Peking Style Pork Chops

Peking Style Pork Chops

Ingredients

  • 1 lb pork tenderloin or pork spare ribs, cut into 1/2-inch thick slices
  • oil for deep-frying
  • 1 teaspoon toasted sesame seeds, (optional)

Marinade:

  • 1 egg
  • 1 tablespoon cornstarch
  • 1/2 teaspoon Shaoxing wine
  • 1/2 teaspoon salt

Sauce:

  • 1 1/2 tablespoons tomato ketchup
  • 1/2 tablespoon plum sauce
  • 1/2 tablespoon chili sauce
  • 1/4 teaspoon sweet bean sauce or hoisin sauce
  • 1 tablespoon Worcestershire Sauce
  • 1 1/2 tablespoons black vinegar
  • 1 1/2 tablespoons sugar
  • 1 pinch Chinese five-spice powder, (optional)
  • 2 tablespoons water

Cooking

  1. Pound pork slices with mallet, or with the back of a kitchen knife until tender. Set aside. In a bowl, mix the Marinade ingredients, add in pork slices, mix well, and marinade for 30 minutes.
  2. In a separate bowl, mix the Sauce ingredients. You may add more or less sugar, or other sauce ingredients to your own liking. Set sauce mixture aside.
  3. Heat up a wok with enough oil, deep-fry pork slices for 5 minutes, or until color changes to golden brown and slightly crispy. Dish up, drain with paper towels and set aside.
  4. Bring sauce to a quick boil, add deep-fried pork, and stir until all the meat is well coated with sauce. Dish up and sprinkle the pork chops with some toasted sesame seeds. Serve over a bowl of hot steamed rice.

 

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