Peking Pork Chops

Better Than Takeout Peking Pork Chops

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Peking Pork Chops

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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.

Serve this with some crispy Ragoons, Soybean Sprout Soup or some crunchy Mushroom Spring Rolls.

  • Author: Rasa Malaysia
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

  • Serving Size: 4
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