Baked Curry Pork Chop on Rice

1. In a medium pot over medium heat, cook the onions and garlic until soft and translucent.

2. Deglaze with sake, allowing it to reduce by 50%.

3. Stir in the Hong Kong curry base and cook for 1 minute to release its aroma.

4. Pour in the chicken stock and add the bay leaf. Simmer for 10 minutes.

5. Stir in coconut milk, remove from heat, and discard the bay leaf.

6. Use an immersion blender (or regular blender) to create a silky smooth consistency.

7. Season with sugar and salt to taste.

8. In a bowl, mix soy sauce, Shaoxing wine, cornstarch, egg, and white pepper.

9. Add the pork chops to the marinade and let them rest for at least 1 hour (or overnight for best flavor).

10. Dredge the marinated pork chops in rice flour, ensuring an even coating.

11. Heat 1 cm of oil in a pan over medium-high heat.

12. Fry each pork chop for 3-4 minutes per side until golden brown and crispy.

13. Remove and let them rest for 5 minutes before slicing.

14. Preheat the oven to 400°F (200°C).

15. In an oven-safe dish, layer: Cooked rice at the bottom. Sliced fried pork chops on top. Ladle curry sauce generously over the pork.

16. Sprinkle corn kernels evenly over the dish.

17. Top with shredded cheese.

18. Bake for 15-20 minutes until the cheese is golden brown and bubbly.

19. Serve immediately and enjoy!