Need a stress-free weeknight dinner solution? This easy Peking pork chops recipe comes together in only 25 minutes. You get ultra-tender, juicy meat smothered in a glossy, deeply sweet and tangy sauce.
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Ordering Peking pork (Jing Du Pai Gu, 京都肉排) at Chinese restaurants can get expensive quickly, so I recreated this budget-friendly version at home to enjoy twice the portions. Pounding the meat with a mallet breaks down tough muscle fibers, allowing the pork to absorb the marinade faster and stay exceptionally tender during frying.
Why My Recipe Works
- Pork shoulder selection: Its higher fat content keeps the meat juicy during quick, high-heat frying.
- Pre-mix the sauce: Mixing the sauce in advance prevents scorching while stir-frying over high heat.
- Uniform cutting: Cut the pork into evenly sized strips so all pieces cook at the same rate and stay tender.
Ingredients & Substitutes
Exact ingredient measurements are listed in the recipe card at the bottom of this page.
Main Ingredients
- Boneless pork shoulder: Higher fat content keeps the pork juicy. (Sub: Pork loin)
- Vegetable oil: Use a high smoke point oil (Sub: Canola or avocado oil)
- Sesame seeds: Use the toasted kind, for garnish.
- Green onions: Finely chopped, for garnish.
Pork Marinade
- Cornstarch: Velvets the pork for a tender, juicy texture. (Sub: Potato starch)
- Salt: Use fine sea salt or table salt.
- Shaoxing wine: Adds depth while reducing pork gaminess. (Sub: Dry sherry)
Peking Sauce
- Garlic: Freshly minced. (Sub: Jarred minced garlic)
- Ginger powder: Blends evenly into the sauce. (Sub: Fresh grated ginger)
- Chinese five spice: Adds warm, aromatic flavor.
- Brown sugar: Adds rich sweetness.
- Worcestershire sauce: Adds savory umami and tang.
- Hoisin sauce: Gives the sauce its signature sweet, savory flavor and glossy body.
- Rice vinegar: Balances the sweetness with bright acidity. (Sub: Apple cider vinegar)
- Ketchup: Creates the classic red color and tangy base.
- Cornstarch: Thickens the sauce into a glossy glaze. (Sub: Potato starch)
- Cold water: Dissolves the cornstarch for a smooth, lump-free sauce.
Note: These ingredients are typically available at most Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make Peking pork chops:
- Tenderize the meat: Pound the cut pork shoulder pieces with a meat mallet or the back of a knife to break down the tough fibers and create a more tender texture. They should be about 1 cm thick.
- Marinate and prep: Toss the pork with cornstarch, salt, and Shaoxing wine until evenly coated. In a separate bowl, whisk together the Peking sauce ingredients and set aside.
- Fry the pork: Heat neutral oil in a large pan over medium heat. Carefully add the pork and fry until golden brown on both sides, about 8-9 minutes.
- Drain excess oil: Transfer the fried pork to a wire rack or paper towel-lined plate to remove excess oil. Set aside.
- Simmer the sauce: Whisk the prepared Peking sauce again and then add it into the empty pan over medium heat. Simmer until the sauce bubbles and thickens into a glossy glaze.
- Coat and garnish: Return the fried pork to the pan and toss until fully coated in the glaze. Remove from heat and finish with sesame seeds and sliced green onions.
Expert Tips
- Tenderize the meat: Pound pork flat to break down tough fibers and maximize tenderness.
- Mix before adding: Whisk the sauce again to fully incorporate settled cornstarch.
- Avoid overcrowding: Space out the pork to prevent steaming instead of frying.
- Watch the glaze: Monitor closely as high sugar content can burn quickly.
- Coat immediately: Toss the pork as soon as the glaze thickens to keep the coating crisp.
Variations
- Gluten-free: Swap the Shaoxing wine for dry sherry and use tamari or certified gluten-free hoisin and Worcestershire sauces.
- Spicy: Whisk a teaspoon of chili paste or dried red pepper flakes directly into the Peking sauce mixture.
- Air-fried: Spritz the cornstarch-coated pork with cooking spray and air fry at 400°F (200°C) for 10 to 12 minutes before tossing in the sauce.
Pairing Suggestions
Chinese Peking pork chops pair well with:
- Egg drop soup: A light, savory starter that balances the sweet glaze.
- Steamed white rice: Absorbs the rich, tangy sauce.
- Garlic bok choy: Adds a crisp, fresh contrast to the pork.
Storage & Reheating
- Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
- Freezer & thawing: Freeze pork and sauce separately in freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a skillet over medium heat for 5 minutes or air fry at 350°F (175°C) for 3-4 minutes to restore crispness.
FAQ
Why is my sauce clumpy?
Cornstarch settles quickly, so whisk the sauce right before adding it to the pan to prevent lumps.
Can I use pork loin instead of pork shoulder?
Yes, but it is leaner and dries out faster. Reduce frying time by 1-2 minutes per side to keep it tender.
