Braised Pork Chops, Shanghai-Style
User Reviews
5
24 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
25 mins
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Total Time
1 hr
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Servings
6
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Calories
419 kcal
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Course
Main Course
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Cuisine
Chinese
Braised Pork Chops, Shanghai-Style
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This Shanghai-style Braised Pork Chops recipe features boneless center-cut pork chops tenderized and marinated with Shaoxing wine, soy sauces, and salt, then coated in egg and cornstarch before pan-frying. The dish is finished by braising with scallions, rock sugar, and a soy-based sauce, creating tender chops with a savory-sweet glaze and aromatic scallions.
Description
Braised Pork Chops, Shanghai-Style, begin by cutting small slits in the pork fat to prevent curling, then pounding the pork chops to an even thinness. The chops are marinated in Shaoxing wine, salt, light soy sauce, and water, absorbing flavor and moisture. They are then coated in beaten egg and cornstarch, creating a light crust when cooked. Scallions are prepared by cutting into halves, ensuring dryness to reduce splattering. The dish is cooked in a wok with neutral oil and rock sugar, using water and both light and dark soy sauces to form a braising liquid. The cooking process yields pork chops that are tender, flavorful, with a caramelized and slightly sweet glaze, balanced by the aromatic freshness of scallions.
This dish serves as a satisfying main course with a rich soy-based sauce that can be spooned over rice or noodles. The preparation emphasizes texture contrast and flavor layering typical of Shanghai cuisine.
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Ingredients
For the pork chops:
- 2 pounds pork chops 6 pieces, boneless, center cut
- 2 tablespoons Shaoxing wine
- 1/2 teaspoon salt
- 1 tablespoon soy sauce light
- 3-4 tablespoons water
- 2 egg medium
- 1/3 cup cornstarch
For the rest of the dish:
- 2-3 bunches scallions
- 1/3 cup neutral oil (such as vegetable, canola, or avocado oil)
- 15 g rock sugar (or substitute 1 tbsp granulated sugar for 15g rock sugar)
- 1 1/4-1 1/2 cups water (use less water if your stove has lower BTUs, or more if your stove is very hot)
- 2 tablespoons soy sauce light
- 1 1/2 tablespoons dark soy sauce
Instructions
- For each pork chop, cut 2 small slits along the pork fat on the outer perimeter of the chop to prevent it from curling up during the cooking process. Then pound it front and back using the back of your knife (or a meat tenderizer), until the chops are between ¼ and ½ inch thick (about 0.75cm). This is an important step. Take your time to do it thoroughly.
- Mix the pork chops with the Shaoxing wine, salt, light soy sauce, and water, using your hands to toss the chops until they absorb all the liquid.
- Add 2 medium eggs, and mix until everything is well absorbed and the chops are uniformly coated in egg. Finally, add the cornstarch and mix everything well one more time. Marinate for 15 minutes.
- Wash the scallions and pat them thoroughly dry with a kitchen towel to prevent splattering in the wok later. Cut them in half crosswise. If the stems are particularly thick, you can also cut them in half lengthwise.
- Preheat your wok over medium-high heat until it starts to smoke. Coat the bottom of the wok with 1/3 cup of oil. Test the oil temperature by sticking a chopstick in the oil. A stream of small bubbles means the oil is hot enough to cook the chops. Add the pork chops in two batches, cooking each side for 30 seconds to 1 minute, until the pork chops are a light golden color and the coating is set. Avoid over-frying, or the meat will become tough. Transfer to a plate.
- There should be some oil left in the wok. (If not, add a couple tablespoons.) Over medium heat, add the scallions. Cook for a few minutes until they are wilted and lightly browned around the edges.
- Place the pork chops on top of the bed of scallions. Add the rock sugar, water, light soy sauce, and dark soy sauce. With the heat still at medium, cover and simmer for about 3 minutes.
- Remove the lid, flip the pork chops, and submerge them under the sauce. Cover and simmer for another 2-3 minutes.
- Remove the cover, and increase the heat to high. Stir everything well one more time, and quickly transfer all of the pork chops to a serving platter.
- Let the sauce thicken, cooking for 1-2 minutes, stirring occasionally with your wok spatula and letting it turn glossy and thick enough to coat the spatula. You will still want some sauce to mix with your rice, so don’t reduce it too much!
- Spread the scallions over the pork chops, and pour the sauce over the whole thing. Serve!
Nutrition Information
Show Details
Calories
419kcal
(21%)
Carbohydrates
11g
(4%)
Protein
36g
(72%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.1g
(5%)
Cholesterol
156mg
(52%)
Sodium
1047mg
(44%)
Potassium
636mg
(14%)
Fiber
0.4g
(2%)
Sugar
3g
(6%)
Vitamin A
165IU
(3%)
Vitamin C
2mg
(2%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 36g | 72% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 156mg | 52% |
| Sodium | 1047mg | 44% |
| Potassium | 636mg | 14% |
| Fiber | 0.4g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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