Scallion-Braised Pork Chops
Absolutely delicious!
Ingredients
Pork shoulder (plum cut)
8 slices, 1cm thick
Sichuan peppercorn powder
As needed
Baking soda
A pinch (optional)
Light soy sauce
A little
Ginger slices
4 slices
Egg
1
Cornstarch
As needed
Small scallions
30 stalks
Sauce mixture:
Rock sugar
As needed
Light soy sauce
As needed
Water
As needed
Instructions
1
Step 1
Freeze the pork shoulder briefly, then cut into 1cm thick slices.
2
Step 2
Pound both sides of the meat with a meat mallet until it's roughly twice the original size. If you don't have a meat mallet, use the back of a knife—strike vertically on one side and horizontally on the other.
3
Step 3
Add light soy sauce, Sichuan peppercorn powder, and a small pinch of baking soda (about the size of a dried soybean). Mix well by hand and marinate. Marination time is flexible—the pounded meat absorbs the seasonings quickly. The baking soda is optional; the pork shoulder is already tender enough, but add it if you prefer a softer texture.
4
Step 4
After marinating, add one egg and a suitable amount of cornstarch, then mix well by hand.
5
Step 5
You don't need too much oil—just enough to reach halfway up the meat. When the oil is about 80% hot, add the meat slices.
6
Step 6
Use medium-high heat. Cook until both sides are golden brown, about 15 seconds per side. Medium-high heat is essential—if the heat is too low, the meat won't retain its moisture and will become dry.
7
Step 7
Once all pieces are pan-fried, drain off the excess oil and set aside.
8
Step 8
Add ginger slices to warm oil.
9
Step 9
Add the white parts of the scallions.
10
Step 10
When the white parts soften, add the green parts.
11
Step 11
Arrange the meat slices on top.
12
Step 12
Pour in the sauce mixture prepared with light soy sauce, sugar, and water. It just needs to be roughly level with the meat slices. I use low-sodium light soy sauce, so I don't add extra salt and the seasoning comes out just right. If you use regular light soy sauce or dark soy sauce, add less, and don't add any salt at all—the meat is already salted from the marination.
13
Step 13
Simmer gently for 10 minutes, taste and adjust seasoning, then turn up the heat to reduce the sauce.
14
Step 14
Plate it up~~
15
Step 15
Enjoy~~~ The scallions are delicious too!
