Across the world, people love a good pork chop. While it may come as pricey to some, a good piece of pork is great not only during special celebrations or romantic dates but fun days out with your family! Pork is able to absorb many different flavors well. You can cook it to your preference, no matter what marinade you let it sit in or the sauces you dip it in later on and pair it with a cup of tasty java rice.
But the smoky, tender flavors of a perfect pork chop can be a tough act to follow. Very few things can aptly pair with a meat so flavorful and juicy. Luckily, Filipinos have found something that caters to our tastes in particular: the fragrant and bright java rice.
Not to be confused with its Indonesian rendition, Java rice is like the Filipinos’ response to the fried rice that many Asian countries claim as their native. Like in pancit palabok and molo, annatto powder lends its bright hues to this dish. This makes java rice appealing, not only to the tongue but to the eyes as well. Popular restaurant chains like Aristocrat and Reyes Barbecue contributed to the rise in popularity of this flavorful rice. More often than not, java rice served as the side to flavorful and saucy meaty mains like chicken barbecue, hamburger steak, and –– you guessed it –– the delicious pork chop!
Instead of ordering out, save you and your family the extra splurge by simply preparing this pork chop with java rice at home! These two components, both easy to prepare from the comfort of your own kitchen, come together to produce a delight for all your senses.
Java Rice with Pork Chop Preparations
Before cooking your pork chop, it’s important that you brine your meat first before cooking. This not only cleans the pork, but lets the distinct flavors seep in before the actual cooking even begins. For your pork chop brine, you’ll need to combine 4 cups of cold water, a quarter cup of salt, and 4 pieces of dried bay leaves in a large bowl. After mixing these pieces together, add your 4 pieces of pork chop to the solution. Cover the bowl, and place it in the refrigerator to cool.
This will take about 7 hours, but the clean, tender, and delicious pork you’ll get as an end product will definitely be worth it.
How to Make Java Rice
Let’s start by making your java rice. For this recipe, you’ll need to prepare 1 ½ cups of rice; don’t cook them, but be sure to wash them beforehand. You’ll also need to mince 2 tablespoons’ worth of onion, and a clove of garlic.
To begin, combine your washed rice and 2 cups of water in a cooking pot, then bring it to a boil. After adding in your piece of Knorr Pork Cube, stir until it dissolves, and you’ve blended the mixture well. Cover the pot and adjust the heat between low and medium, and let your rice cook. Once done, remove the cover from the pot and allow it to cool down.
When it’s cooled down considerably, heat 3 tablespoons of annatto oil in a large pan or wok. Your 2 tablespoons of margarine go in right after. Sauté the garlic and onion pieces you minced prior in the pan, until your onions start to soften. Then, add in your cooked rice, and stir fry, making sure to blend all your ingredients together well.
When about 2 minutes are up, add your quarter teaspoon of turmeric powder, alongside half a teaspoon of sugar and salt to taste. Mix your java rice together one final time, then turn the heat off the stove and set it aside.
How to Cook Pork Chop
With your java rice ready, it’s now time to make your juicy and tender pork chops. Heat half a cup of cooking oil in a clean pan. Meanwhile, combine a cup of all purpose flour, ⅛ teaspoon of baking powder, and onion and garlic powder (half a teaspoon of each) in a resealable bag. Seal and shake all these powdery ingredients together, as this will make the “breading” of your pork chop.
Take a piece of brined pork chop and put it in the bag, shaking it. Afterwards, dip it in a bowl with your beaten eggs before putting it back inside the resealable bag, shaking it until you’ve coated the entire piece of pork well. Do this with each piece of pork chop, until you have evenly distributed all the marinade on each of them.
When your oil is hot, fry a piece of pork chop on medium heat until one side turns golden brown. Flip over and do the same for the other side, then place it on a wire rack with a paper towel once finished. Do the same with all your pork chops until they’re all sweet smelling and gorgeous!
Now it’s time to prep the two parts of your dish together. On individual bowls, arrange a cup of java rice each, then put your flavorful pork chop on or beside it. With a plate of papaya atchara on the side, your dish is ready!
Kids and adults alike are sure to love this fantastic combination of java rice and pork chop. Let us know what you think of this dynamic duo!
Java Rice with Pork chop
Java Rice Ingredients:
- 1 1/2 cups rice uncooked (washed)
- 1 piece Knorr Pork Cube
- 1/4 teaspoon turmeric powder
- 2 tablespoons onion minced
- 1 clove garlic minced
- 1/2 teaspoon sugar
- 3 tablespoons annatto oil
- 2 cups water
- 2 tablespoons margarine
- Salt to taste
Fried Pork Chop Ingredients:
- 4 pieces pork chops
- 2 pieces egg beaten
- 1 cup all-purpose flour
- 1/8 teaspoon baking powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- ½ cup cooking oil
Pork Chop Brine ingredients:
- 4 cups water cold
- 1/4 cup salt
- 4 pieces dried bay leaves
- Prepare the pork chop by combining all brine ingredients in a large bowl. Mix well. Add pork chop in the brine solution and brine for 7 hours. Note: Cover the bowl and place it inside the refrigerator to avoid contamination.
- Make the Java rice by combining washed rice and water in a cooking pot. Let the mixture boil. Add Knorr Pork Cube. Stir until well blended. Cover the pot and adjust heat between low to medium. Continue cooking until rice is done. Remove the cover from the pot and let the rice cool down.
- Once the rice cools down completely, heat annatto oil on a pan and then add margarine. Sauté garlic and onion until the latter softens.
- Add cooked rice. Stir-fry for 2 minutes.
- Add turmeric powder and season with sugar and salt as needed. Set aside.
- Start cooking the pork chop by heating oil on a clean pan.
- Combine flour, garlic powder, onion powder, and baking soda in a resealable bag. Seal and shake.
- Place a piece of brined pork chop in the bag and shake. Dip it in beaten egg and then put it back into the bag and shake until well coated.
- Fry one side in medium heat until it turns golden brown. Turn the pork over and do the same to the other side. Note: perform this step on all pork chops.
- Arrange a cup of Java rice with a piece of pork chop on a plate. Serve with papaya atchara. Share and enjoy!
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