring that the rice and pork are covered evenly.
Top with the grated cheddar and mozzarella.
Bake in the oven for 15 minutes, until the cheese and bubbling and golden.