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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!
Chinese Pork Chops
I adore pork chops—such as baked pork chops, grilled pork chops and boneless pork chops.
Today, I’m excited to share one of my favorite Chinese recipes for pork chops: Peking pork chops.
Peking pork is known as Jing Du Pork or 京都排骨 (jin du pai gu), this dish is perfect for everyday meals or special occasions like Chinese New Year.
Peking pork chops are delicious, combining juicy pork with sweet and tangy Peking sauce. They’re a crowd favorite in Chinese cuisine.
Why This Recipe Works
Here are the reasons why my recipe is perfect for you:
- Flavorful Sauce: The sauce infuses the pork with delicious sweet and tangy flavors, enhancing its taste.
- Tenderizing Technique: My secret technique makes sure the pork stays juicy and succulent during cooking, with a tender texture.
- Easy Recipe: The recipe is straightforward and easy to follow, making it accessible for cooks of all levels.
- Authentic Taste: As a best-selling Chinese cookbook author, I never compromise on authenticity when it comes to Chinese recipes.
Ingredients
Peking style pork chop calls for the following ingredients: main ingredients, marinade and the sauce.
- Pork tenderloin or pork spare ribs – for meaty goodness, use pork tenderloin, or opt for pork spare ribs if you prefer a heartier bite.
- Egg
- Cornstarch
- Shaoxing wine – you can substitute it with Chinese rice wine, Japanese cooking sake, or dry sherry. If you cannot consume wine, skip it altogether.
- Tomato ketchup
- Plum sauce – the secret ingredient that lends that iconic tartness to the sauce.
- Sweet bean sauce – use hoisin sauce if sweet bean sauce is not available.
- Worcestershire sauce – adds a punchy umami flavor to Peking sauce.
- Black vinegar – use Chinese Zhenjiang black vinegar.
See the recipe card for full information on ingredients.
The Best Peking Sauce
The heart of Peking pork lies in its sweet, tart, and smoky Peking Sauce. Picture tender and juicy fried pork, perfectly complemented by the sweet, tart, and smoky flavor of the sauce, making it an ideal dish to serve with steamed rice.
That’s why Peking Pork Chops are among the most popular items on the menus of Chinese restaurants today.
You can recreate this flavorful dish at home with my easy, tried and tested recipe, guaranteed to rival your favorite Chinese restaurants.
How To Make Peking Pork Chop
Step 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.
Step 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.
Step 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.
Step 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.
Frequently Asked Questions
Pork loin or pork tenderloin are the best choice due to their tenderness.
Certainly! Simply mix the sauce ingredients together and store them in an airtight container in the fridge. It will stay fresh for up to two weeks.
This recipe is only 398 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
And to top it all off, the color of the sauce is red, which is the Chinese color for celebration, prosperity, and longevity.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Pork Recipes You Might Like
Peking Pork Chops
Ingredients
- 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
Marinade:
- 1 egg
- 1 tablespoon corn starch
- 1/2 teaspoon Shaoxing wine
- 1/2 teaspoon salt
Peking 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
- 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.
- 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.
- 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.
- 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.
Notes
- In Chinese restaurants in the United States, Peking Pork (jin du pai gu) is typically made with pork tenderloin, which is what I used in this recipe.
- Pork tenderloin or pork spare ribs – for meaty goodness, use pork tenderloin, or opt for pork spare ribs if you prefer a heartier bite.
- Shaoxing wine – you can substitute it with Chinese rice wine, Japanese cooking sake, or dry sherry. If you cannot consume wine, skip it altogether.
- Plum sauce – the secret ingredient that lends that iconic tartness to the sauce.
- Sweet bean sauce – use hoisin sauce if sweet bean sauce is not available.
- Worcestershire sauce – adds a punchy umami flavor to Peking sauce.
- Black vinegar – use Chinese Zhenjiang black vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
