Ein Koch aus China hat mir diesen Trick mit dem Schweinefleisch beigebracht! So schnell und einfach
Ein Rezept für Schweinefleisch in der Pfanne, schnell gebraten und mit einer sehr schmackhaften Sauce. Dieses Rezept hat sich seinen Platz unter meinen Lieblingsgerichten mit Schweinefleisch erobert. Schweinefleisch in Ingwer-Honig-Sauce ist immer köstlich. Dazu gibt es Kohlpfannkuchen oder einfach gekochten Reis, beides passt gut zu diesem Rezept für Schweinelende. Mit Liebe kochen! Mit Freude kochen!
Zutaten und Zubereitung:
800 g dünne Schweinekoteletts mit Knochen
2 Esslöffel Sojasauce
1½ Esslöffel Austernsauce
1 Esslöffel Reiswein
Schwarzer Pfeffer
¾ Teelöffel Backpulver
3 ½ Esslöffel Speisestärke
500 ml Pflanzenöl
Das Öl gut erhitzen (bis zu 180C)
15 g Ingwer
1 Esslöffel Pflanzenöl
4 Knoblauchzehen
230 ml Wasser
2 Esslöffel Sojasauce
2 Esslöffel Honig
1 Esslöffel Austernsauce
Kohlpfannkuchen:
230 g Weißkohl
40 g Karotten
30 g grüne Zwiebeln
1 Knoblauchzehe
3 Eier
¼ Teelöffel Paprika
Schwarzer Pfeffer
Salz
Pflanzenöl
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Hong Kong Baked Pork Chops with Fried Rice Recipe: 3 Steps (Easy & Delicious)
Baked Pork Chops Hong Kong Style with Fried Rice Recipe
Hong Kong has been a unique home for culture and food for a long time. The blend of Chinese and British lifestyles has been created because up until 1997 it was a British colony.
Good food is always meaningful and the timing of this video has really brought this home. The day before I made this video Queen Elizabeth II sadly passed away. As head of State for the UK this has been felt all over the world and especially in Hong Kong where she was very well loved and respected. And this adds poignancy to this recipe as it is very much a Hong Kong staple created by this wonderful and unique mix of cultures.
And although I'm pretty sure she never tried this particular dish, I hope she would have liked it and what it symbolises to me.
This one's for you Your Majesty.
RIP
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For 4-5 people
5-6 thick pork chops
750g cold boiled/steamed rice
5 cloves garlic
1 medium white onion
3 large tomatoes
1 green pepper
250g of cheddar cheese
1 egg for the rice
Marinade
1/2 tsp sugar
1/2 tbs sesame oil
1/2 tbsp light soy sauce
1 egg
Velveting
1/2 tsp bicarbonate of soda/baking powder
1 tsp cornflour/cornstarch
100g of plain flour for dusting
For the sauce
6 tbsp tomato ketchup
300 water
3 tsp sugar
A good pinch of salt and freshly ground black pepper
1/2 tbsp light soy sauce
1tbsp cornflour/cornstarch with a little cold water to thicken the sauce
Fried Rice Recipe
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Java Rice with Pork Chop
Java Rice with Pork Chop
Java Rice Ingredients:
1 1/2 cups rice, uncooked (washed)
1 piece Knorr Pork Cube
1/4 teaspoon turmeric powder
2 tablespoons onion, minced
1 clove garlic, minced
1/2 teaspoon sugar
3 tablespoons annatto oil
2 cups water
2 tablespoons margarine
Salt to taste
Pork Chop Ingredients:
4 pieces pork chops
2 pieces egg, beaten
1 cup all-purpose flour
1/8 teaspoon baking powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
½ cup cooking oil
Pork Chop Brine ingredients:
4 cups water, cold
1/4 cup salt
4 pieces dried bay leaves
2 sprigs rosemary (optional)
#javarice #porkchop #yummy
Baked Pork Chops Rice 焗豬扒飯 (Hong Kong style)
Baked pork chops with rice 焗豬扒飯 is a classic Hong Kong recipe. It is pork chops snug beneath a blanket of lustrous tomato sauce, nestled on a bed of golden fried rice, and covered with melted cheese.
