Hong Kong-style baked Pork Chop rice | Mutti Recipe

Ingredients

• 3 Pork Chops
• 1" thick bone-in or boneless (preferably blade-end or rib cuts which are juiciest, patted dry with paper towel)
• 1 tbsp soy sauce
• 1 tbsp Chinese cooking wine e.g. Shaoxing or Michu (can substitute dry sherry or water)
• 1 tbsp cornstarch
• 1 tsp sugar
• 1 tsp salt
• 3 dashes white pepper powder
• 5 C leftover medium-grain jasmine or white rice (from about ½ C uncooked grains)
• 3 large eggs (whisked)
• 1/2 C frozen veggies (peas, carrots, corn)
• 1 tsp salt (more or less to taste)
• 2 tbsp oil
• 2 tbsp cornstarch
• 1 onion (halved and thinly sliced)
• 2 tsp minced garlic
• 1/2 C (355 ml) Passata (Strained Tomatoes) (Passata)
• salt to taste
• 1 C shredded cheese (I like a mix of mozzarella and aged cheddar)