Peking Pork Chops
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 people
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Calories
398 kcal
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Course
Main Course
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Cuisine
Chinese
Peking Pork Chops
Description
Peking Pork Chops begin with thinly sliced pork tenderloin (or spare ribs) that are pounded tender, then marinated in a mixture of egg, cornstarch, Shaoxing wine, and salt. This marinade helps the pork develop a delicate texture and enables a thin, crisp coating after frying. The pork is deep-fried in neutral oil until golden brown and slightly crisped on the edges.
The hallmark Peking sauce combines tomato ketchup, plum sauce, chili sauce, sweet bean or hoisin sauce, Worcestershire sauce, black vinegar, sugar, and an optional pinch of Chinese five-spice powder. This sauce balances sweet, tangy, spicy, and savory notes, coating the fried pork chops in a vibrant glaze. Toasted sesame seeds add aroma and subtle crunch as a garnish.
These chops are served immediately alongside steamed rice, providing a hearty and flavorful entrée with balanced textures. The pork remains tender on the inside with a crisp exterior complementing the glossy, richly flavored sauce.
Shaoxing wine can be substituted or omitted if needed, and hoisin sauce stands in for sweet bean sauce if unavailable. Adjust sugar quantities in the sauce according to your taste preferences.
Ingredients
- 1 lb (500g) pork tenderloin or pork spare ribs, cut into 1/2-inch (1-cm) thick slices
- neutral cooking oil for deep frying, about 2 cups, generic cooking oil
- 1 teaspoon sesame seeds optional, toasted
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
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
- Use pork tenderloin for a tender, meaty texture; pork spare ribs can be used for a heartier bite.
- Shao Xing wine may be substituted with Chinese rice wine, Japanese sake, dry sherry, or omitted for no alcohol.
- Plum sauce provides characteristic tartness; sweet bean sauce can be replaced by hoisin sauce if unavailable.
- Toast sesame seeds before sprinkling for enhanced aroma and flavor.
- Serve immediately with steamed rice for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 398 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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