Salted Scallion Pork Shoulder
Ingredients
- 400g pork shoulder (marbled)
- 30-50g scallions
- 1 egg
- a pinch cornstarch
- to taste light soy sauce
- to taste oyster sauce
- to taste salt
- to taste sesame oil
- a pinch black pepper
Instructions
- Prepare the pork shoulder. Cut the meat into 2–3 cm thick slices, then use the back of a knife or a meat mallet to pound the pork until the fibers loosen — this improves the texture and helps it absorb marinade. Skip this step if you prefer a firmer bite. ⚠️ Try to use pork shoulder (plum pork) — it's tender with a good balance of lean and fat, not too greasy. If using pork belly or other fatty cuts, consider slicing thinly and pan-frying. If using pork tenderloin, be careful not to overcook it, as it dries out easily.
- Place the pork in a bowl. Add cooking wine, sliced ginger, light soy sauce, oyster sauce, and a pinch of black pepper. Mix well and marinate for 15–30 minutes until flavorful. After marinating, add half an egg white (skip if you find it fussy) and a little cornstarch, then mix again. ⚠️ Some readers reported that adding egg made the pan-frying tricky — likely because too much was added. The egg white is only there to help the cornstarch coating adhere; use it sparingly. If unsure about the amount, simply omit the egg white. The previous version of this recipe suggested a whole egg, which has since been removed.
- While the meat marinates, prepare the salted scallion topping. In a small bowl, finely chop a generous handful of scallions. Add a little minced ginger and garlic, plus a pinch of salt, sugar, sesame oil, and MSG. Stir to combine and set aside.
- Heat the pan and add oil — use a little more than usual to prevent sticking. Add the marinated pork slices and pan-fry over medium-low heat. Gently nudge the meat occasionally to keep it from sticking. Once one side is nicely browned, flip and fry the other side. Avoid flipping too frequently.
- When both sides are set and lightly golden, turn the heat to the lowest setting (or turn it off). Use kitchen shears to cut the meat into bite-sized pieces, or remove the meat to a cutting board and cut it into pieces. Then continue pan-frying over medium-low heat until the pork is fully cooked through. The reason we don't cut the meat into pieces before marinating is to reduce moisture loss — this way the pork gets a nice sear on the outside while staying juicy inside. If you're not particular about that, you can cut the meat into pieces before marinating.
- Once the pork is fully cooked, drain any excess oil from the pan. Add the prepared salted scallion mixture, turn the heat up to medium-high, and toss everything together. Cover with a lid and let it sizzle for 30 seconds, then serve.
- So fragrant! 🎆
