Guilty Braised Pork Chop with Spring Onion
There are some really tasty foods that are quite unhealthy but you just can’t resist. This dark and messy braised pork is one of the popular dishes served at the canteen of the university I worked for. Some of my colleagues even took away a few more pieces for home dinner. It consumes quite a lot of soy sauce and sugar, but its key taste is from a generous amount of spring onion.
Pork chop, 4, 500g;
Spring onion, 100g;
Light soy sauce, dark soy sauce, sugar, Chinese cooking wine, cornstarch, a small egg.
How to do –
1. Prepare the pork. Place a piece of pork chop on a cutting board, cover it with kitchen towel, and hammer both sides with meat hammer, or a rolling pin, so as to break the meat fibre;
2. Then give three or four cuts with a scissor at the edge of the pork, so that it won’t curl up when cooking;
3. Put all pork in a mixing bowl, put in 1tbsp of cooking wine, 1tbsp of light soy sauce, 1tsp of sugar, 1 small egg and 2tbsp of corn starch, mix well, keep in fridge and let them marinate for about half an hour;
4. Spring onion cleaned and cut them apart;
5. Heat a pan, put in a generous amount of olive oil, but not like deep-frying, and pan-fried the pork till both sides turn golden. They don’t need to be fully cooked at this step;
6. Keep a little oil in pan, fry the spring onion till fragrant;
7. Put in the pork, seasoned with 2tbsp of dark soy sauce, 5tbsp of light soy sauce, 5tbsp of sugar, 5tbsp of Chinese cooking wine, and water till meat is covered. Lid covered, bring to boil and let it simmer in medium heat for 20 minutes;
8. Have a taste and adjust with more sugar or salt, this dish should be sweet and savoury. Then bring up the heat to reduce the sauce. Make sure to keep some sauce, it’s the guiltiest rice and noodle killer.