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2008年7月15日

焗豬扒飯【港式經典焗飯】Baked Pork Chops with Fried Rice

很懷念港式茶餐廳的焗豬扒飯,真是色香味俱全。相信是港式茶餐廳的西式焗飯中,最廣受歡迎的一種了。這個焗豬扒飯奧妙之處,是用炒飯底,酥軟的豬扒配合調得適中美味的汁料,再加上焗得金黃的芝士,看見就令人流口水呢~

基絲汀在家中實行自己『開店』,擺上自家泡製的港式焗豬扒飯,款待至愛的親人。當中加了地道的配料,在香港的茶餐廳吃不到的澳洲新鮮蘑菇,令炒飯更美味喔~

焗豬扒飯-Baked-Pork-Chops-with-Rice

材料:

豬扒 3塊
洋蔥 1/2個
青、紅椒 隨意(切粗粒)
番茄 2個(切粗粒)
蘑菇 5隻(切粒)
蛋 2 隻(打散)
蒜蓉 1/2茶匙
白飯 2 碗
芝士 (Mozzarella cheese 其他芝士也可,例如 Parmesan, Cheddar)
麵粉 (plain flour) 1至2湯匙

醃料:

生抽 (醬油)1湯匙
糖 1/2 茶匙
粟粉(玉米粉)1茶匙
紹興酒 2茶匙
薑汁 1茶匙
麻油 少許
黑胡椒粉 少許

調味汁:

蒜蓉 1/2茶匙
番茄膏 (tomato paste) 2湯匙
清雞湯(高湯)3/4杯
麵粉 (plain flour) 1湯匙
鹽 少許
糖 少許

焗豬扒飯製作圖-Baked-Pork-Chops-with-Rice-Procedures

做法:
  1. 先把豬扒洗凈及用刀背或錐肉工具拍鬆。用醃料拌勻,醃約30分鐘。蘸少許蛋汁,撲上麵粉,放入燒熱的油鑊中煎熟,直至兩面金黃色,兜起備用。
  2. 放點油在原鑊中,放下洋蔥炒香,下 1/2茶匙蒜蓉繼續炒。然後放入蘑菇(新鮮蘑菇炒熱會出水,但繼續加熱後,就會乾身)。跟著,放下青、紅椒,番茄,落少許鹽。所有材料炒軟身後,兜起備用。
  3. 在原鑊中,放點油燒熱,倒進剩下的蛋汁,見蛋汁有些少熟,就加入白飯炒勻。然後加入 2/3炒好的雜菜,拌勻後倒進焗盤中,待用。
  4. 在油鑊中,放下1/2茶匙蒜蓉炒香,轉小火,加入番茄膏炒勻,跟著倒進上湯煮滾,逐少加進麵粉,汁開始變濃,自己試味,加鹽和糖調味。加入豬扒和其餘的蔬菜,拌勻後,把所有材料倒進焗盤鋪在炒飯上。上面灑上芝士. 放入已預熱至220度C的焗爐中,焗約15至20分鐘(視乎焗爐火力而定),直至芝士轉金黃色即成。
溫馨提示:
  • 如愛吃素的,可省去豬扒,就變成一道美味的焗蔬菜飯了。





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41 則留言 :

  1. 這的確是經典哩!
    焗完後的 Cheese 整個融在豬扒上,
    真的好好吃呀!!
    美食當前, 趕快開動啦! =P

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  2. 回應 Mimi:
    我們到茶餐廳也很喜歡點焗豬扒飯吃
    住慣澳洲的孩子也喜歡,真是經典耶!

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  3. 比起雪雪家樓下的連鎖快餐店,呀~不對不對!應是全港的連鎖快餐店才是,基絲汀的焗豬扒飯真是色、香、味俱全,而且,裡面還充滿著基絲汀的愛心,就是一向不喜歡吃飯的雪雪,也應該可以全吞下肚呢~

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  4. 回應雪雪;
    是呀,自己做的好處,就是落料足,要吃甚麼,就落甚麼,棒呀~
    謝謝雪雪的欣賞,有機會要請你吃餐焗豬扒嘞~

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  5. Oh my, this is like my brother's favourite dish at all times! xD
    what kinda of plate did you use for this? just a regular oven plate or there's a special kinda plate?
    thankss you're blog is very helpfullllllllll!

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  6. To Yannie,
    I used ceramic baking tray for cooking this dish, that conducts the heat better.

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  7. 通常買豬扒有無咩特別技巧架呢,又煎又焗出到嚟會唔會好乾又硬呢?

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  8. 回應man,
    買 pork loin chops 最好,肉質軟稔。要先用刀背剁鬆。

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  9. I live in HK and my kitchen is very small, i only get a microwave oven but i like to cook meals myself. Would you be kind enough to introduce some microwave recipes and they do not need to fry any stuff as i do not get 抽油煙機 to exhaust oil and smoke. Thank you very much!

    From Mrs. Cheung 25 September 2010

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  10. Hi Mrs. Cheung,
    Thanks so much for your message.
    So sorry that I don't use microwave oven to cook actually, just for reheating. I understand your needs and situation, it might be a good idea to get a cookbook specialized in microwave oven cooking. What do you think?

