Step 1

Place the pork chops, one piece at a time, onto a sturdy cutting board. Use a meat pounder (meat mallet), or the spine of a cleaver, to flatten the meat.

Step 2

Flip over to do the same to the other side until the meat is reduced to about half of the original thickness.

Step 3

Put the pork chops into a large mixing bowl. Add light soy sauce, cornstarch (mixed with water) and white pepper.

Step 4

Use your hand to mix and rub until the liquid has been fully absorbed by the meat. Leave to marinate for 30 minutes or so.

Step 5

Add oil to a large skillet (frying pan). Place it over high heat. When the oil is hot, lay in the marinated pork chops without overlapping.

Step 6

As soon as the surface touching the skillet loses its pinkness and becomes lightly golden, turn the meat over to sear the other side (do not overcook). Remove from the skillet once both sides are done. Set aside.

Step 7

Turn the heat down to medium. Fry scallions in the remaining oil in the skillet until they begin to wilt and char slightly.

Step 8

Put the pork chop over the scallions. Add Shaoxing rice wine, dark soy sauce, light soy sauce, sugar and hot water. Cover with a lid and leave to braise for 5 to 7 minutes (see note 2).

Step 9

Remove the lid and turn the heat up to high. Let boil vigorously to reduce and thicken the cooking liquid.

Step 10

Dish out and serve warm with steamed rice or noodle soup (use the sauce diluted with hot water as the soup).