焗豬扒飯

焗 is baked, 豬扒 is pork chop or pork cutlet, and 飯 is rice (cooked), so 焗豬扒飯 is baked pork chop rice.

A cha chaan teng classic, emblematic of Hong Kong's Chinese-Western fusion cuisine, this is baked pork chop on a bed of egg fried rice, surrounded by tomato sauce and topped with cheese.

Personal Note

I had this frequently in my workplace cafeteria during a stint in Hong Kong, so I was excited to see this on the menu at a restaurant in the US, but when I asked for “baked pork chop on rice” as it was listed on the menu, they said “We don't have baked pork chop on rice.” Then I asked for “jyū pàh faahn” (pork chop rice in Cantonese), and they said OK. So it pays to learn the language.

Categories:

港式

茶餐廳

炒飯

Yale:

guhk jyū pàh faahn