Peking Sweet & Sour Pork Chops
Armed with pork chops and common Chinese pantry ingredients, let's make this delicious Peking style sweet and sour pork chops. Everyone will want seconds.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 900 gram (2 lbs.) thinly sliced pork chops (~ 2cm or 1/16" thick)
- 1 1/2 tablespoon light soy sauce
- 1 1/2 tablespoon Shaoxing wine
- 1/4 teaspoon Chinese five-spice powder
- 3 tablespoon water
- 3 tablespoon all-purpose flour
- 1 1/2 tablespoon cornstarch
- 1 teaspoon baking soda
- enough oil for deep frying
- 3 tablespoon tomato ketchup
- 2 tablespoon Worchestershire sauce
- 2 tablespoon Chinese black vinegar (or balsamic vinegar)
- 1 tablespoon hoisin sauce
- 3 tablespoon honey
- 1/2 teaspoon sesame oil
- 3/4 cup water
- 1 tablespoon oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon sesame seeds, toasted
- 2 scallions, thinly sliced
Instructions
- 1
Fried pork chops
- 2
Mix together pork chops with light soy sauce, Shaoxing wine, and Chinese five-spice powder. Set aside to marinate for 2 hours, preferably overnight.
- 3
Return the pork chops to room temperature, then mix together all the batter ingredients and add this to the marinated pork and mix well.
- 4
Prepare a pot of oil for deep frying. Once the oil is hot (190 Celsius/375 Fahrenheit), deep fry the pork slices in batches. It should take about 3 minutes per batch. Set aside deep-fried pork over a wire rack to remove excess oil.
- 5
Peking sweet & sour sauce
- 6
Mix together tomato ketchup, Worcestershire sauce, black vinegar, hoisin sauce, honey, sesame oil, and water.
- 7
Heat oil in a wok over medium heat and swirl to coat. Pour the sauce mix and bring it to a boil. Then thicken the sauce with the cornstarch slurry.
- 8
Once the sauce is thick, return the deep-fried pork chops into the wok. Gently toss to coat the pork.
- 9
Transfer the coated pork chops to a serving platter, and garnish with toasted sesame seeds and thinly sliced scallions. Serve immediately with steamed white rice.