Cong Kao Da Pai - 葱烤大排
pork chop with spring onion

900 gr pork fillet/pork (loin) chops
1 tbsp light soy sauce
1/2 tsp white pepper
1 1/2 tbsp cornstarch + 3 tbsp water
16 spring onion
4 tbsp shaoxing rice wine
2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp palm sugar
4 tbsp hot water
2 tbsp oil

Cut the meat into 1 1/2 cm thick slices and crush them. Mix the meat with the pepper, the light soy sauce and the dissolved cornflour and let it marinate for 30 minutes. Clean the spring onion and cut it in half.
In a pan, heat the oil over high heat and fry the meat until golden brown and set aside. Then add the spring onion over medium heat and fry until they start to soften and char. Then put the meat on top and add the rice wine, the soy sauces, the palm sugar and the water and cook, covered, for 6 minutes.
Then cook without a lid on high heat until the sauce thickens. Serve.

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