Peking Pork Chops (京都排骨)
January 17th, 2012Recipes, Chinese New Year, Recipes, Chinese Recipes, Recipes54 Comments
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.

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.
(Click Page 2 for the Peking Pork Chops Recipe)
Pages: 1 2





Subscribe to Rasa Malaysia by RSS
Follow us on Twitter
Join us on Facebook










Wow, this was one of my favorite foods growing up! I can’t wait to try this recipe!
This is my son’s favorite dish! Thanks for the recipe. Now I can make this at home for him!!!
“1/4 teaspoon sweet bean sauce, or Hoisin sauce”
Is that amount correct?
1/4 teaspoon seems almost like nothing.
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.
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!
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!
YUMMMMMMM…………
This looks delicious and would love to cook this for my family during the coming CNY. Thanks for sharing and wishing you Gong Xi Fa Cai:)
Is Shaoxing Rice Wine the same as Shaoxing Wine?
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.
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.
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.
Another amazing looking dish Bee! Can’t wait to try making this!
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….
This sounds amazing! I’m just curious about which kind of chili sauce. Is it something like sriracha or like samba?
For this recipe, I use Lingham chili sauce. You can also use Thai sweet chili sauce.
it looks so yummy! are you using traditional plum sauce or the americanized one in the recipe?
You can find traditional plum sauce in most Asian grocery stores. Looks like orange marmalade.
Seems like the print button just takes you back out to the recipe. Can you please fix this? Thanks!
Sorry for the inconvenience. Will fix the problem soon.
Its working fine now. And make sure you are a subscriber and registered with RM.
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!
Yum yum! This is a dish we regularly order when we go out :) i didn’t know it was so simply to make it at home ~ gotta get my partner to try sometime hehe
Every family dinner we have features sweet and sour pork chops or pork ribs! Yummy! I love it too.
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,
Marian
Hello, Marian! Thank you and welcome to the blog. Do let me know if there are any questions.
Thank you for rescuing me from the eternal misery of bad food :D
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.
I think I just might add these to the weekend menu! :-)
Nice ¦=09
This looks absolutely delicious! Something that I haven’t had for a long time!!
should somehow find a way to show up @ dinner @ KJ’s because of this! ;) heehee
This dish is 10/10. Kong hee fatt choy to you.
That looks so good.
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
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…
Why don’t you try the recipe and give it a try? ;)
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.. :(
Bee,
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.
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.
I’ll have to check, but I think I have all of these ingredients! This one is definitely going on my list.
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!
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
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.
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.
Philip.
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.
Wow i really want to try this recipe
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..
Pingback:Peking Pork Chops (Jing Du Pork/京都排骨) for Lunar New Year | Culinary Prose
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,
Tommy
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!
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! :)
Yes you can use it.
G’day! Just a friendly follow up as made this recipe “slightly adapted” and it came out GREAT! I would HIGHLY recommend people make! Here is a photo in case you wish to see too!
Thank you for (once again) “inspiring” me to do!
http://wp.me/p30jtz-xF
Cheers! Joanne
What’s On The List?
http://whatsonthelist.wordpress.com/