Peking Pork Chops tenderized pork medallions, coated in a Chinese marinade and then deep fried. But that is not the end, just before serving them dip them in a thick tangy and sweet hoisin sauce mixture.
One of the first restaurants my husband likes to go to after the holidays is our local Chinese restaurant. Peking Pork Chops are the favorite, and now I make them at home.
This recipe comes together rather quickly. I have most of these Chinese ingredients in my kitchen, and we had dinner in less than an hour. I love recipes that are easy and quick.
Most of the time I spent on tenderizing the pork chops. They get coated with a marinade and then deep fried. Just before we serve the golden brown pork chops, I coated them in an incredible yummy sauce. This sauce is tangy and sweet with just the right balance.
Most of the time I spent on tenderizing the pork chops. They get coated with a marinade and then deep fried. Just before we serve the golden brown pork chops, I coated them in an incredible yummy sauce. This sauce is tangy and sweet with just the right balance.
These pork chops are the perfect ending to a glorious holiday. Enjoy!
Peking Pork Chops
- 1 pound pork tenderloin cut in 1/2 inch slices
Oil for deep frying
1 teaspoon toasted sesame seeds
Marinade:
1 egg
1 tablespoon cornstarch
1 teaspoon rice wine vinegar
1/2 teaspoon vinegar
Sauce:
1 1/2 tablespoon ketchup
1 tablespoon plum sauce
1 tablespoon chili sauce
1/4 teaspoon Hoisin sauce
1 tablespoon Worcestershire sauce
1 1/1 tablespoon rice wine vinegar
1 1/2 tablespoon sugar
small pinch Chinese 5 spice seasoning
2 tablespoon water
In a saucepan, mix sauce ingredient; set aside. You can adjust the ingredients to your liking. Be sure to taste and have the sauce ready before frying the pork.
Heat a deep cast iron skillet with enough oil to deep fry the pork chop. Deep fry pork for 5 minutes or until golden brown. Take them out of the hot oil and drain on a paper towel.
Bring sauce to a boil. Take off the heat and add pork chops. Move the pork chops around in the sauce gently to coat them. Remove them and plate them on a platter. Sprinkle with toasted sesame seeds.
Cook's Note: Recipe adapted from Rasa Malaysia
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