The sweet and spicy Asian-inspired flavors coupled with the tenderness and juiciness of the pork makes this a perfect dish to serve with fried rice or cau-LIE-flower “fried rice.”
Peking Pork Chops
- 2 large eggs for marinade
- 2 tablespoons corn starch for marinade
- 1 tablespoon rice wine vinegar for marinade
- 1 teaspoon salt for marinade
- 3 tablespoons ketchup for sauce
- 1 tablespoon oyster sauce for sauce
- 1 tablespoon chili sauce for sauce
- 1 tablespoon hoisin sauce for sauce
- 2 tablespoons Worcestershire sauce for sauce
- 3 tablespoons rice wine vinegar for sauce
- 3 tablespoons brown sugar for sauce
- 4 tablespoons water for sauce
- 2 teaspoons of toasted sesame seeds, for garnish for sauce
- 2 chopped scallions, for garnish for sauce
- 1/4 cup vegetable oil and 2 tsp sesame oil, combined for frying
- In a large bowl, mix together the marinade ingredients. Mix well and marinade for at least 30 minutes.
- In the mean time, in a separate bowl, prepare the sauce by whisking together all of the sauce ingredients in a bowl. You may tweak it by adding more or less sugar, hoisin or chili sauce to your liking. Set aside.
- Heat up a wok or non-stick deep skillet with enough oil, over medium heat, deep fry the pork chops for 6 minutes total (aproximately 3 minutes on each side) or until color changes to golden brown and slightly crispy. You can add a little bit of oil after each batch and may not use up the entire 1/4 cup of oil. Dish up, drain with paper towels and set aside.
- In a small sauce pan, combine all the sauce ingredients except for the scallions and sesame seeds. Bring the sauce to a quick boil.
- Transfer the cooked and drained pork chops back into the skillet or wok. Add the sauce and toss well to coat both sides of the the pork chops with the sauce. Continue to cook until the sauce has thickened. Plate the chops and sprinkle with the toasted sesame seeds and chopped scallions. Serve immediately.