Hong Kong is a veritable paradise of fusion food. This half Asian, half Western local creation is a hugely popular staple food served in almost every café in Hong Kong.
Recipe:
(Full cook's notes and printable recipe at )
Ingredients:
The rice (A):
400g cooked rice (about three cups)
2 eggs, beaten
2 cloves of garlic
1 tsp of salt
1/4 tsp of ground white pepper
The pork chops (B):
2 pork chops, (about 270g, each cut to half)
1/2 of salt
1/2 tsp of sugar
1 tbsp Shaoxing wine
1/4 tsp of ground white pepper
Some beaten eggs to coat the pork chops
1.5 tbsp of cornflour
The tomato sauce (C):
40g onion, about 1/2 medium-sized, sliced
2 cloves of garlic, coarsely chopped
50g (2 oz) of button mushrooms, sliced
40g (1.5 oz) of bell pepper, cut into large dices
1 large tomato, about 160g, cut into large dices
2 tbsp of tomato paste
1/2 tsp of salt
2 tsp of sugar
1/4 cup of water
1 tsp of cornstarch (mix with 2 tbsp of water to form a cornstarch slurry)
Others (D):
Shredded cheese of your choice
Chopped parsley to garnish
Cooking oil for frying
Method:
For the rice:
- Stir-fry the beaten eggs with some oil until it looks like a soft scramble.
- Saute the chopped garlic, then add the cooked rice and stir fry.
- Combine the egg with the rice. Season it with salt and pepper.
- Stir-fry the rice over roaring heat for the last 20 seconds. Set aside.
For the pork chops:
- Slice the pork chops to 1cm thick.
- Pound the pork chops with a meat mallet.
- Marinate the pork chop with salt, sugar, Shaoxing wine, and white pepper for at least an hour.
- Dip the marinated pork chops into beaten eggs, then coat with 1.5 tablespoons of cornflour. Pan-fry until both sides become golden. Set aside. Cut it into smaller pieces.
For the sauce:
- Saute the onions and garlic until aromatic.
- Add the button mushrooms, chopped tomato, the tomato paste, water, salt, sugar and cook for 2 to 3 minutes.
- Add the bell pepper.
- Thicken the sauce with the cornstarch slurry. Set aside.
To bake:
- Place the rice in an oven-safe container.
- Top with the pork chops, then cover with the sauce.
- Sprinkle the shredded cheese as the topping.
- Bake at 175°C/350°F for 15 minutes on the middle rack.
- Garnish with some chopped parsley, and serve.
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Website:
The Best Oven Baked Pork Chops and Rice EVER!!! | Baked Pork Chops Recipe
The rice in this recipe is very delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and the pork chops- it adds a great flavor base!
Ingredients
4 thick cut pork chops
1 tbsp. olive oil
1/2 tsp paprika onion powder
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1 tsp Hidden Valley Original Ranch Salad Dressing & Seasoning
1 cup tomatoes
1 cup celery
1 cup red onion
1 tsp minced garlic
1 cup rice
2 cup chicken broth
1 tbsp. chicken bouillon
1/2 tsp turmeric
1/2 tsp celery salt
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Din Tai Fung-Style Fried Pork Chops with Rice - 炸猪排
⬇️ Ingredients below ⬇️
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If you guys are fans of DTF-styled pork chop with fried rice, this is the perfect recipe for it. The well-seasoned pork chops are deep fried golden brown, the bits of batter at the edge crisp up real well, and are just great when you bite in!
The recipe uses the common seasoning that are widely used for Chinese cooking, and to top it off we added ginger juice to improve the flavour. It’s a great match with a simple egg fried rice topped with chopped spring onions. A simple and fast to make dish suitable for the whole family to enjoy!
#themeatmensg #simple #delicious #friedporkchop #simplerecipes
⬇️ Ingredients here ⬇️
2 pork chops (125g each, 1 cm thick)
3 tbsp light soy sauce
2 tbsp Hua Tiao wine
½ tbsp sugar
2 tsp garlic powder
1 tsp five spice powder
½ tsp white pepper powder
½ tsp baking soda
4 tbsp cornstarch
2 tsp ginger juice
Oil for deep frying
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Full recipe:
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