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Shanghai braised pork chops (葱烤排骨)
A Shanghai home-style dish. A generous amount of scallions melts into the sweet soy sauce under the chops.
- Total time
- 60 minutes
- Makes
- 6 servings
- Adapted from
- The Woks of Life
Ingredients
Pork
Marinade
Coating
Oil
Scallions
Braise
Method
- Snip the fat along the edge of each chop twice so it won't curl. Pound to ¼–½ inch thick.
- Toss the chops with the marinade until it's absorbed.
- Mix in the eggs, then the cornstarch. Rest 15 minutes.
- Wash the scallions, dry them well, and cut them.
- Heat the wok on medium-high until smoking and add the oil. Fry the chops in two batches, 30–60 seconds a side, until light golden. Any longer and they toughen.
- Leave about 2 tbsp oil in the wok. On medium, cook the scallions until wilted and browned at the edges.
- Lay the chops on the scallions, add the braise, cover, and simmer 3 minutes.
- Flip the chops into the sauce, cover, and simmer 2–3 minutes more.
- Move the chops to a platter. On high, reduce the sauce 1–2 minutes until glossy, leaving some loose for the rice.
- Top the chops with the scallions and sauce, and serve with rice.