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.
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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