chinese pork chops

This pork chop noodle recipe is easy, delicious and warmly satisfying. 

Easy Pork Chop Noodles

pork

150 g spring onions (slice into 10cm lengths)

200 g dried noodles (or the right amount for two person)

soy sauce

sugar

rice wine

Balsamic vinegar

water

flour

Marinating the pork chops: Use a meat mallet to break up the meat fibres and tenderise the pork chops. Mix the pork chops with 1 tablespoon of soy sauce and 3 tablespoons of rice wine. Marinate in the fridge for 20 minutes.

Frying spring onions: Heat the oil in a non-stick frypan over medium-high heat. Add the spring onions and fry until golden brown. Set aside the fried spring onions and leave the oil in the frypan.

Cooking the pork chops: Coat the pork chops in the flour and cook each side for 20 seconds. Add the fried spring onions, 1.5 tablespoon of soy sauce, 3 tablespoons of rice wine, sugar and water to the frypan, put a lid on and cook for 6-7 minutes (turn the pork chops after 3 minutes).

Making the noodles: Cook the dried noodles in boiling water for 4-7 minutes or until the noodles are soft. Drain the noodles and mix with the pork chop sauce and the Balsamic vinegar. Lay the pork chops over the top of the noodles and serve.

Succulent pork flavored with fried scallions and a rich sauce, Shanghai scallion pork chops are hearty, comforting and quick to prepare.

Scallion Pork Chops (葱烤大排)

lb pork chops (about 6 pieces (see note 1))

tbsp light soy sauce

cornstarch

¼ tsp ground white pepper

tbsp neutral cooking oil

scallions

Shaoxing rice wine

tbsp dark soy sauce

tbsp white sugar (or

tbsp water

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.

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

Pound the meat

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

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.

Marinate the meat

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.

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.

Sear the meat

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

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).

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

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

Braise the meat

Top 2 chinese pork chops recipes from across the web

The most viewed chinese pork chops recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Pork Chop Noodles

Scallion Pork Chops (葱烤大排)

Top 2 chinese pork chops recipes from across the web

The most viewed chinese pork chops recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Pork Chop Noodles

Scallion Pork Chops (葱烤大排)

The most viewed chinese pork chops recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine