Go Back
–+ servings
Braised Pork Chops with Scallions
Print Recipe
5 from 15 votes

Braised Pork Chops, Shanghai-Style

Braised Pork Chops Shanghai-style, 葱烤排骨 (cōng kǎo páigǔ), are one of the pinnacles of Shanghainese home cooking, with loads of sweet scallions.
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Course: Main Course
Cuisine: Chinese
Servings: 6
Calories: 419kcal
Author: Judy

Ingredients

For the pork chops:

For the rest of the dish:

  • 2-3 bunches scallions
  • 1/3 cup neutral oil (such as vegetable, canola, or avocado oil)
  • 15 g rock sugar (or substitute 1 tbsp granulated sugar for 15g rock sugar)
  • 1 1/4-1 1/2 cups water (use less water if your stove has lower BTUs, or more if your stove is very hot)
  • 2 tablespoons light soy sauce
  • 1 1/2 tablespoons dark soy sauce
US Customary - Metric

Instructions

  • For each pork chop, cut 2 small slits along the pork fat on the outer perimeter of the chop to prevent it from curling up during the cooking process. Then pound it front and back using the back of your knife (or a meat tenderizer), until the chops are between ¼ and ½ inch thick (about 0.75cm). This is an important step. Take your time to do it thoroughly.
  • Mix the pork chops with the Shaoxing wine, salt, light soy sauce, and water, using your hands to toss the chops until they absorb all the liquid.
  • Add 2 medium eggs, and mix until everything is well absorbed and the chops are uniformly coated in egg. Finally, add the cornstarch and mix everything well one more time. Marinate for 15 minutes.
  • Wash the scallions and pat them thoroughly dry with a kitchen towel to prevent splattering in the wok later. Cut them in half crosswise. If the stems are particularly thick, you can also cut them in half lengthwise.
  • Preheat your wok over medium-high heat until it starts to smoke. Coat the bottom of the wok with 1/3 cup of oil. Test the oil temperature by sticking a chopstick in the oil. A stream of small bubbles means the oil is hot enough to cook the chops. Add the pork chops in two batches, cooking each side for 30 seconds to 1 minute, until the pork chops are a light golden color and the coating is set. Avoid over-frying, or the meat will become tough. Transfer to a plate.
  • There should be some oil left in the wok. (If not, add a couple tablespoons.) Over medium heat, add the scallions. Cook for a few minutes until they are wilted and lightly browned around the edges.
  • Place the pork chops on top of the bed of scallions. Add the rock sugar, water, light soy sauce, and dark soy sauce. With the heat still at medium, cover and simmer for about 3 minutes.
  • Remove the lid, flip the pork chops, and submerge them under the sauce. Cover and simmer for another 2-3 minutes.
  • Remove the cover, and increase the heat to high. Stir everything well one more time, and quickly transfer all of the pork chops to a serving platter.
  • Let the sauce thicken, cooking for 1-2 minutes, stirring occasionally with your wok spatula and letting it turn glossy and thick enough to coat the spatula. You will still want some sauce to mix with your rice, so don’t reduce it too much!
  • Spread the scallions over the pork chops, and pour the sauce over the whole thing. Serve!

Video

Nutrition

Calories: 419kcal | Carbohydrates: 11g | Protein: 36g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 156mg | Sodium: 1047mg | Potassium: 636mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg