Pairs well with Peking Pork Chops
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Peking Pork Chops
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Peking Pork Chops (京都肉排) feature tender slices of pork enveloped in a double-fried crisp coating, all smothered in a zesty sweet and sour sauce.
00:45:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- pork - watch the video to see (cut into 1/2 inch thick slices)
- cornstarch - watch the video to see (for marinade and batter)
- soy sauce - watch the video to see
- cooking wine - watch the video to see
- water - watch the video to see (for marinade, batter, and sauce)
- white pepper - watch the video to see
- salt - watch the video to see (for marinade and batter)
- flour - watch the video to see
- baking powder - watch the video to see
- red vinegar - watch the video to see
- rice vinegar - watch the video to see
- ketchup - watch the video to see
- hoisin sauce - watch the video to see
- sugar - watch the video to see
- potato starch slurry - watch the video to see (for thickening the sauce)
- sesame seeds - watch the video to see (for garnish)
Instructions
- Prepare Pork: Cut the pork into 1/2 inch thick slices and tenderize by pounding with the back of the cleaver.
- Marinate Pork: Mix together cornstarch, soy sauce, cooking wine, water, white pepper, and salt. Then add the pork and mix by hand.
- Prepare Batter: Add flour, cornstarch, baking powder, and salt to a bowl. Then add water until desired consistency is reached.
- Make Sweet and Sour Sauce: Mix together red vinegar, rice vinegar, ketchup, hoisin sauce, sugar, and water.
- Fry Pork: Mix the batter with the pork, then fry until golden brown. Do a second fry at a higher temperature for extra crispiness.
- Finish Sauce and Combine: Cook the sauce and thicken it with the potato starch slurry. Then add the pork and mix.
- Serve: Plate the pork chops, sprinkle on some sesame seeds, and serve.