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  11. HI Christine, I made it last night and it was fantastic. Thanks for your recipe! As I like mix and match recipes for cooking hehehe...is it possible to use this fried rice recipe with your pork chops in tomato sauce recipe and bake it? I'm not sure...

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  12. Hi Bonnie,
    Why not? It's a good idea of using fried rice with pork chops in tomato sauce. It should be very delicious too.

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  13. Hi Christine,

    I'm your big fans :) May I know how many cheese that you'd put in and the portion for this recipes is for how many people?

    Thank you.

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  14. Hi Rachel,
    This recipe is for 4 people.
    You can sprinkle as many cheese as you like. No exact amount required.

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  15. we love u. You are so great and generous to share your recipe. My husband and I are hunger for HK taste as the only good taste HK restaurant is quite far. I have tried the 'so good' recipe but we don't like it. I follow yours once, BING! Got it! Keep it up!

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  16. We love you. My husband and I miss the HK taste so much and the only local good HK cafe is quite far. I have tried the 'so good' recipe but it is too juicy. Then I see yours. Bing! Got it! Thank you for your generosity to share the recipe. Keep it up!

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  17. @margaret
    Aw, it's so nice to read your message. Very encouraging.
    Yeah, we both miss the real, authentic Hong Kong foods. This baked pork chop rice is a must to keep eating. Now, everything is ready and handy to gather, we can whip it up whenever we crave for.

    Happy cooking to you, Margaret!

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  18. Wow! Lots of good and easy recipes for us housewifes in Canada too!

    Keep up the good work Christine! :)

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  19. Christine,
    我今天第一次在朋友家做饭,也是第一次做焗猪扒饭,还做了9个人分量. 大家都很喜欢, 谢谢!!!
    Jean

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  20. @Jean:
    我都很歡喜聽到這個消息。多謝你告訴我。 :)

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  21. Hi Christine

    This is my first time to view your website. I live in Sydney and always want to cook Baked Pork Chops with Fried Rice at home. I'll follow this recipe next week. However, what kind of rice we should use? Leftover rice or fresh cooked rice?

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  22. @Grace:
    Leftover rice is better because the rice won't get soggy after frying and topped with sauce.
    But sometimes I used freshly cooked rice. Just add less water to cook the rice. It works for me too.

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  23. Christine,

    God truly gave you a cooking talent. I tried your lamb shank and pork chops on rice. They are wonderful even my Caucasian husband likes the Hong Kong Style baked pork chops on rice.

    As to the Japanese Cheese Cake, I failed the first time. No matter how long I cooked (over 2 hours), it's still soggy inside like an egg tart filling. Then, I used the recipe from food.com, which is very similar to yours but with much less milk (3 oz.). I succeeded.

    I wonder whether you have a typo mistake in your recipe. Did you use 1 cup (250 ml) milk to make your Japanese Cheese Cake? Thank you for sharing your recipes and tips.

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  24. @Katy Reed:
    Thanks for your nice words. I have double checked the recipe. It's all right. Many of my fans baked their cheesecakes with success as well.
    Yes, there are many variations of Japanese cheesecakes. Those with less milk will produce more cake-like texture. And this one here is tremendously creamy and smooth, needs more baking time.

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  25. I tried this recipe this past weekend, and it was good. Somehow the sauce color is not as dark as yours. Why is it?

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  26. @匿名
    Could it be the colour of tomato paste or soy sauce?

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  27. pork loin chops 是猪的那一部分?

    Liling

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  28. Can I use the Cream Cheese as one of the ingredient in this receipt?

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  29. @Yuki Cheese:
    It's better to use stretchy cheese, like cheddar, or Mozzarella.

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  30. Hi Christine,
    Thank you for this wonderful recipe of yours. It turned out truly delicious and way better than what i had in any other HongKong cafe. And i cant even find a HK cafe in Christchurch!
    Forgot to buy the tomato paste, so i used the tomato pasta sauce, and it still taste wonderful! Do share with us more HongKong cuisine!

    Meiting

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  31. @Meiting
    Wow, your comment really made my day. Thanks for letting me know how you like my recipe.
    Sure, I'll post more once I've done any. I miss my hometown foods too.

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  32. 如果唔 用茄膏,係咪冇咁好食?因為我好怕茄膏茄醬呢類食品。

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  33. 一人份量的焗豬排飯,可用toaster oven 而不用焗爐嗎?

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  34. @EE:
    這個焗豬扒飯用 toaster oven 絕對沒問題的。不過,要自己調較溫度和時間,因為發熱線比較接近食物,要調低溫度一些,以免燒焦啊。

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  35. 請問這個食譜有英文的嗎?? 謝謝!

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  36. 请问,如果没有用清鸡汤,用水可以吗?因为我看你很多菜都有放鸡汤的。谢谢!

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    1. 雞湯是為了增加鮮味。也可不加。用水代替。

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  37. Wow!!! That was so awesome!!! I was missing my childhood HK food and made this for my family tonight!! I used white cheddar with a little mix of Parmesan cheese as that's what I have in the fridge. Also, I took a short cut and use a jar of yummy tomatoes basil sauce instead of the tomato paste... It was still awesome!!! Thank you so much for all these great recipe!!! It bring me my childhood back...

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    1. Hi Gracie,
      Thanks so much for your encouraging words.
      Yeah, this dish can be twisted in many versions. Glad that you loved my recipe.

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