Peking Pork Chops
From Rasamalaysia.comIngredients:
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
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
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
small pinch of Chinese Five Spice powder, optional
2 tablespoons water
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
Method:
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.
Cook’s Note:
In the Chinese restaurants in the United States, is made with pork tenderloin, which is exactly how I made this.
