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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Cook 4 bowls of rice ahead of time and chill in the fridge overnight (about 8 hours) so the grains dry out for crisp fried rice.
Watch out
The rice must be chilled overnight to dry out
using freshly cooked hot rice will trap excess moisture and turn soggy
Wash hands thoroughly with soap after handling raw pork to prevent cross-contamination.
Place 3 Iberico pork chops on a cutting board, cover with cling film, and pound gently with a meat tenderizer on both sides to 0.5 inches thick to tenderize.
Watch out
Pound with even, moderate pressure
over-pounding will tear the meat fibers and tear the chop apart
Mix 0.5 cup cornstarch, 1 tbsp salt, and 2 tsp black pepper on a plate. Beat 2 eggs on another plate. Coat pork chops with flour mixture, shake off excess, then dip into beaten egg liquid.
Watch out
Do not coat flour too thick
an overly thick flour layer will detach during pan-frying and burn in the hot oil
Slide pork chops gently into the pan rather than dropping them to avoid splashing hot oil.
Heat 2 tbsp vegetable oil in a pan over medium heat. Fry pork chops for 2 minutes per side until the exterior turns golden and crisp. Set aside; they do not need to be fully cooked yet.
local_fire_departmentMedium heat for about 4 minutesWatch out
Ensure the oil is adequately hot before adding chops, otherwise the egg coating will absorb oil and fail to crisp up.
Loosen 4 bowls of overnight rice. Beat 3 eggs. Heat 1.5 tbsp vegetable oil in a wok over medium-high heat, add eggs and 0.5 tsp salt. Add rice immediately while eggs are soft and stir-fry for 2 minutes until dry and fluffy. Season with extra salt if needed.
local_fire_departmentMedium-high heat for about 2 minutesWatch out
Add rice right when egg is semi-set so egg liquid coats every rice grain evenly.
Dice 1 onion, cut 2 tomatoes into 16 wedges (8 per tomato), and mince 1 clove of garlic. Soak 0.5 cup frozen green peas in 0.25 cup hot water to thaw.
Watch out
Keep tomato wedges large (8 per tomato)
if cut too small, they will turn mushy while simmering
Heat 1 tbsp oil in a pan over medium heat. Saute onion for 2 minutes, add garlic for 20 seconds. Stir in 0.5 cup ketchup for 30 seconds, then 2 tbsp Worcestershire sauce, 2 tsp sugar, and 0.5 cup water. Add peas and tomatoes; simmer for 1.5 minutes until tomatoes soften slightly and sauce thickens.
local_fire_departmentMedium heat for about 5 minutesWatch out
Do not overcook tomatoes after adding them
overcooking breaks them down into water and dilutes the sauce
Slice pork chops into 0.5-inch strips. Spread fried rice into a baking dish, lay pork chop strips on top, and smother with tomato sauce until nearly full. Tear 50g fresh mozzarella cheese over the top and sprinkle 0.25 tsp dried oregano.
Watch out
Ensure sauce completely covers all pork chops and rice so corners don't dry out during baking.
Always wear oven mitts when putting in or removing the baking dish to prevent severe burns.
Put the assembled dish into a preheated oven at 230°C (446°F) and bake for 10 minutes until the mozzarella cheese melts, bubbles, and turns golden brown.
local_fire_departmentBake at 230°C for 10 minutesWatch out
Do not exceed 10 minutes of baking
over-baking causes cheese to separate oil and pork to dry out
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