Scallion Pork Chops (葱烤大排)

Essentially, this dish consists of perfectly seared pork chops, together with lightly charred scallions, braised in a rich, soy sauce-based liquid. The aromatic, savory-sweet taste combined with the tender, succulent texture makes for an irresistible comforting crowd-pleaser.

While scallion pork chops may not have the same level of fame as Shanghai Pan-Fried Pork Buns (Sheng Jian Bao), it’s a hearty and easy-to-cook dish that’s perfect for feeding a family on both weekdays and weekends. 

Top tips

Here are some pro tips to bear in mind before you start learning the recipe:

• Pound the pork chops for a tender texture
• Marinate the meat before cooking
• Use a generous amount of scallions
• Keep the searing hot and brief
• Boil down the cooking liquid at the end

Ingredients

Here is the simple list of ingredients you need for this recipe:

Pork chops

Usually, bone-in pork chops are used for this recipe. But it’s perfectly fine to use boneless ones. For shooting this recipe, I used pork loin steaks which don’t have any bones but a small portion of fat (it offers great flavor).

It’s best to choose thinly cut pieces. The ones I used were about ⅝ inch (1½ cm) thick.

Scallions

When it comes to scallions (aka green onion/spring onion), don’t be afraid to use a generous amount. The more the merrier! As in my recipe for Scallion Ginger Salmon, they provide a wonderful aroma and flavor to this dish.

Soy sauce

Use both light and dark versions of soy sauce. Light soy sauce provides a salty and umami taste, while dark soy sauce is primarily used for browning the meat and adds a hint of sweetness to the dish.

Shaoxing rice wine

Shaoxing rice wine is an essential condiment in Chinese cuisine, especially in meat-based dishes. It’s known to reduce the gamey taste of meat/fish, while also adding an extra aroma.

Cornstarch

Cornstarch, or tapioca/potato starch, etc, is used to tenderize the pork.

Sugar & white pepper

Shanghai cuisine is renowned for its generous use of sugar for pairing with the salty taste of soy sauce. But please feel free to adjust its quantity to suit your own taste. Additionally, a pinch of white pepper can be added for a subtle heat. 

Cooking oil

Neutral-flavored oil is used in this recipe, such as sunflower, vegetable, canola, rapeseed, corn, peanut, soybean oil, etc. 

Cooking instructions

Step 1: Pound the meat

Put the pork chops onto a cutting board over a stable surface. Pound them, one piece at a time, with a meat pounder (aka meat mallet) or the spine of a cleaver (what I usually use). 

Make sure the pounding motion is firm and controlled. Pound both sides until the pork is flattened to about half of its original thickness.

🛎 Note: What does pounding the meat do?

Here are the reasons why you need to do so:

• It helps to break down the muscle fibers of the pork thus making it more tender to eat. 
• It ensures an even and fast cooking
• It allows the marinade and seasoning to be absorbed more effectively.

Step 2: Marinate the meat

Put the flattened pork chops in a bowl. Add light soy sauce, cornstarch (mixed with a little water) and white pepper. Use your hand (wear gloves if you wish) to stir and rub. Once all the liquid disappears, leave to marinate for about half an hour.

Step 3: Sear the meat

Set a large skillet (frying pan) over high heat and add oil. When the skillet becomes very hot, put in the pork chops in a single layer (you should hear a sizzling sound straightaway).

The meat sears quickly. When the side facing down loses its pinkness and develops a golden color, flip over to sear the other side. When both sides are done, take out the pork leaving the oil in the skillet.

🛎 Note: Be careful not to overcook the pork during this process. A quick sear over high heat helps to lock in the moisture, while lengthy frying over low heat could dry out the meat instead. 

Step 4: Braise the meat

Add scallions to the remaining oil. Spread them out and fry over medium heat. 

When they’re lightly charred, place the pork chop on top. Add Shaoxing rice wine, dark soy sauce, light soy sauce, sugar and hot water.

Briefly stir the cooking liquid then cover the skillet with a lid. Leave to braise for 5 to 7 minutes.

Finally, uncover the skillet and boil down the liquid over high heat. Once the sauce thickens a little, turn off the heat and dish out.

🛎 Note: Use the cooking time as guidance as it may vary depending on the heat power and the thickness/total quantity of the meat. If unsure, use a kitchen thermometer to test (poke into the thickest piece). The internal temperature should be above 160°F/71°C.

How to serve

Enjoy these scallion pork chops with plain steamed rice, accompanied by a simple vegetable dish, such as Smashed Cucumber, Garlic Bok Choy, Water Spinach Stir-fry, etc. 

They also make a great addition to noodle dishes. Dilute the cooking liquid with hot water to make a broth. Add boiled noodles (try homemade ramen, hand-pulled noodles, etc.) then top with a piece of pork chop and the softened scallions. 

Other pork dishes to try

Looking for more classic Chinese dishes using pork? Here are some to try:

📋 Recipe

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