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Peking Pork Chops (京都排骨)

Peking Pork Chops
Peking Pork Chops pictures (1 of 4)

It has become a long standing Chinese tradition to serve a variety of foods that symbolize good luck and prosperity during the New Year’s Eve Reunion Dinner to usher in the Lunar New Year. One example is steamed fish because the Chinese word for fish 鱼(yú) sounds similar to the word 余, which means surplus or abundance. Another is whole chicken, which represents completeness or togetherness.

In the spirit of the upcoming Lunar New Year, I have prepared another pork dish of Chinese origin to add to my series of delicious Chinese New Year recipes – Peking Pork Chop (Jing Du Pork, 京都排骨). The pig is a symbol of plumpness or abundance therefore any pork dish is an auspicious symbol of prosperity. The sweetness and stickiness of the Peking style glaze respectively signify “a sweet year ahead” and “family cohesiveness”. And to top it all off, the color of the sauce is red, which is the Chinese color for celebration, prosperity, and longevity.

Peking Pork Chops

The tenderness and juiciness of the pork coupled with the sweet, tart and smoky taste of the sauce makes this a perfect dish to serve with steamed rice. And that is why Peking Pork Chops is one of the most popular items on the menu of Chinese restaurants today.

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70 COMMENTS... read them below or add one

    • Rasa Malaysia

      Sweet been sauce can be fairly salty, but pungent. Yes, that is the right amount to use. You don’t need it if you find it troublesome.

  1. Alex

    Hi, Bee!
    This chops are seriously beautiful!
    Just a small question: Are 1/2 inch thick slices not to too thick? On the photo they look not so thick.
    Thanks again for excellent recipe!

    • Rasa Malaysia

      Thanks, Alex. If you prefer to cut it down thinner, its fine. I do, however find it better to manipulate the tenderness of the meat when I cut it slightly thicker, and then use the mallet to pound it down to my liking. I like a thicker cut, the end result is rewarding. You will get moist, tender and juicy pieces pieces of pork melt in your mouth!

    • Rasa Malaysia

      You will need to look for the label ‘Shaoxing Wine'(which is made from fermented rice),’Shaoxing Hua Tiao Wine'(same as regular Shaoxing, but higher level of alcohol, OR if you prefer regular ‘Rice Wine'(made from rice), and used in many other Chinese and Taiwanese dishes. Hope that helps.

      • Steve O

        So do you think Japanese sake (rice wine) would work in this recipe? I drink sake but have never tried either of the Shaoxing wines so don’t know the difference.

        • Rasa Malaysia

          Although cooking Sake and Shaoxing have very different flavor, I’m sure its fine since the recipe calls for 1/2 teaspoon. If you prefer or want to give it a try, go ahead and let me know how it goes. The closest thing to Shaoxing would have to be cooking Sherry wine and Gin.

  2. Thank you for posting this dish! I have been searching thru the web just few days ago and yours just came at the right time. You bet, I am going to make this for CNY! Thanks lots and lots!! Muak…muak….

  3. Steven

    Interesting take on the sauce. I’ve never seen this recipe call for plum sauce, bean sauce and black vinegar. Can’t wait to try it out. Thanks!

  4. Hello,
    I just discovered your website and I am truly impressed! You will surely see me here more often… your recipes are wonderful and the pictures are inviting your readers to try out your recipes right away…
    Wonderful, congratulations with this beautiful site!
    Greetings from Belgium,

  5. Vert Driver via Facebook

    I definitely appreciate being able to read about the historical significance of a dish, and I find your descriptions really help tie in the choice of ingrediants. Thank you.

  6. Animecook

    I tried this recipe and my family loved it. the slices i used were thicker than 1/2 inch, but i just cooked it longer and it turned out great. i didn’t have black vinegar and used balsamic instead, so i need to try this recipe again with black vinegar, but it was delicious

  7. JL

    I see a lot of comments about how good this dish looks, but I don’t see any comments about how this recipe turned out. Has anyone tried cooking with this recipe? I’d be interested to know how it turned out…

  8. mimi

    Thanks Bee! The meat was really delicious, it’s so tender and not dry! I wish that it turned as beautiful as yours. It didn’t have the nice red glossy coating.. :(

  9. lyndee

    I was planning on making sweet and sour pork tonight, but since seeing this beautiful recipe will make it instead.
    I have no black vinigar or plum sauce. Can you suggest substitutions?. I really want to make this tonight, but if it will change the recipe too much I will wait.
    I love your site and your cookbook.

    • Rasa Malaysia

      Hi Lyndee,
      Thank you for your support and do let me know if there are any other questions. As for the recipe, you can omit black vinegar and Plum sauce altogether, or substitute that with balsamic vinegar and orange marmalade or duck sauce. Let me know how it goes.

  10. Persimmon

    My husband cooked these last night and they were amazing!!!
    For some reason, ours didn’t turn out such a deep red – I wonder why. But the flavor can’t really be improved!

  11. Zeenath A. Rahim

    Hi Bee,I am a regular visitor to your wonderful blog & have tried out a few recipes successfully. This recipe for pork shops looks amazing but being a Muslim I don’t eat pork. Can we substitute chicken breast for pork? I want to cook this tomorrow so would appreciate your reply.Thanks Zeenath, Bangladesh

    • Rasa Malaysia

      Yes, chicken chops sounds great! I’d go with chicken breast and follow the same steps as instructed in the recipe. Let me know how it goes, and thank you for your support.

