Baked Pork Chop with Fried Rice in Thai Green Curry

2021-06-20
  • Yield : 1
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 25m

The dish is cuddly and memorable.

Tips: Rice wine can replace shaoxing wine.

Ingredients

  • Pork Chop(boneless) 2 pc
  • Eggplants(cut into thick shreds) 120g
  • Basil Leave 20 sheets
  • Lime Leaves(cut into thick shreds) 3 sheets
  • Bird's-eye Chili(sliced) 1 pc
  • Egg(beated) 2 pc
  • Rice(cooked) 2 bowls
  • Cornstarch 1/2 tsp
  • Water 1 tbsp
  • Salt some
  • Oil 1 tsp, 2 tsp, 2 tsp
  • MARINADE
  • Light Soy Sauce 1.5 tsp
  • Oyster Sauce 1/2 tsp
  • Shaoxing Wine 1 tsp
  • Sugar 1/4 tsp
  • White Pepper Powder some
  • Cornstarch 2 tsp
  • Oil 2 tsp
  • SEASONING
  • Thai Green Curry Sauce 2 tbsp
  • Coconut Milk 200ml
  • Water 5 tbsp

Method

Step 1

Mix the pork chop with marinade. Beat 1 egg with a dash of salt. Fry the egg and break up the egg. Put in the rice and mix it well with the egg. Stir-fry for a while. Place the fried rice in a baking dish.

Step 2

Heat 1 tsp oil in the pan. Beat 1 egg. Coat the eggplants with the the beaten egg and then pan-fry. Set aside.

Step 3

Heat 2 tsp oil in the pan. Coat the pork chop with beaten egg and pan-fry them. Cut into pieces and place them on the fried rice.

Step 4

Heat 2 tsp oil in the pan, add bird's eye chili and seasonings. Add the eggplants, mix cornstarch and 1 tbsp water. Toss in lime leaves and basil leaves and saute well. Pour it over the pork chops and rice.

Step 5

Preheat the oven at 200 C for 10 minutes. Place the dish in oven and bake at 200C for 5 minutes. Place a few basil leaves in the dish. Serve.

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Comment (1)

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