Peking Pork Chops
Serve this with some crispy Ragoons, Soybean Sprout Soup or some crunchy Mushroom Spring Rolls.
- Prep Time: :30
- Cook Time: :10
- Total Time: :40
- Yield: 4 1x
- Category: Entree
- Method: Wok
- Cuisine: Chinese
Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
Find it online: https://goingmywayz.com/peking-pork-chops/