Scallion Pork Chops (葱烤大排)
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Marinate
30 mins
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Total Time
43 mins
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Servings
6
-
Calories
317 kcal
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Course
Main Course
-
Cuisine
Chinese
Scallion Pork Chops (葱烤大排)
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Succulent pork flavored with fried scallions and a rich sauce, Shanghai scallion pork chops are hearty, comforting and quick to prepare.
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Ingredients
- 2 lb pork chops about 6 pieces (see note 1)
For marinating
- 1 tablespoon light soy sauce
- 1½ tablespoon cornstarch mixed with 3 tablespoon water
- ¼ teaspoon ground white pepper
For cooking
- 2 tablespoon neutral cooking oil
- 15 talks scallions cut into halves
- 4 tablespoon Shaoxing rice wine
- 2 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon white sugar or to taste
- 4 tablespoon hot water
Instructions
Pound the meat
- 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.
- Flip over to do the same to the other side until the meat is reduced to about half of the original thickness.
Marinate the meat
- Put the pork chops into a large mixing bowl. Add light soy sauce, cornstarch (mixed with water) and white pepper.
- 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.
Sear the meat
- 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.
- 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.
Braise the meat
- Turn the heat down to medium. Fry scallions in the remaining oil in the skillet until they begin to wilt and char slightly.
- 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).
- Remove the lid and turn the heat up to high. Let boil vigorously to reduce and thicken the cooking liquid.
- Dish out and serve warm with steamed rice or noodle soup (use the sauce diluted with hot water as the soup).
Notes
- You can use either bone-in pork chops or boneless ones. I used pork loin steaks which have no bones for shooting this recipe.
- The cooking time required depends on the thickness of the meat. Adjust if necessary. If unsure, use a meat thermometer to test. The middle of the thickest part should reach 160°F/71°C.
Nutrition Information
Show Details
Serving
1serving
Calories
317kcal
(16%)
Carbohydrates
7g
(2%)
Protein
35g
(70%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
101mg
(34%)
Sodium
756mg
(32%)
Potassium
672mg
(19%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
305IU
(6%)
Vitamin C
6mg
(7%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 317kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 101mg | 34% |
| Sodium | 756mg | 32% |
| Potassium | 672mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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