Braised Pork Chops with Cinnamon
Rich, meaty flavor that never feels greasy.
Ingredients
bone-in pork sirloin
1.5 kg
cassia cinnamon
5 g
vegetable oil (actual usage approx 70g)
900 g
rendered lard
50 g
salt
8 g
white sugar
5 g
cooking wine
15 g
caramel color (stir-fried)
to taste
ginger (sliced)
25 g
scallion (cut into sections)
50 g
chicken broth
1.2 kg
Instructions
1
Step 1
Remove the skin and fat from the pork sirloin, cut the meat into 130g large slices against the grain, pierce the tendons three times with a knife and pound the meat to loosen it. Immediately place the meat slices into a wok of vegetable oil heated to frying temperature, fry until golden brown, then remove and drain the oil. Cut the scallion into sections, slice the ginger, and crush the cassia cinnamon into small pieces.
2
Step 2
Heat the wok over high heat, heat the rendered lard until hot, then stir-fry the scallion and ginger until fragrant. Add the cassia cinnamon and stir-fry briefly, pour in the cooking wine, then add chicken broth, white sugar, and salt. Use caramel color to turn the soup a light red. Bring to a boil, skim off the foam, add the fried pork sirloin slices, bring to a boil again, then turn to low heat and simmer for 40 minutes. Flip the meat over until tender, then remove the cassia cinnamon, scallion and ginger, and transfer the meat to a plate. Turn the heat to high to thicken the sauce in the wok, then drizzle in wet starch and 52g of rendered lard to finish.