  12. philipress

    Hi Bee, I just cooked this and it it really fantastic. Please tell me how to get the red colour into the sauce. mine is more rich dark brown.

    also i want more of the irregular crispy coating should i add more egg or more corn starch?
    thanks. you are the greatest.

    • Rasa Malaysia

      You may deep-fry the pork chops twice. Initial frying for 2-3 minutes at medium-high heat, or until slightly crisp. Set aside for 2 minutes. Before the second frying, add a dash of cornstarch to the leftover Marinade ingredients, or lightly coat the pork chops with a little cornstarch in a separate plate. Head oil to high, quickly turn to medium-high, and deep-fry pork for another 3 minutes, or until crispy.

      As for the glaze, rich dark brown is right because of the black vinegar. If you prefer the red hues, reduce black vinegar to 1/2-3/4 tablespoon and add a bit more ketchup and chili sauce to the Sauce ingredients.

  13. vivienne g.

    When I was holiday in Sidney with my father, I had this dish nearly everyday! A few months back i had a sudden craving until I saw this recipe posted. My dish was ” finger licking ” good and thanks for the recipe! You brought back memories … Think I will dish it up again! Thank Bee..

  14. Tommy

    Hi Bee,

    Whenever I crave for Malaysian food, I would browse thru your blog. Thank you so much for sharing those tasty recipes.
    Lately, I crave for Malaysian favorite Char Siu Wonton Kon Lo noodle. Would you be so kind to satisfy my tummy? ; )

    Best culinary regards,

  15. Patricia

    Wow! I just finished making this and the sauce is so good. I’ll be using this sauce recipe for other things, too. I have a glass cooktop so I wasn’t expecting my pork to get crispy, which it didn’t, but even without that the dish was wonderful. Unfortunately, 1 pound of pork wasn’t enough for 2 of us because we liked it so much. I’m going to have to make a second batch while the pans are still dirty. Definitely 2 thumbs up. Thanks, Bee!

  16. Esther

    Hi, this recipe looks amazing and delicious! I want to try making this but can I use bone in pork chops instead of a whole pork tenderloin? Thanks! :)

  17. pauline

    If i use spare ribs, will the pork turn out hard?
    Just by frying, i think, the rib will not be soft and tender.

  18. Stephen

    I just made this recipe and it did not turn out the way I expected it. Although, your picture looks like how it should be expect for the fact that I usually see it stir fried with onions. Nevertheless, mine–while following your recipe to the “T” with all the correct ingredients–did not turn out well. It definitely did not have the intense tastiness, the wonderfully dark sweet sauce, and the honey-like viscosity of the usual fair that comes with this dish.

    When I finished making it I felt I had just produced something from one of those cheap and greasy fast food Chinese places.

    Of course, this could all be my fault because the recipe does say “You may add more or less sugar, or other sauce ingredients to your own liking.” So, my “liking” may be a little different. However, I feel that living throughout China, LA, and SF and dining at many restaurants I would know how this dish should turn out.

    • Many people have tried this recipe and loved it if you just read the comments above. Maybe you should just eat out at the restaurants throughout China, LA, and SF as you said. ;)

      This Peking pork chop shouldn’t be stir-fried with onions, not the authentic ones served at real Chinese/Cantonese restaurants.

  19. Francesca Wise

    I have just tried this recipe twice this weekend.

    It was fantastic.

    The friday I made without the egg, added the wine to the sauce and marinaded the sauce with the meat then BBQ’d it. That was good.

    Today I tried it this way and that was even better! DO have a go if you are not sure. I have now made it for 18 different people and the feedback has all been good.

  20. Imas Ruben

    Hi Bee, thank you so so much for this finger lickin recipe! You were my saviour today as i had 2kilos of porkchops but not knowing what to do with them. So i found this irresistable picture from Rasa Malaysia and instantly fell in love with the picture. Lucky me on having those Chinese ingredients in my kitchen and within 1hour we were able to enjoy this dish. All i can say is God bless you for sharing this delicious recipe.

  21. Rick Lapin

    Fabulous. The picture looked so tempting I tried these as part of a progressive-feast sort of thing tonight for our 28th anniversary — and was not disappointed. Cheated a little by using my ancient but dependable Fry Daddy instead of my thin-walled cast-iron wok; high-altitude deep-frying (Albuquerque, NM) just seems to go much faster and smoother that way: 3 minutes per batch of 3, bang-bang-bang, and into the sauce and over the rice. Intensely satisfying flavor, incredibly tender and succulent. Ay, caramba — thanks!

  22. Jenny

    Yum. Yum. Yum. The yummiest. Kicks the local Chinese restaurant’s butt. Will be making this regularly. Recommend.

  23. Guy

    why are there so many suaces involved that aren’t even chinese from origin? E.g. Worshestershire sauce. Isn’t there a less complicated, straight forward way to add the desireable taste?

  24. Siew Leng

    I just tried this recipe with pork tenderloin and it came out hard and dry. Maybe I should use another cut of meat like the shoulder butt or something. Npt sure what went wrong, but every time I cook pork tenderloin, it never comes out tender. Any suggestions ?

    • Mick

      Pork tenderloin in it’s nature is a soft cut of meat, you either cooked it to long or the oil was too hot, if it is tenderised try cooking it for a minute on high heat, remove for 2 mins and retry for another minute and a half. This sauce is great due to it being robust and measurements can be aligned with the cooks palate without too much worry.

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