Hong Kong-style baked pork chop rice

• Pork shoulder steaks500g
• Passata300g
• Brown onions150g
• Clear honey15g
• Soy sauce30ml
• Basmati rice300g
• Free range eggs (15 pack)2

Plus salt and pepper. About £4.78 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Cook 300g rice following the pack, then stir-fry with 2 beaten eggs in a little oil for 3 minutes. Spread in a baking dish.

3. 3

   Season 500g pork steaks and fry for 3 minutes on each side until browned. Lay on the rice.

4. 4

   Fry 1 sliced onion for 5 minutes, add 300g passata, 1 tbsp honey and 2 tbsp soy sauce and simmer for 5 minutes. Pour over the pork.

5. 5

   Bake for 15-20 minutes until bubbling and the pork is cooked through.