25-min. Easy Peking Pork Chops
Tender, juicy pork chops are coated in a glossy, sweet and tangy Peking sauce. This easy Peking pork chops recipe is ready in just 25 minutes. The pork fries up golden before being tossed in the thick, savory-sweet glaze.
Ingredients
- 0.5 lb boneless pork shoulder steaks cut into 1.5-inch-wide x 3-inch-long x ¾-inch-thick strips
- ¼ cup vegetable oil or any neutral oil
- ½ teaspoon sesame seeds toasted kind
- 1 green onion finely chopped
Pork Marinade
- ¼ teaspoon salt
- 1 tablespoon Shaoxing wine or dry sherry
- 3 tablespoon cornstarch
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
- ½ cup water cold
Instructions
- In a small bowl, whisk together the Peking sauce ingredients until smooth. Set aside.
- Pound the pork shoulder pieces with a meat mallet or the back of a knife until ½ inch thick. This helps break down the tough muscle fibers and tenderize the pork.
- Transfer the pork to a large mixing bowl and toss with the salt and Shaoxing wine. Add the cornstarch and toss until evenly coated. If any areas of pork remain uncoated, add 1-2 tablespoons more cornstarch as needed.
- Heat the vegetable oil in a large pan over medium heat. Shake off any loose cornstarch from the pork, then carefully add it to the hot oil in a single layer without overcrowding. Fry until golden brown on both sides and cooked through, about 7-9 minutes total. The pork should reach an internal temperature of 145°F (63°C).
- Transfer the fried pork to a wire rack or paper towel-lined plate to drain excess oil. Set aside.
- Carefully discard the remaining oil and remove any browned cornstarch from the pan. Whisk the prepared Peking sauce again, then pour it into the pan over medium heat. Stir continuously as it comes to a simmer and thickens into a glossy glaze that coats the back of a spoon.
- Immediately return the fried pork to the pan and toss until evenly coated in the glaze. Remove from heat and garnish with toasted sesame seeds and 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