Sweet and Sour Pork Chops, Peking Style

 

My family would always order this when we went out to a Cantonese restaurant and my kids loved it. I used 1.3 pounds of thin cut pork chops.

Here is what I did

1)     Marinated the pork for a few hours

2)     Before cooking, made the sauce in a bowl

3)     Mixed 3 tablespoons ice water, 2 tablespoons flour, ½ teaspoon baking soda, and 1 tablespoon cornstarch and mixed with the marinated pork

4)     Pan fried the pork until cooked and removed

5)     Heated sauce in some oil and with 1 tablespoon corn starch and 1 tablespoon water

Sweet and Sour Pork Chops, Peking Style | The Woks of Life

INGREDIENTS

FOR MARINATING THE PORK CHOPS:

·        1 1/2 lb. thinly sliced pork chops (680g, cut in half)

·        1 tablespoon Shaoxing wine

·        1 tablespoon soy sauce

·        1/8 teaspoon five spice powder (optional)

FOR THE SAUCE:

·        2 tablespoons ketchup

·        1 1/2 tablespoons Worcestershire sauce

·        1 tablespoon Chinese black vinegar (can substitute balsamic vinegar)

·        2 teaspoons hoisin sauce

·        2 tablespoons maple syrup

·        1/4 teaspoon sesame oil

·        1/2 cup water (120 ml)

TO FINISH THE DISH:

·        Oil (for frying, plus 1 tablespoon)

·        3 tablespoons ice water (45 ml)

·        2 tablespoons flour

·        1/2 teaspoon baking soda

·        2 tablespoons cornstarch (divided)

·        toasted sesame seeds and chopped scallion

INSTRUCTIONS

1.      Marinate the pork chops in a mixture of shaoxing wine, soy sauce, and five spice powder (if using). Set aside for at least an hour or overnight. Make the sauce by combining ketchup, Worcestershire sauce, vinegar, hoisin, maple syrup, sesame oil, and 1/2 cup water. Set aside.

2.      When you're ready to cook, fill a medium deep pot about halfway with oil. Heat the oil to 375 degrees. In a separate bowl, combine 3 tablespoons ice water, 2 tablespoons flour, 1/2 teaspoon baking soda, and 1 tablespoon cornstarch. Pour over the marinated pork chops and mix until coated.

3.      Carefully drop a few pork chops at a time into the heated oil and fry in batches for about 3 minutes each batch. Drain on paper towels. Add a tablespoon of oil to your wok (you can take some from the frying oil), placed over medium heat. Swirl the oil around so it coats the wok. Pour in your sauce mixture and bring it to a simmer.

4.      Mix your last tablespoon of cornstarch with a tablespoon of water to form a slurry. Pour the slurry into the simmering sauce and stir until thickened. Add the cooked pork chops and toss them in the sauce. Plate, and garnish with toasted sesame seeds and chopped scallions. Serve!