Peking Pork Chops

Name: Peking Pork Chops
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 people
Ingredients: 1 lb (500g) pork tenderloin; oil; 1 teaspoon toasted sesame seeds; 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; 1 tablespoon Worcestershire sauce; 1 1/2 tablespoons black vinegar; 1 1/2 tablespoons sugar; 1 pinch Chinese five-spice powder; 2 tablespoons water

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Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2 people
Calories
398 kcal
Course
Main Course
Cuisine
Chinese

Peking Pork Chops

Kelsey Carr

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Peking Pork Chops, or 京都排骨 (jīngdū páigǔ) in Mandarin, offer a perfect blend of flavors. Tender pork meets sweet, tangy, and smoky Peking sauce for a truly irresistible dish. It's a satisfying meal packed with flavor!

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Ingredients

Servings

1 lb (500g) pork tenderloin or pork spare ribs, cut into 1/2-inch (1-cm) thick slices
oil for deep frying, about 2 cups
1 teaspoon toasted sesame seeds optional

Marinade:

1 egg
1 tablespoon cornstarch
1/2 teaspoon Shaoxing wine
1/2 teaspoon salt

Peking 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
1 pinch Chinese five-spice powder optional
2 tablespoons water

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Instructions

Chinese Pork Chops Marinade: Pat dry the pork tenderloin with kitchen paper towels, pound the sliced pork with a mallet or the back of a Chinese cleaver until tender. (If using pork spare ribs, skip this process.) Set aside. In a bowl, mix the marinade ingredients, add the pork, mix well, and marinade for 30 minutes.
Peking Sauce. In a separate bowl, mix the sauce ingredients. You may adjust the amount of sugar or other sauce ingredients according to your preference. Set the sauce mixture aside.
Heat up a wok with enough oil for deep-frying. Fry for for 5 minutes, or until they turn golden brown and become slightly crispy. Remove them from the wok, drain the excess oil with paper towels, and set them aside.
Bring the sauce to a quick boil, then add the deep-fried pork chops, stirring until all the meat is well coated with sauce. Transfer the pork chops to a serving platter and sprinkle some toasted sesame seeds on top. Serve immediately with steamed rice.

Notes

In Chinese restaurants in the United States, Peking Pork (jin du pai gu) is typically made with pork tenderloin, which is what I used in this recipe.
Pork tenderloin or pork spare ribs – for meaty goodness, use pork tenderloin, or opt for pork spare ribs if you prefer a heartier bite.
Shaoxing wine – you can substitute it with Chinese rice wine, Japanese cooking sake, or dry sherry. If you cannot consume wine, skip it altogether.
Plum sauce – the secret ingredient that lends that iconic tartness to the sauce.
Sweet bean sauce – use hoisin sauce if sweet bean sauce is not available.
Worcestershire sauce – adds a punchy umami flavor to Peking sauce.
Black vinegar – use Chinese Zhenjiang black vinegar.

Nutrition Information

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Serving 2people Calories 398kcal (20%) Carbohydrates 21g (7%) Protein 50g (100%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 229mg (76%) Sodium 1001mg (42%) Fiber 1g (4%) Sugar 13g (26%)