Quick & Easy Peking Pork Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Calories
415 kcal
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Course
Main Course
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Cuisine
Chinese
Quick & Easy Peking Pork Chops
Description
Quick & Easy Peking Pork Chops start with thin slices of pork shoulder that are tenderized and marinated in cornstarch, salt, and Shaoxing wine to create a crisp coating when fried. The pork is fried in vegetable oil over medium heat until each side develops a golden crust while remaining juicy inside.
Once the pork is cooked and drained of excess oil, the Peking sauce is simmered in the pan. This sauce blends sweetness from brown sugar and ketchup with aromatic garlic, ginger, and Chinese five-spice, balanced by tangy rice vinegar and umami-rich hoisin and Worcestershire sauces. The sauce is thickened with cornstarch and coats the pork evenly when combined.
The dish can be garnished with optional sesame seeds and chopped green onions for added texture and color. Serve the chops hot to enjoy a crisp exterior with a flavorful, slightly sticky sauce.
Ingredients
- 0.5 lb pork shoulder aka pork butt, boneless
- ¼ cup vegetable oil or any neutral oil
Pork Marinade
- 3 tablespoon cornstarch or potato starch
- ¼ teaspoon salt
- 1 tablespoon Shaoxing wine or Dry Sherry wine or chicken broth
- ½ teaspoon sesame seeds optional garnish
- 1 green onion finely chopped for optional garnish
Peking Sauce
- 2 cloves garlic minced
- ⅛ teaspoon ground ginger or sub with minced ginger
- ¼ teaspoon Chinese five spice
- 2 tablespoon brown sugar or coconut sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoon hoisin sauce
- ½ tablespoon rice vinegar or apple cider vinegar or white vinegar
- 4 tablespoon ketchup
- ½ tablespoon cornstarch or potato starch
- ½ cup water cold
Instructions
- Slice pork shoulder into 2 x 3 inch-long strips that are about 1-cm thick and then tenderize the strips with a meat mallet or with the back of your knife.
- In a large bowl, add pork strips and marinate with salt, Shaoxing wine and cornstarch. Mix well until pork strips are well coated in cornstarch. Set aside.
- In a small bowl, combine the peking sauce ingredients as listed above and set aside.
- In a large pan, heat vegetable oil on medium heat. To check if the oil is hot enough, place a wooden chopstick and look for bubbles. Then carefully lower in pork and fry until golden crispy brown on each side, about 8-9 minutes in total adjusting the heat as needed.
- Remove and transfer the cooked pork to a wire rack or a paper-towel lined plate to drain off excess oil.
- On medium heat, pour in the peking sauce into the pan and let it simmer to reduce and thicken.
- Once the sauce has thickened, toss in the fried pork until the pork is evenly coated in the sauce.
- Remove off heat and transfer the peking pork to a large serving dish. Optional: garnish with sesame seeds and green onions. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 30g | 60% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 1014mg | 42% |
| Potassium | 839mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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