Peking Pork Chops

Peking Pork Chops, also known as “Jing Du Pork Chops,” is a dish beloved for its combination of tender, juicy pork and a flavorful sweet, tart, and smoky sauce. A favorite on Chinese restaurant menus, this dish has the ideal balance of textures and flavors. The pork chops are first marinated to ensure they’re juicy and tender, then fried until golden brown, and finally coated in a mouthwatering sauce that will leave you wanting more.

The beauty of Peking Pork Chops lies in its versatility—it’s a perfect dish for a special family meal or even a weekend treat. The sauce, made with a mixture of soy sauce, vinegar, sugar, and tomato paste, provides a sweet and tangy flavor that complements the rich, savory taste of the pork. The addition of a smoky element brings depth and complexity, elevating the dish to restaurant-quality perfection.

What makes this dish even better is that it’s surprisingly easy to prepare at home! You’ll get that authentic flavor right in your own kitchen, with simple ingredients that are probably already in your pantry. Serve it with steamed rice to soak up all the delicious sauce, and perhaps some sautéed greens for a complete and satisfying meal.

Whether you’re looking to recreate a favorite takeout dish or impress dinner guests, Peking Pork Chops will be a hit. The tenderness of the pork and the bold flavors of the sauce come together to create a dish that’s both comforting and memorable.

Serve this with some crispy Ragoons, Soybean Sprout Soup or some crunchy Mushroom Spring Rolls.

Peking Pork Chops

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Serve this with some crispy Ragoons, Soybean Sprout Soup or some crunchy Mushroom Spring Rolls.

• Author: Rasa Malaysia
• Prep Time: :30
• Cook Time: :10
• Total Time: :40
• Yield: 4 1x
• Category: Entree
• Method: Wok
• Cuisine: Chinese

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 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
• small pinch of Chinese Five Spice powder, optional
• 2 tablespoons water

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Instructions

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.

Notes

How to Store:

Leftover Peking Pork Chops can be stored in an airtight container in the refrigerator for up to three days. When reheating, do so on the stovetop to retain the texture of the pork and sauce, adding a splash of water if needed to loosen the sauce.