Chinese Pork Chops
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.
Peking Pork Chops
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 Best Peking Sauce
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.
Read on to learn how to make the best peking sauce.
What Dishes to Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Menu and Meal Ideas
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Peking Pork Chops Recipe (Jing Du Pork/京都排骨)
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.
- 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
- 1 egg
- 1 tablespoon cornstarch
- 1/2 teaspoon Shaoxing wine
- 1/2 teaspoon salt
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.
In the Chinese restaurants in the United States, 京都排骨 is made with pork tenderloin, which is exactly how I made this.