"Pork chop rice" modified

"Pork chop rice" modified

This is a favorite dish in Hong Kong's local restaurants, very filling and tasty. I used semi-dried tomato instead of tomato sauce and quinoa with seaweed instead of plain rice. 

multi colours seaweed flakes

1. Boil quinoa with 2 times its volume of water and a handful of mix colours seaweed flakes, that gives extra nutrients and a savory taste, cook until soft.

2. Season pork chop with salt and pepper, soak semi-dried tomato in some water to re-inflate.

3. Sear garlic slices until golden, sear pork chop both sides golden, add tomato and juice to warm up, then coriander just before serving.