4.9 from 48 votes
Sweet and Sour Pork Chops, Peking Style
Sweet and sour pork chops, or Peking pork chops, are a bit of an Americanized "Chinese" dish. But that doesn't mean people don't enjoy it!
Prep Time
1 hr 15 mins
Cook Time
15 mins
Total Time
1 hr 35 mins
Servings: 6
Calories: 232 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
For marinating the pork chops:
- 1 1/2 lb. thinly sliced pork chops (680g, cut in half)
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1/8 teaspoon five spice powder (optional)
For the sauce:
- 2 tablespoons ketchup
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Chinese black vinegar (can substitute balsamic vinegar)
- 2 teaspoons hoisin sauce
- 2 tablespoons maple syrup
- 1/4 teaspoon sesame oil
- 1/2 cup water (120 ml)
To finish the dish:
- oil (for frying, plus 1 tablespoon)
- 3 tablespoons ice water (45 ml)
- 2 tablespoons flour
- 1/2 teaspoon baking soda
- 2 tablespoons cornstarch (divided)
- toasted sesame seeds and chopped scallion
Instructions
- Marinate the pork chops in a mixture of shaoxing wine, soy sauce, and five spice powder (if using). Set aside for at least an hour or overnight. Make the sauce by combining ketchup, Worcestershire sauce, vinegar, hoisin, maple syrup, sesame oil, and 1/2 cup water. Set aside.
- When you're ready to cook, fill a medium deep pot about halfway with oil. Heat the oil to 375 degrees. In a separate bowl, combine 3 tablespoons ice water, 2 tablespoons flour, 1/2 teaspoon baking soda, and 1 tablespoon cornstarch. Pour over the marinated pork chops and mix until coated.
- Carefully drop a few pork chops at a time into the heated oil and fry in batches for about 3 minutes each batch. Drain on paper towels. Refry the pork chops again for another 1 to 2 minutes just before making the sauce if you like your pork chops crispy. Double frying keeps the pork chops crispy longer after adding them to the sauce.
- Add a tablespoon of oil to your wok (you can take some from the frying oil), placed over medium heat. Swirl the oil around so it coats the wok. Pour in your sauce mixture and bring it to a simmer.
- Mix your last tablespoon of cornstarch with a tablespoon of water to form a slurry. Pour the slurry into the simmering sauce and stir until thickened. Add the cooked pork chops and toss them in the sauce. Plate, and garnish with toasted sesame seeds and chopped scallions. Serve!
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Nutrition Information
Calories
232kcal
(12%)
Carbohydrates
12g
(4%)
Protein
25g
(50%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
76mg
(25%)
Sodium
424mg
(18%)
Potassium
494mg
(14%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
25IU
(1%)
Vitamin C
0.7mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 232
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 76mg | 25% |
| Sodium | 424mg | 18% |
| Potassium | 494mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.