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5.0 from 36 votes

Braised Pork Chops, Shanghai-Style

Braised Pork Chops Shanghai-style, 葱烤排骨 (cōng kǎo páigǔ), are one of the pinnacles of Shanghainese home cooking, with loads of sweet scallions.

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr
Servings: 6
Calories: 419 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the pork chops:
  • 2 pounds boneless center cut pork chops (6 pieces)
  • 2 tablespoons Shaoxing wine
  • 1/2 teaspoon salt
  • 1 tablespoon light soy sauce
  • 3-4 tablespoons water
  • 2 medium eggs
  • 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 light soy sauce
  • 1 1/2 tablespoons dark soy sauce

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Remove the lid, flip the pork chops, and submerge them under the sauce. Cover and simmer for another 2-3 minutes.
  9. 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.
  10. 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!
  11. Spread the scallions over the pork chops, and pour the sauce over the whole thing. Serve!

Nutrition Information

Calories 419kcal (21%) Carbohydrates 11g (4%) Protein 36g (72%) Fat 24g (37%) Saturated Fat 5g (25%) Polyunsaturated Fat 5g Monounsaturated Fat 13g Trans Fat 0.1g Cholesterol 156mg (52%) Sodium 1047mg (44%) Potassium 636mg (18%) 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

% 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.