I’ve many fond food memories from my childhood but probably the most prominent ones are those spent at Mississauga’s Macey’s Restaurant and Hollywood Cafe (used to be inside Golden Square Centre), almost invariably ordering 焗豬扒飯. Nowadays, I seemed to always leave disappointed with how they all fall short in one way or another. This latest [3rd image] is from HK Bistro Cafe for which would have been fine, had I not wanted cheese (for me, this dish is incomplete without cheese). They charged me extra for this fake parmesan---the regret is real. Of course I set out to make my own:
We cooked a jasmine/black blend and dehydrated on stovetop on low. Fried off some minced shallots and garlic, then the rice. Formed a well in the pan and added some beaten eggs to form curds before mixing it all.
Sweated off diced campari tomatoes, mushrooms, peas, onions, and carrots cut rangiri (check out @justonecookbook
if you’re unfamiliar) on a pan. Added dry oregano and half a can of tomato paste, some worcestershire, and ketchup. We thickened it up with a mixture of beef stock and starch, and incorporated a touch of heavy cream near the end.
We scored some thick and marbled capricola cuts of pork shoulder. Seasoned with garlic powder, coarse salt, and black pepper, and into the @anovaculinary
circulator it goes for 3 hours at 64°C (somewhere in between medium rare and medium well, as per @seriouseats
). Out of the bath, they were pat dry and trimmed of excess fat. They were double dredged with potato starch/flour, egg wash with kewpie mayo mixed in, and a breading of panko and crushed spicy pistachios (starch>wash>bread>wash>bread). Reverse-fry on pan (the reverse-sear of pan-frying?) until golden brown.
In an oven-safe ceramic/pyrex, we lined the bottom with a bed of our fried rice, cut strips of the cutlet and laid on top, and ladled the sauce over the pork. We used three types of cheese: mini bocconcini, mild Cheddar, and Iberico. Normally we’d pop it into the oven and broil, but of course I decided to whip out the torch [swipe to the end]. Once we saw slight ripples of blistering brown/black char all over, it was time to enjoy.