Savory Scallion Pork Chops: A Shanghai-Inspired Delight
This Scallion Pork Chops recipe combines tender pork with a savory soy-based sauce and fresh green onions. It's a quick and delicious dish that's perfect for busy weeknights, and the sauce is perfect for serving over rice.
Servings 4
Calories 339kcal
Ingredients
- 500 g Pork tenderloin
- 300 g Green onions
- 3 tbsp Cooking oil
Marinade ingredients:
- 1 tsp salt
- 1/2 tsp ground white pepper
- 1 tbsp light soy sauce
- 20 ml scallion-ginger water made by soaking chopped scallions and ginger in hot water, then cooling and straining the liquid
- 1 egg
- 1 tbsp sweet potato starch can substitute with cornstarch
- 1 tbsp cooking oil
Sauce ingredients:
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp dark soy sauce
- 1 tsp sugar
Instructions
Preparing the Pork
- Tenderize the pork:
- Place the pork slices on a cutting board and gently pound them with the back of a knife or a meat mallet. This helps loosen the meat, allowing it to absorb the marinade better and cook more evenly.
- Check for any connective tissue (if present) and make 2–3 small cuts in those areas to prevent the pork from curling during cooking.
- Marinate the pork:
- In a bowl, combine the pork slices with 1 tsp salt, 1/2 tsp white pepper, 1 tbsp light soy sauce, and 20ml scallion-ginger water. Mix well by hand, ensuring each slice is evenly coated.
- Add 1 egg and 1 tbsp sweet potato starch, and mix again until the pork is evenly coated with the starch and egg mixture.
- Finally, drizzle 1 tbsp cooking oil over the pork and mix well. Let it marinate for 20 minutes to allow the flavors to penetrate.
Preparing the Ingredients
- Cut the green onions into 5cm segments, separating the white and green parts.
- Prepare some sweet potato starch in a shallow dish for coating the pork later.
Pan-Frying the Pork
- Heat a pan over medium heat and add enough cooking oil to coat the bottom. Heat the oil until it reaches about 60% hot (test by inserting a chopstick—small bubbles should form around it).
- Take the marinated pork slices and coat them evenly with sweet potato starch on both sides, shaking off any excess.
- Place the coated pork slices in the pan and fry over medium-low heat. Flip them occasionally to ensure even cooking, frying for about 3–4 minutes per side until golden brown.
- If cooking in batches, avoid overcrowding the pan to ensure even frying. Once done, remove the pork and set aside.
Braising the Pork
- In the same pan, leave a small amount of oil and add the white parts of the green onions. Sauté over low heat until fragrant and slightly golden.
- Add the green parts of the onions and stir-fry briefly.
- Arrange the fried pork slices in the pan, then add 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1/2 tsp dark soy sauce, and 1 tsp sugar. Stir gently to coat the pork evenly.
- Pour in enough hot water to cover half of the pork. Cover the pan and simmer over low heat for 10–12 minutes, allowing the pork to absorb the flavors of the sauce.
- After simmering, remove the lid, increase the heat to high, and reduce the sauce until it thickens slightly. Be careful not to reduce it completely—leave some sauce for serving.
- Once the sauce has thickened, turn off the heat and transfer the pork and onions to a serving plate.
Nutrition
Calories: 339kcal | Carbohydrates: 11g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 1300mg | Potassium: 735mg | Fiber: 2g | Sugar: 3g | Vitamin A: 810IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 3mg