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Macanese baked pork chop rice is a beloved comfort dish of this vibrant food culture.

Join Chicago chefs Abraham Conlon and Adrienne Lo on a journey to discover the vibrant culinary culture of Macau. Their Chicago-based Macanese restaurant, Fat Rice, draws a crowd that craves this particular style of Portuguese-influenced Asian cuisine, like this Macanese baked pork chop rice, and with their new cookbook, you can try it at home.

This dish seems so wrong and dirty in the most delicious way possible: a cookie-crusted, deep-fried pork chop over fried rice, covered in a rich sauce and melted cheese. It’s a product of cha chaan teng (diner-like and tea restaurants) that were meant to appeal to the taste of visiting Westerners, offering Chinese-ified Western food (as opposed to the Americanized Chinese food found in the United States today).

Reprinted with permission from The Adventures of Fat Rice