Peking Pork Chops

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Peking Pork Chops

Peking Pork Chops

Peking Pork Chops


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


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.

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