Friday, January 20, 2012

Peking Pork Chop

This is an authentic dish that I was so glad I made. The cut of meat used for this is usually the spareribs but this time I used tenderloins instead and it was still very flavorful and moist.  My kids devoured it as soon as it was placed on the table.  It is slightly tangy sweet and crispy.  Somewhat like sweet sour chicken. The ingredients can be a little lengthy but I will assure you that you would be glad that you made it for your family.


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


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
small pinch of Chinese Five Spice powder, optional
2 tablespoons water


  • 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.

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