Peking Pork Chops
Peking Pork Chops, or 京都排骨 (jīngdū páigǔ) in Mandarin, offer a perfect blend of flavors. Tender pork meets sweet, tangy, and smoky Peking sauce for a truly irresistible dish. It's a satisfying meal packed with flavor!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb (500g) pork tenderloin (or pork spare ribs, cut into 1/2-inch (1-cm) thick slices)
- oil (for deep frying, about 2 cups)
- 1 teaspoon toasted sesame seeds (optional)
- 1 egg
- 1 tablespoon cornstarch
- 1/2 teaspoon Shaoxing wine
- 1/2 teaspoon salt
- 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
Instructions
- 1
Chinese Pork Chops Marinade: Pat dry the pork tenderloin with kitchen paper towels, pound the sliced pork with a mallet or the back of a Chinese cleaver until tender. (If using pork spare ribs, skip this process.) Set aside. In a bowl, mix the marinade ingredients, add the pork, mix well, and marinade for 30 minutes.
- 2
Peking Sauce. In a separate bowl, mix the sauce ingredients. You may adjust the amount of sugar or other sauce ingredients according to your preference. Set the sauce mixture aside.
- 3
Heat up a wok with enough oil for deep-frying. Fry for for 5 minutes, or until they turn golden brown and become slightly crispy. Remove them from the wok, drain the excess oil with paper towels, and set them aside.
- 4
Bring the sauce to a quick boil, then add the deep-fried pork chops, stirring until all the meat is well coated with sauce. Transfer the pork chops to a serving platter and sprinkle some toasted sesame seeds on top. Serve immediately with steamed rice.