Braised Pork Chops Shanghai-style, 葱烤排骨 (cōng kǎo páigǔ), are one of the pinnacles of Shanghainese home cooking. Pork chops are pounded, dredged in egg, briefly shallow-fried, and then braised in a sweet soy sauce with a generous bunch of scallions.And I mean a lot of scallions! They’re just as much a treat as the pork chops themselves. One of the Best Shanghainese Dishes You may not have heard of it, but this recipe is right up there next to Hong Shao Rou and Shanghainese Sweet and Sour Pork Ribs.They’re all considered heavy hitters and crowd pleasers.
All share the same DNA of being braised with ample amounts of light and dark soy sauce.A hit of rock sugar brings it all together into a glossy and irresistible sauce! If you’ve never tried one of these dishes, you simply have to give them a try! Finally, A Good Use for Center Cut Pork Chops! I’m sure that I am not the only one to have noticed that the cost of center cut pork chops has gotten a lot cheaper than most other cuts of meat.You can get them at $1.99 to $2.49 a pound, and that to me is a great deal.
You can feed a whole lot of people without spending a boatload of money. But, they’re cheap for a reason.The problem with center cut pork chops is they’re lean and very tough.Cooking them can be difficult, because they often turn out dry. So how can you make center cut pork chops tender, juicy and bursting with flavor? The techniques shared in this recipe will answer each one of