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Chinese Style Pork Chops (Chinese Cooking Recipe)



Chinese Style Pork Chops (Chinese Cooking Recipe)

Welcome to Xiao’s Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.

Ingredients:
4 Boneless Pork Chops (700g Weight)
10g Ginger
2 Spring Onions
3 Star Anise
15ml Light Soy Sauce
15ml Dark Soy Sauce
20ml Cooking Wine
50g Cornflour
30g Sugar
Salt To Taste

Method:
1. Roughly chop the spring onions and slice the ginger
2. Tenderize the chops
3. Place the cooking wine, pinch of salt, spring onions and ginger in a large bowl, mix well
4. Place the chops into the bowl, mix and ensure an even coverage, leave to marinate for 30 minutes
5. Remove the chops from bowl and keep the ginger and spring onion
6. Cover both sides of the chops with cornflour
7. Heat 150ml of oil in the pan over medium heat
8. Place chops in the pan, fry for 3 minutes each side until lightly brown, remove from pan
9. Leave small amount of oil in the wok and discard the rest
10.Place the ginger and spring used for marinating into the wok, fry for 10 seconds
11. Add the star anise, chops and light soy sauce. Gently stir and then add 700ml of boiling water
12. Cover the wok and boil for 10 minutes
13. Add sugar and dark soy sauce, gently stir, cover and continue to cook for about 5 minutes until the juice has reduced to minimum
14. Place onto a dish, sprinkle with salt and serve

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What do you think?

6 Comments

  1. Wow! I will have to take a nap before I start this task. Ingenious! I was looking for a recipe that would take about 10 minutes. Thanks for taking the time to show me this recipe. Very beautifully presented… and the chops look delicious!

  2. I've noticed, that in some of your recipes the ginger is unpeeled, in this one it's peeled, does it make a difference?

  3. Frying then braising…. does the chop become too tough? I will have to try this.