Scallion Pork Chops (葱烤大排)
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Marinate
30 mins
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Total Time
43 mins
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Servings
6
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Calories
317 kcal
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Course
Main Course
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Cuisine
Chinese
Scallion Pork Chops (葱烤大排)
Description
This recipe begins by pounding thick pork chops to even their thickness, aiding tenderness and even cooking. The chops are marinated in light soy sauce, cornstarch-water slurry, and white pepper to season and improve texture. After marinating, the pork chops are seared on both sides until lightly golden but not overcooked.
The chops are then braised in the pan using scallions, Shaoxing rice wine, dark soy sauce, light soy sauce, sugar, and hot water. The scallions soften and infuse the sauce with fragrance while balancing the savory and sweet soy components. This braising step tenderizes the meat further and develops a glossy, richly flavored coating.
The dish is traditionally served hot, showcasing tender pork infused with aromatic scallions, balanced seasoning, and a subtle sweetness from the sugar. It pairs well with plain rice or simple steamed vegetables to complement the dish's bold flavors.
Cooking time may vary depending on pork chop thickness; using a meat thermometer to ensure an internal temperature of 160°F (71°C) is recommended for doneness and safety.
Ingredients
- 2 lb pork chops about 6 pieces (see note 1)
For marinating
- 1 tablespoon soy sauce light
- 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 soy sauce light
- 1 tablespoon white sugar or to taste
- 4 tablespoon water hot
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
- Both bone-in and boneless pork chops can be used according to preference or availability.
- Adjust cooking time based on chop thickness; ensure the internal temperature reaches 160°F (71°C) for safe consumption.
- Using a meat mallet or the spine of a cleaver to pound chops helps achieve even thickness and tenderness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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