How a Chinese Chef Cooks Pork Chops (煎豬扒)

Por Made With Lau · 30 min

Ingredientes

Modo de preparo

1. Pat the pork chops dry. Tenderize and flatten them by pounding with the back of a knife or a mallet, first in one direction and then at a 90-degree angle to form a cross-hatch pattern.
2. In a medium bowl, mix the oyster sauce, soy sauce, Shaoxing wine, sugar, black pepper and cornstarch. Add the pork chops and marinate for about 20 minutes.
3. Smash, peel and mince the garlic. Slice and mince the ginger. Slice the white and red onions into 1/4-inch strips.
4. Lightly coat each pork chop in cornstarch, then shake off the excess.
5. Heat a pan over high heat and add enough oil to cover the bottom. Gently place the pork chops in the pan, then reduce the heat to medium.
6. After 4 to 5 minutes, or when the bottom is golden brown, flip the chops.
7. Fry for another 2 to 3 minutes, then push the chops to the sides. In the centre, add the ginger, garlic and onions, making sure they get under the chops.
8. Cook the aromatics for 2 to 3 minutes. Sprinkle the garlic salt over the chops to taste, add the Shaoxing wine, cover immediately and turn off the heat.
9. Let the pan sit covered for 2 to 3 minutes, then uncover, give a final stir and plate the chops on a bed of onions and aromatics.

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