Baked pork chop rice is a Hong Kong style dish that blends Chinese and Western culinary influences and is commonly served in cha chaan teng, the territory's fast casual diners. It starts from a base of fried rice with egg, topped with a pork chop, tomato sauce and cheese, and then baked until the cheese melts before being served. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 2 Origin Period, From (Year) Origin Region Connections
In Cuisine
Source Baked pork chop rice (Wikipedia)
Uses Ingredient
Source Baked pork chop rice (Wikipedia)
Source Baked pork chop rice (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Baked pork chop rice (Wikidata)
P495 (country of origin): British Hong Kong
British Hong Kong
P31 (instance of): Main course
Main course
View the Source2. Baked pork chop rice (Wikipedia)
Origin
One of the first restaurants to serve this dish is Tai Ping Koon Restaurant, which served the dish when it was founded in 1860, and then moved to Hong Kong in 1938.
Introduction
Baked pork chop rice (Chinese: 焗豬扒飯) is a Hong Kong-style Western dish.
- Uses Ingredient: Rice, Infobox main_ingredient field: Rice, pork chops, tomato sauce, cheese
- Uses Ingredient: Cheese, Infobox main_ingredient field: Rice, pork chops, tomato sauce, cheese
In Cuisine: Hong Kong Cuisine, lead paragraph
Baked pork chop rice (Chinese: 焗豬扒飯) is a Hong Kong-style Western dish.
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