Peking Pork Chops
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.
Servings: 2 people
Calories: 398kcal
Ingredients
- 1 lb (500g) pork tenderloin or pork spare ribs, cut into 1/2-inch (1cm) 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
In the Chinese restaurants in the United States, 京都排骨 is made with pork tenderloin, which is exactly how I made this.
Nutrition
Serving: 2people | Calories: 398kcal | Carbohydrates: 21g | Protein: 50g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 229mg | Sodium: 1001mg | Fiber: 1g | Sugar: 13g