Peking Pork Chops
- 1 lb pork tenderloin or pork spare ribs, cut into 1/2-inch thick slices
- Oil for deep frying
- 1 teaspoon toasted sesame seeds, optional
- 1 egg
- 1 tablespoon cornstarch
- 1/2 teaspoon shaoxing wine
- 1/2 teaspoon salt
- 1 1/2 tablespoons tomato ketchup
- 1/2 tablespoon plum sauce
- 1/2 tablespoon chili sauce
- 1/4 teaspoon sweet bean sauce, or Hoisin sauce
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons black vinegar
- 1 1/2 tablespoons sugar
- small pinch of Chinese Five Spice powder, optional
- 2 tablespoons water
- Meat
- 1 lb pork tenderloin or pork spare ribs (1 cut into thick 2-inch thick slices)
- Condiments
- Bean sauce, sweet (1/4 teaspoon)
- Chili sauce (1/2 tablespoon)
- Plum sauce (1/2 tablespoon)
- Tomato ketchup (1 1/2 tablespoons)
- Vinegar, black (1 1/2 tablespoons)
- Worcestershire sauce (1 tablespoon)
- Cooking & Baking
- Chinese five spice powder (1 small pinch)
- Cornstarch (1 tablespoon)
- Oil (1)
- Salt (1/2 teaspoon)
- Sesame seeds, toasted (1 teaspoon)
- Sugar (1 1/2 tablespoons)
- Drinks
- Water (2 tablespoons)
- Refrigerated
- Egg (1)
- Beer, Wine & Liquor
- Shaoxing wine (1/2 teaspoon)
Preparation
Read recipe preparation on rasamalaysia.com
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Published January 17, 2012 (1 year ago).
208 people saved this recipe.
