During my Hong Kong vacation this past summer, my family and I stopped at a fast food restaurant, and I introduced one of the popular dishes to my two boys: baked pork chop with rice in tomato sauce. We ordered it as a carryout. As soon as we got back to our hotel room, I could not wait to open the lid of the foil container. As I leaned my head close to the food, the aroma that billowed up to his nostrils was somehow different from what I expected. I was even more disappointed when I saw cheese in it. There was nothing wrong with cheese, but this special dish was not supposed to have cheese. As we spooned the rice, I could not find a single bit of red carrots or green peas as these items were two of the ingredients in the original recipe.
Then we tried it. The taste was barely similar to its original, and the sauce was too thick and too greasy that it easily made our stomach sick. The pork chops were fine, but still did not fit my expectations. The rice was plain as compared to that in the good, old day.
Here, I briefly share with you the original recipe:
- 2 pork chops, battered and deep-fried
- Steamed rice refrigerated overnight; stir-fry with scrambled eggs
- Set the pork chops onto the rice
- Chicken broth with fresh cream and tomato sauce; thickened
- Rinse carrots and peas; cook them in the sauce
- Pour the mixture over the pork chops and rice
- Bake for 10 to 15 minutes
Copyright by Dicky To. All rights reserved.