A classic Chinese home-style dish featuring tender pork chop braised in a rich savory-sweet sauce. The pork is first tenderized, coated with starch, and pan-fried until golden, then slow-braised with aromatic spices for maximum flavor. The result is a glossy, tender pork chop with deep umami flavors that pairs perfectly with steamed rice.
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Braised Pork Chop (Hong Shao Da Pai)
Other★★ Intermediate45min
Ingredients
| Ingredient | Amount | Notes | |
|---|---|---|---|
| Pork chop | 500g | ||
| Starch/Cornstarch | 200g | ||
| Light soy sauce | 2 tbsp | ||
| Dark soy sauce | 1 tbsp | ||
| Cooking wine | 1 tbsp | ||
| Star anise and bay leaves | as needed | ||
| Scallion and ginger | as needed |
Cooking Steps
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Step 1
Rinse pork chop and pat dry. Tenderize with meat mallet for softer texture.
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Step 2
Marinate with ginger slices, scallion segments and cooking wine for 15 minutes.
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Step 3
Coat evenly with dry starch to lock in moisture.
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Step 4
Shake off excess starch.
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Step 5
Heat oil to 70%, fry pork chop until golden on both sides.
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Step 6
Drain and set aside.
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Step 7
Sauté scallion, ginger and star anise in a clean wok until fragrant.
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Step 8
Add pork chop, pour in boiling water to cover. Add rock sugar, salt, light soy sauce and dark soy sauce.
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Step 9
High heat, reduce sauce until slightly thick. Serve immediately.
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Step 10
This dish has a beautiful glossy color and rich savory-sweet flavor. Pairs perfectly with steamed rice or noodles.