How do I know when the oil is ready without a thermometer?
Dip in a wooden chopstick; steady bubbles forming around it mean the oil is ready.
📖 Recipe
Easy Peking Pork Chops (Sweet & Tangy Chinese Pork)
Need a stress-free weeknight dinner solution? This Peking pork chops recipe comes together in only 25 minutes. You get ultra-tender, juicy meat smothered in a glossy, deeply sweet and tangy sauce.
Ingredients
- 0.5 lb boneless pork shoulder steaks sliced into 1.5 x 3-inch strips
- ¼ cup vegetable oil or any neutral oil
- ½ teaspoon sesame seeds toasted kind
- 1 green onion finely chopped
Pork Marinade
- 3 tablespoon cornstarch or potato starch
- ¼ teaspoon salt
- 1 tablespoon Shaoxing wine or dry sherry
Peking Sauce
- 2 garlic cloves finely minced
- ⅛ teaspoon ginger powder
- ¼ teaspoon Chinese five spice
- 2 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoon hoisin sauce
- ½ tablespoon rice vinegar
- 4 tablespoon ketchup
- ½ tablespoon cornstarch or potato starch
- ½ cup water cold
Instructions
- Pound the cut pork shoulder pieces with a meat mallet or the back of a knife to break down the tough fibers and create a more tender texture. They should be about 1 cm thick.
- Toss the pork with cornstarch, salt, and Shaoxing wine until evenly coated.
- In a separate bowl, whisk together the Peking sauce ingredients and set aside.
- Heat neutral oil in a large pan over medium heat. Carefully add the pork and fry until golden brown on both sides, about 8-9 minutes.
- Transfer the fried pork to a wire rack or paper towel-lined plate to remove excess oil. Set aside.
- Whisk the prepared Peking sauce again and then add it into the empty pan over medium heat. Simmer until the sauce bubbles and thickens into a glossy glaze.
- Return the fried pork to the pan and toss until fully coated in the glaze. Remove from heat and finish with sesame seeds and sliced green onions.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 415kcal | Carbohydrates: 44g | Protein: 30g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1014mg | Potassium: 839mg | Fiber: 2g | Sugar: 24g | Vitamin A: 250IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 3mg
Joy C.
This is one of my favorite Chinese dishes! Do you think this could be made with chicken cutlets or thighs? I have friends that don’t eat pork but I want to introduce this “more authentic” dish to them instead of Sesame Chicken. Do you think this recipe is similar enough to try to request a different meat at restaurants? (I know you might not have the answer for this.)
Christie Lai
Hi Joy! Yes, this could definitely work with chicken thighs 🙂 Hope this helps!
Alaina
I absolutely loved this. I used a different cut of pork and the skin came out a little hard, but otherwise it was wonderful. Thank you!
Christie Lai
Thank you so much for making my recipe and so glad you liked it!
Cecilia Balacky
Always Wanted To Make This Dish I Didn't Know It Was So Simple Now I Don't Have To Order From The Chinese Restaurants Thanks Alot
Christie Lai
The pleasure is all mine! Thank you so much for the kind review and glad you enjoyed it 🙂
Windy Wibowo
Just recook ur recipe for dinner and it was amazing!! I added some chilli on the sauce because i love spicy and it turns very good as well ❤️❤️ thank you for sharing the recipe
christieathome
Thanks so much Windy for making my recipe! So happy you liked it and I appreciate the kind review!
Summer
Taste amazing and not hard to make. Will no doubt be making this again and again! Thank you!
christieathome
Thanks so much for making my recipe Summer! So glad you liked it 🙂 Have a lovely day!
Gogo
this was great and i'm so happy these were all ingredients that i already had in my kitchen, thanks so much! 🙂
christieathome
So happy to hear that you enjoyed my recipe! Glad you had all the ingredients at your finger tips! Thanks for making my recipe!
Charlie Atherton
I'm looking at how to prep the pork and I see this...
"Slice pork shoulder into 2 x 3 inch-long strips that are about 1-cm thick"
Mixing English standard and metric. 1-cm=10mm=⅜in. approximately. Can we round up to ½"? Curious. 😉
Christie Lai
No, rounding up to 1/2 inch will be too thick. I recommend following 3/8 inch to ensure the beef is not too thick.
Faith
This was an awesome recipe and made lockdown that much more exciting. Thank you so much for sharing!
christieathome
So glad it made your lockdown more exciting! Happy I could share.
Gloria
Love this recipe. The best one I've found so far that tastes as good as my local restaurant! Love that the ingredients are readily available too. This dish is all about the sauce and this one's great.
Thanks for making it so easy and accessible - delish!
christieathome
Thank YOU so much Gloria for your kind comment! It actually made my day and I am so glad it tastes as good as your local restaurant. So so so happy to read this. Have a lovely day! - Christie
Heidi | The Frugal Girls
I really love your homemade peking pork sauce... it's the perfect way to upgrade with this classic dish!