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Thin cuts of pork which have been fried and then tossed in a sweet, spicy, and vinegary sauce. Peking Pork Chops are a popular Chinese buffet dish which can be easily made at home too! So fast, so easy, and so simple, these make a great weeknight family dinner option!
Ingredients
Marinade:
- 2 pounds boneless pork loin chops, see notes
- 2 large eggs
- 2 tablespoons corn starch
- 1 tablespoon rice wine vinegar
- 1 teaspoon salt
Sauce:
- 3 tablespoons ketchup
- 1 tablespoon oyster sauce
- 1 tablespoon chili sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons Worcestershire sauce
- 3 tablespoons rice wine vinegar
- 3 tablespoons sugar
- 4 tablespoons water
Frying:
- 1/4 cup vegetable oil
Instructions
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In a large mixing bowl, whisk together the marinade ingredients. Add the pounded pork pieces and toss to completely coat. Cover and marinade for 30 minutes.
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In the mean time, prepare the sauce by whisking together all of the sauce ingredients in a bowl. Set aside.
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Using a large skillet, add a little bit of the vegetable oil and fry the pork pieces in small batches in a single layer. Over medium heat, fry each piece for 3 minutes per side. Transfer cooked pork to a paper towel lined plate until all of the pork has been fried. (You can add a little bit of oil after each batch – you may or may not use up the entire 1/4 cup.)
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Once all the pork has been fried and set aside, pour the sauce into the skillet and over medium heat, bring the sauce to a slight boil.
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Add the pork pieces back to the skillet. Toss well to coat with the sauce. Continue to cook until the sauce has thickened. Serve immediately.
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