Braised Pork Chop (Hong Shao Da Pai)

Braised Pork Chop (Hong Shao Da Pai)

Ingredients

• 500g Pork chop
• 200g Starch/Cornstarch
• 2 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 1 tbsp Cooking wine
• as needed Star anise and bay leaves
• as needed Scallion and ginger

Instructions

1. Rinse pork chop and pat dry. Tenderize with meat mallet for softer texture.
2. Marinate with ginger slices, scallion segments and cooking wine for 15 minutes.
3. Coat evenly with dry starch to lock in moisture.
4. Shake off excess starch.
5. Heat oil to 70%, fry pork chop until golden on both sides.
6. Drain and set aside.
7. Sauté scallion, ginger and star anise in a clean wok until fragrant.
8. Add pork chop, pour in boiling water to cover. Add rock sugar, salt, light soy sauce and dark soy sauce.
9. High heat, reduce sauce until slightly thick. Serve immediately.
10. This dish has a beautiful glossy color and rich savory-sweet flavor. Pairs perfectly with steamed rice or noodles.