Traditional Hong Kong Style Baked Pork Chop Rice

Score the top of 3 fresh tomatoes with a cross, blanch in 1000ml boiling water for about 30 seconds until the skin slightly splits, shock in cold water to peel easily, and chop into a fine puree.

Heat 2 tbsp vegetable oil in a wok, stir in 2 tbsp flour over low heat to make a roux, then add 2 tbsp tomato paste and stir continuously over low heat until deep red, smooth, and well combined.

Cut 500g beef, 1 onion, 2 celery stalks, and 1 carrot into large chunks. Place in a stockpot with 2000ml water, bring to a boil, then reduce to low heat and simmer for about 2 days (48 hours). Strain the rich beef stock for later use.

Gradually ladle 500ml prepared beef stock into the tomato paste roux while whisking continuously until smooth and lump-free, then stir in 100ml tomato ketchup and bring to a simmer to form a rich base sauce.

Heat 1 tbsp vegetable oil in a wok, sauté 0.5 chopped onion, 0.5 diced carrot, the tomato puree from Step 1, and 1 fresh tomato chunk until softened. Pour in the prepared tomato base sauce and stir-fry over high heat until well coated and thickened.

Heat 1.5 tbsp vegetable oil in a wok, pour in 2 beaten eggs, immediately add 2 cups cooked white rice, and stir-fry rapidly over high heat until grains separate. Drizzle in 1 more beaten egg, toss quickly until golden and dry, then transfer to a baking dish.

Tenderize 2 pork chops with a meat mallet, marinate with 0.5 tsp salt and 1 tbsp soy sauce. Coat sequentially with 3 tbsp flour and 1 beaten egg. Heat 1.5 tbsp vegetable oil in a pan, sear pork chops over medium heat until golden brown on both sides to lock in juices, then layer over the fried rice.

Ladle the onion tomato sauce over the pork chops and fried rice until fully covered. Place into a preheated oven at 220°C and bake for 10 to 12 minutes until the top sauce turns bubbly, slightly charred, and aromatic.