Chinese•comfort

Scallion Pork Chops (葱烤大排)

Succulent pork flavored with fried scallions and a rich sauce, Shanghai scallion pork chops are hearty, comforting and quick to prepare.

Ingredients

Quantities are shown as originally provided.

1
Pound the meat
2
Place the pork chops, one piece at a time, onto a sturdy cutting board. Use a meat pounder (meat mallet), or the spine of a cleaver, to flatten the meat.
3
Flip over to do the same to the other side until the meat is reduced to about half of the original thickness.
4
Marinate the meat
5
Put the pork chops into a large mixing bowl. Add light soy sauce, cornstarch (mixed with water) and white pepper.
6
Use your hand to mix and rub until the liquid has been fully absorbed by the meat. Leave to marinate for 30 minutes or so.
7
Sear the meat
8
Add oil to a large skillet (frying pan). Place it over high heat. When the oil is hot, lay in the marinated pork chops without overlapping.
9
As soon as the surface touching the skillet loses its pinkness and becomes lightly golden, turn the meat over to sear the other side (do not overcook). Remove from the skillet once both sides are done. Set aside.
10
Braise the meat
11
Turn the heat down to medium. Fry scallions in the remaining oil in the skillet until they begin to wilt and char slightly.
12
Put the pork chop over the scallions. Add Shaoxing rice wine, dark soy sauce, light soy sauce, sugar and hot water. Cover with a lid and leave to braise for 5 to 7 minutes (see note 2).
13
Remove the lid and turn the heat up to high. Let boil vigorously to reduce and thicken the cooking liquid.
14
Dish out and serve warm with steamed rice or noodle soup (use the sauce diluted with hot water as the soup).