in China

Shanghai Cutlet

updated

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Ingredients for 4 servings:

  • 6 pork chops
  • 6 tbsp rice wine
  • 2 tbsp cornstarch
  • 6 spring onions
  • 300 ml water
  • 50 ml soy sauce, dark
  • 1 ½ tsp sugar
  • 1 pinch of salt
  • ½ tsp chicken broth
  • some oil

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Wash the chops and pound them lightly with a meat tenderizer. Mix the cornstarch and wine in a large bowl and toss the chops until well coated. Let them rest in the bowl for 30 minutes, turning occasionally. Briefly fry the chops in hot oil on both sides, max. 1 minute. Remove the chops from the oil and fry the spring onions in the oil. Pour in the water, add the soy sauce, salt, sugar, and chicken stock, and bring to a boil. Add the chops to the sauce and cook for 10 minutes (the liquid should be boiling vigorously). Turn the meat over frequently. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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