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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Be careful when handling the sharp knife near your hands to avoid accidental cuts.
Take 2 pork chops (about 400g). Lightly pound both sides with the back of a knife to tenderize, then use the knife tip to pierce and cut through the edge tendons so they do not curl when fried.
Watch out
Keep the pounding force even. Hold the knife steadily when piercing tendons, and avoid slicing deep into the meat.
Wash hands thoroughly after handling raw pork and raw eggs to prevent cross-contamination.
Crack 2 eggs into a bowl and beat well. Add 15ml oyster sauce, 15ml light soy sauce, 2g salt, 2g sugar, 2g black pepper, and 15g cornstarch. Mix into a smooth marinade. Add the pork chops, massage thoroughly, and marinate for 2 hours.
Watch out
Ensure pork chops are thoroughly massaged with sauce and marinated for at least 2 hours, otherwise the inside will lack flavor and remain tough.
Place 300g fully cooled left-over rice into a mixing bowl, add 2 egg yolks, and mix thoroughly by hand until every grain of rice is evenly coated with golden egg yolk.
Watch out
Rice must be completely cold and dry. Mixing warm rice with egg yolks will make it sticky and mushy.
Watch out for hot oil splatters when tossing the wok over high heat.
Heat a wok with 10ml oil over high heat. Pour in the egg yolk rice, press flat, and cook undisturbed for 10 seconds. Flip and repeat pressing. Once grains separate, pour in the reserved egg whites and toss quickly. Season with 1g salt and 1g white pepper, toss evenly, and transfer to a baking dish.
local_fire_departmentHigh heat, about 3-4 minsWatch out
Keep the salt in the fried rice minimal, as the tomato sauce and melted cheese in later steps will provide plenty of saltiness.
Remove stems and dice 500g tomatoes. Slice 1/2 white onion. Core and dice 1 slice of pineapple (about 80g). Mince 2 cloves of garlic.
Watch out
Be sure to remove tomato stems and the tough core of the pineapple to ensure a smooth sauce texture.
Heat 10ml cooking oil in a pan over medium heat. Sauté minced garlic until fragrant, add onions and fry until soft and translucent. Add tomato chunks and cook until softened and juicing, then add pineapple chunks, toss evenly, and remove to a bowl.
local_fire_departmentMedium heat, about 3 minsWatch out
Garlic burns quickly
add onions immediately after garlic turns fragrant. Tomatoes should be sautéed until soft and juicy
Clean the pan and melt 15g butter over low heat. Add 15g flour and cook into a roux. Stir in 50g ketchup and 100g pasta sauce. Pour in 200ml chicken broth to dissolve the roux, then add the cooked vegetables. Season with 10ml Worcestershire sauce, 15ml light soy sauce, and 8g sugar. Simmer over medium-low heat until thick and glossy.
local_fire_departmentMedium-low heat, about 5 minsWatch out
Keep the heat low when making the roux to prevent burning. Stir continuously while simmering the sauce to avoid sticking to the bottom.
Set up two shallow trays, one with 15g all-purpose flour and one with 1 beaten egg. Coat the marinated pork chops evenly with a thin layer of flour, gently shaking off any excess.
Watch out
Gently shake off extra flour to ensure a light, even coating.
Be careful of hot oil splatters while frying, and use tongs to hold the hot pork chops when slicing.
Heat 20ml oil in a skillet over medium heat. Dip the flour-coated pork chops into the beaten egg, then place immediately into the hot oil. Pan-fry for 1-2 minutes per side until golden brown and crispy. Drain oil and slice into thick strips.
local_fire_departmentMedium heat, 1-2 mins per sideWatch out
Place the pork chops into the pan immediately after dipping in egg wash
leaving them sitting will make the flour soggy and cause the coating to fall off
Arrange the sliced pork chops over the fried rice in the baking dish. Ladle the sweet and sour tomato pineapple sauce generously over the pork chops until covered, then top evenly with 100g shredded mozzarella cheese.
Watch out
Ensure sauce completely covers the pork chops to keep them juicy during baking, and spread the cheese evenly.
Always wear oven mitts when putting in or taking out the ceramic dish. The freshly baked ceramic dish is extremely hot.
Preheat oven to 220°C (425°F). Wearing oven mitts, place the baking dish onto the middle rack and bake for 20 minutes until the cheese is completely melted, bubbly, and golden-brown. Carefully remove and serve hot.
local_fire_department220°C (425°F) for 20 minsWatch out
Keep an eye on the cheese during the last few minutes to avoid burning.
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