Pork Chop Rice Cakes

Pork Chop Rice Cakes

　　　　The pork chops are crispy, tender, and fragrant, while the rice cakes are soft, glutinous, and delicious, all coated in a rich, vibrant sauce. A beloved snack among locals

　　Pork chop rice cakes are an affordable and uniquely flavorful dish in Shanghai with a history of over 50 years. There are two well-known spots in Shanghai for this dish—“Xiao Changzhou” and “Xian Delai.” The pork chop rice cakes at “Xiao Changzhou” use pork spine meat from regions such as Changzhou and Wuxi. The meat is first marinated in soy sauce, then blanched in a wok with a mixture of soy sauce, oil, sugar, minced scallions and ginger, and wine until the color turns purplish-red, the meat is tender, and the flavor is rich and aromatic. Meanwhile, rice from Songjiang is cooked and then pounded repeatedly in a stone mortar with a mallet until no whole grains remain. Each 500 grams of pounded rice is shaped into 20 pieces, each wrapped around a small piece of the blanched pork chop, and then simmered again in the seasoned sauce. When served, five-spice powder is sprinkled on top, resulting in a delightful combination of the rich flavor of the pork chops and the soft, chewy, and slightly crispy texture of the rice cakes—truly delicious.