Shanghai Braised Pork

• servings: 1
• active time: 20
• total time: 40

Ingredients

2 pork loin steaks

1tsp white pepper

1/2tsp salt

1 egg

1 bunch of spring onions

4tbsp Shaoxing

2tbsp light soy

1tbsp dark soy

1tsp rock salt

Pinch of MSG

Directions

Tenderise the pork, then make two half-inch slits at either end of the fatty side to prevent curling in the pan

Marinade with 2tbsp light soy, 1tsp white pepper, salt to taste and an egg, mix well and let sit for 10mins, then pour most of the liquid away and add 2tbsp of potato starch and mix to coat

Cut spring onions in half, then cut the halves lengthwise, next cut a few thick slices of ginger

Heat up neutral oil in a lidded pan over medium-high and add the pork loins, frying on each side for 2 minutes then remove

Lower the heat to medium-low, add the ginger and fry until fragrant, then add in your spring onions, cook until tender and slightly charred

Return the pork to the pan atop of the spring onions, add 4tbsp of Shaoxing, 2tbsp light soy, 1tbsp dark soy, 1tsp of rock sugar, a pinch of MSG and white pepper and salt to taste, then pour in enough water to half-cover the pork

Bring to the boil and then place the lid on, simmering for 8-10mins

Flip the pork and cook for another 5mins with the lid on, then remove the lid, turn the heat up to medium-high and reduce the sauce until nice and thick

Serve the pork and spring onions over a bed of rice and drizzle the sauce on top.