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

Cong Kao Da Pai - 葱烤大排pork chop with spring onionIngredients:900 gr pork fillet/pork (loin) chops1 tbsp light soy sauce1/2 tsp white pepper1 1/2 tbsp cornstarch + 3 tbsp water16 spring onion4 tbsp shaoxing rice wine2 tbsp dark soy sauce1 tbsp light soy sauce1 tbsp palm sugar4 tbsp hot water2 tbsp oilPreparation: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.