Nong you chi jiang, "heavy oil, dark sauce", is the Shanghai register this dish is written in. The whole bunch of scallions is not a garnish but the bed the meat braises on; by the end they are soft, sweet and barely holding together, and the source eats them along with the pork. Pork collar stays juicy where leaner cuts would chalk up.
Jiangnan · Main
Scallion-Braised Pork Collar, Shanghai Style and Deep Red
Pork collar is pounded, seared, then braised over a whole bunch of slow-toasted scallions in soy and rock sugar until the sauce turns dark, thick and Shanghai-sweet.
- Prep25 min
- Cook30 min
- Serves2
- LevelEasy
Ingredients
| 400 g | pork collar , cut into thick slices |
| 1 bunch | scallions , cut into long sections, plus more to serve |
| 2 tbsp | Shaoxing wine |
| 4 tbsp | light soy sauce |
| 2 tbsp | dark soy sauce |
| oyster sauce , added with the soy sauces | |
| rock sugar , a small handful, to taste | |
| 2 tbsp | neutral oil |
| cooked white sesame seeds , to finish |
Method
- Beat the pork slices a few times with the back of a knife, then marinate them in the wine and light soy sauce for 20 minutes.
- Heat half the oil in a pan over medium-low heat and sear the pork on both sides until golden. Lift it out.
- Without wiping the pan, add the rest of the oil, the scallion sections and the ginger. Toast slowly over low heat until the scallions smell sweet and turn barely brown at the edges.
- Return the pork and any juices to the pan.
- Add the dark soy, oyster sauce and rock sugar, then pour in hot water to come halfway up the meat.
- Cover and simmer on low for 15 minutes.
- Uncover and reduce over high heat until the sauce is thick and coats the pork and scallions.
- Serve scattered with sesame, scallions and all.
Notes
- Rock sugar is measured to taste in the source; start with a small handful, taste the sauce after reducing, and add more only if it needs it.
- Do not discard the braised scallions. They are the point of the dish.
Ratios and technique checked against 503飞啊 on Douguo (葱烤梅花肉). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.