Pork Chop on Sweet Potato Kale Hash – Delishar

It’s day 4 on this Whole30 food journey. To be honest, it hasn’t been a walk in the park. I am missing my sugar and carbs a whole lot. Although we have been eating well, it felt like we did not have a full or complete meal without the rice, pasta, bread etc. Our energy level have been pretty low. On top of that, our grocery bills has gone up by 100%. This is because I need to purchase Whole30 compliant sauces, organic produce, and grass fed, free range meat. A small price to pay for a healthy body. 

I’ve also been waking up earlier in the morning to make breakfast for the husband before he leaves for work at 7am. Before we started this, he would just have eggs & toast, pancakes, french toast, a sandwich, oats, or cereal. Come to think of it now, many of those food are processed. 

Yeah, so I’m basically cooking 3 meals a day. I make lunch for myself, and I usually make a larger portion so the husband can bring it to school for lunch the next day. Cooking and developing recipes has been interesting. Challenging, but intriguing. I learn a lot more about the produce that I use, I learned to read labels, and it forces me to make my own ‘from scratch’ sauces/paste. 

It’s only been 4 days, so it’s too early to say if I’m already seeing some changes with my body. Yesterday was a hive-free day for me! See, I suffer from hives every single day, usually in the evenings. Been to the doctor but nothing conclusive. I have also been having shorter sinus duration in the morning. Usually, I’d have to use up 20 pieces of tissues and wait until about 9-ish to 10am for my sinuses to find its balance. But yesterday, only 2 tissues, and everything was good within 30 minutes. It might just be a good allergy day for me. Will continue to monitor. Meanwhile, here is the video recipe.

Through this journey, I’ve a new found love for Kale and the many lovely health benefits that come with it. It’s a great versatile vegetable that can be eaten raw or cooked. Healthyline has a great comprehensive piece of health benefits of Kale that is backed up by science if you are interested to learn more. 

Pork Chop on Sweet Potato Kale Hash


Roasted sweet potatoes

  • 2 medium sweet potatoes peeled & cubed
  • 1 tsp cumin
  • 3/4 tsp smoked paprika
  • 2 tbsp olive oil
  • Salt and pepper to taste


  • 4 cups kale chopped into smaller pieces
  • 1/2 yellow onion sliced
  • 1/2 red pepper diced
  • 2 cloves garlic minced
  • 2 tsp olive oil
  • 1 tbsp ghee
  • Salt and pepper to taste

Pork chops

  • 4 bone in pork chops about 1/2 inch thick
  • 1/2 tsp smoked paprika
  • Garlic salt to taste
  • Black pepper to taste
  • 1 tbsp olive oil

Roasted sweet potatoes

  • Preheat oven to 190C.

  • Spread sweet potatoes on baking tray.

  • Drizzle olive oil over, and season with spices.

  • Toss to coat, and lay them out on a single layer.

  • Roast 35-40 minutes until browned and tender.

Pork chops

  • Drizzle oil over pork chops.

  • Season both sides of pork chops with salt, pepper, and paprika.

  • Massage in the seasoning.

  • In a lightly greased pan over medium high heat, place pork chops to cook for 2-3 minutes each side until lightly browned.

  • Transfer to a plate and tent with tin foil for 10 minutes to let juices redistribute.


  • Heat pan over medium high heat with olive oil.

  • Saute onion for a minute until soft, then add pepper to cook for another minute.

  • Add garlic and saute for 30 seconds.

  • Add kale, and cook until starting to wilt.

  • Season with salt and pepper, and turn off heat.

  • Add in roasted sweet potatoes and toss to combine.

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Hong Kong Pork Chop Baked Rice – Delishar

One of the must-have when visiting a Cha Chan Teng is their cheesy baked rice. This is my take on the staple. Instead of having the pork chop buried under the bed of melted cheese, I marinated it in a Din Tai Fung copycat marinade, breaded it and shallow fried it for some added texture. If you like the meat baked under the cheese, here’s a much older recipe that I have shared.

The girls approved in unison when I asked what they thought of it. Both of them could not stop munching on the cheese crust. They also mentioned that the pork chops tasted familiar, just like the ones at the ‘dumpling restaurant’. Definitely a win for me!

Even my self-proclaimed super picky vegetarian daughter who doesn’t like eating meat was requesting for second and third servings of the pork chops. I’m so glad I made extra servings! You can skip the egg and panko coating. Simply dust it with a light coating of cornflour before pan-frying it for something more similar to what you’d get at DTF. Without further ado, here is the recipe. Watch my insta-stories highlights to see how I made it!

Hong Kong Pork Chop Baked Rice

Pork Chops

  • 6 pieces Pork loin / chops
  • 1 egg lightly beaten
  • 1 cup panko bread crumbs
  • 1 tsp 5 spice powder
  • 1/2 tsp sugar
  • 1/2 tsp white pepper
  • 1 tsp corn flour
  • 1 1/2 tbsp light soy sauce
  • 1 tbsp shao xing wine
  • 2 tsp sesame oil
  • oil to fry pork

Sweet and Tangy Sauce

  • 1 small red pepper sliced into strips
  • 1 small green pepper sliced into strips
  • 1 small yellow pepper sliced into strips
  • 1 small yellow onion thinly sliced
  • 1 tomato cut into wedges
  • 2 cloves garlic minced
  • 1 cup chicken stock
  • 1/2 cup tomato ketchup
  • 1 tbsp worchestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp rice vinegar
  • 1/2 tsp white pepper
  • corn starch slurry
  • salt to taste
  • 2 tbsp cooking oil

Egg Fried Rice

  • 4-5 cups cooked rice
  • 1 cup frozen mixed vegetables
  • 2 cloves garlic minced
  • 2 eggs lightly beaten
  • salt to taste
  • white pepper to taste
  • 1 tbsp cooking oil

Toppings and garnish

  • 1 1/2 cups shredded mozzarella cheese
  • 1 tbsp chopped spring onions to garnish

Pork Chops

  • Tenderise pork chops with a meat mallet on both sides.

  • Marinate it with 5 spice powder, corn flour, sugar, white pepper, soy sauce, shaoxing wine, and sesame oil for at least 30 minutes.

  • Pour the beaten egg over the marinated pork. Toss to coat.

  • Let the excess egg drip off then coat both sides with panko bread crumb.

  • Heat oil in a pan over medium heat, and shallow fry both sides for 2-3 minutes or until golden and cooked through. Rest the crispy pork chops over a wire rack to cool for 5 minutes or so before serving.

Fried Rice

  • Pour the egg over the rice and coat it evenly using a spoon.

  • Heat pan over medium-high, add in the oil and cook garlic for 30 seconds until fragrant.

  • Add the rice and toss to cook for about 5 minutes. Then add frozen vegetables to cook for another 2 minutes. Season with salt and pepper.

  • Transfer rice into baking dish.

Sweet and tangy sauce

  • Heat pan over medium-high with oil. Add onions and pepper and cook until tender. Add in garlic to cook for another 30 seconds.

  • Pour in the rest of the ingredients except corn starch slurry.

  • Mix to combine, adjust seasoning, and simmer on low heat for 5 minutes.

  • Stir in corn starch slurry to thicken the sauce. Then pour the sauce over the fried rice.

Baking the rice

  • Preheat the oven to 200C.

  • Top the cheese over the prepared rice.

  • Bake for 15-20 minutes at 200C until cheese is melty.

  • Top with prepared pork chops and garnish with spring onions.

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