Pork Chops with Vegetable Rice (排骨菜飯)—An award winning recipe, no kidding!

I meant to share this delicious recipe with you all since a while back but never got a chance to do so.  There were always something that got in the way.  Either I had a new dessert creation that I couldn’t wait to post (that happened more than once), or like the giveaway post that’s time sensitive (I want to make sure the winners get the prize(s) before Valentine’s Day).  And the most recent Culinary Smackdown Battle!  By the way, if you haven’t enter your cookie recipe for the Battle, come join us for the fun here.

However, I have a big reason to share this recipe with you sooner, like now!  Yes, you’ve got it, this recipe that just won the Asian Home Cooking Contest!  I’m so thrilled and couldn’t be more happy to share this great news and this wonderful recipe with you.   It’s a wonderful feeling knowing someone out there appreciate your recipe and the love you put into your dishes.

Pork Chops with Vegetable Rice (排骨菜飯) is a Classic ShangHai dish. My husband and I both love ShangHai cuisine and this is what I would make whenever we crave for the 排骨菜飯. This Pork Chops with Vegetable Rice is comforting, delicious and satisfying. Of course, I put my own little twist on the recipe by adding the shallots toppings.  They are delicious!  Just make sure you get the bone-in, thin cut type of pork chops.  That way, the cooking time is shorter and you’ll get moist and juicy pork chops with a flavorful crust. 



Click here for the link of the recipe that I submitted to the contest.  This site have quite many other Asian dishes as well.  Although I haven’t try others’ recipes, but they all look wonderful and delicious.  Be on the lookout for their next recipe contest.  I can’t wait to see what the theme will be. 
Thank you for stopping by today and have a wonderful week.

Pork Chops with Vegetable Rice (排骨菜飯):

Servings: 4
8 thin pork loin chops
1 lb baby bok choy (青江菜)
2 cups Jasmine rice
2 cups chicken stock
1/2 teaspoon chicken bouillon granules
2 teaspoons minced garlic
3 tablespoons minced shallot
1 red chili pepper, finely diced
2 green onions, finely diced
3 slices ginger
A dash sesame oil
1 teaspoon fish sauce
1/2 teaspoon sugar

Marinade:
2 teaspoons light soy sauce
1 teaspoon sugar
1 teaspoon corn starch
1 teaspoon Shaoxing wine
1/8 teaspoon white pepper
1/4 teaspoon kosher salt
1/2 teaspoon chicken bouillon granules

Mix pork chop with marinade ingredients and marinade for 20 minutes.

Rinse rice and cook in a rice cooker, adding chicken stock instead of water until liquid reaches water level required on rice cooker’s menu (add water if needed).

Rinse baby bok choy and drain well. Roughly chop into pieces. Set aside.

Heat 2 tablespoons of oil in a sauté pan at medium high heat. Cook pork chops until both sides are lightly golden brown and cooked through. Remove and place on a platter.

In the same pan, add ginger slices followed by bok choy and cook until softened. Sprinkle chicken bouillon granules and combine well. Add sesame oil and discard ginger. Drain well. Toss bok choy into cooked rice, stir to combine. Add salt, to taste. Cover and set aside.

Sauté shallots, garlic, chili, and green onions in the same sauté pan until shallots softened and fragrant. Stir in sugar and fish sauce. Remove from heat when sugar dissolved.

To serve, place a scoop of bok choy-rice on a serving plate, top with pork chops and shallots mixture.

This recipe is linked to:
Foodie Friday