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Chinese Pork Chops
I love pork chops, for example: baked pork chops, grilled pork chops and boneless pork chops.
Today, I am sharing with you a Chinese pork chops recipe which is Peking pork chops.
Peking Pork Chops
Peking Pork Chops is called Jing Du Pork or 京都排骨. This recipe great for Chinese new year.
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.
How Many Calories per Serving?
This recipe is only 398 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Peking Pork Chops
Ingredients
- 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)
Marinade:
- 1 egg
- 1 tablespoon cornstarch
- 1/2 teaspoon Shaoxing wine
- 1/2 teaspoon salt
Sauce:
- 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
- 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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I can’t wait to try this. Quick question: instead of deep frying, will pan frying work?
Yes.
Hi Bee,
Would this sauce work for a full duck if I kept basting it throughout the cooking process?
Always wanted to attempt making a Peking duck! :)
Cheers,
Mark
Hi! Love your recipes! I cooked this twice already but both times the sauce was brownish and not reddish as per your photo. Could it be because i didn’t put any chili sauce? Thanks
Yes chili sauce makes the sauce red. :)
Hi Bee, my name is Dennis, I started cooking in the fire house when I was a firefighter and now that I am retired, I love cooking. I have been looking for good Chinese recipes for a long time. Many of the recipes that I have tried in the past, never tasted “great”. They were good, just not great, that is until I found yours. WOW, your Chinese recipes are the best ever. They are so good that I have a question for you.
Will you marry me :) I will build a kitchen for you that would be the best. The only problem would be that I’m sure I would get really fat, eating all of your great food, lol……
Thanks for the great recipes, I can’t wait to try more of them.
Sincerely
Dennis
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 ?
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.
Hi Bee, thank you so much for sharing your recipes.
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?
Chinese chefs use the sauce to make the sauce extra savory, especially for this dish.
Yum. Yum. Yum. The yummiest. Kicks the local Chinese restaurant’s butt. Will be making this regularly. Recommend.
What! No baking soda marinade for tenderness?
Baking soda works the best on chicken. :)
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!