Peking Pork Chops
Sweet and tangy crispy pork chops.
Contains common allergens
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Instructions
- 1
Tenderize and Batter: Use the back of a cleaver to pound the pork chops to break down the fibers. Cut into bite-sized strips. Toss the strips thoroughly in the cornstarch until heavily coated.
- 2
Shallow Fry: Heat 1/2 inch of oil in a heavy skillet or wok to 350°F (175°C). Shallow fry the pork pieces in batches for 3-4 minutes per side until deeply golden and crispy. Drain on a wire rack.
- 3
Mix the Sauce: In a bowl, whisk together the ketchup, rice vinegar, brown sugar, Worcestershire sauce, soy sauce, and water.
- 4
Simmer the Glaze: Drain the oil from the wok. Pour the sauce mixture in and bring to a rapid boil over medium heat. Let it reduce for 3-5 minutes, stirring frequently, until it becomes a thick, sticky syrup.
- 5
Toss to Coat: Add the crispy fried pork chops back into the wok. Toss rapidly for 30-45 seconds to thoroughly glaze every piece of meat.
- 6
Garnish: Serve immediately, optionally garnished with thinly sliced scallions or sesame seeds, alongside steamed rice.
Plan it in Listahan
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