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Peking Pork Chops
Serves 4
Equal parts spicy, sweet, tangy, and savory.
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Ingredients:
| For the Marinade: |
| 2 lb boneless pork loin chops, cut into strips |
| 1 tablespoon rice wine vinegar |
| 2 tablespoons corn starch |
| 1 teaspoon salt |
| 2 eggs |
| For the Sauce: |
| 4 tablespoons water |
| 2 tablespoons Worcestershire sauce |
| 3 tablespoons ketchup |
| 3 tablespoons rice wine vinegar |
| 3 tablespoons sugar |
| 1 tablespoon chili sauce |
| 1 tablespoon hoisin sauce |
| 1 tablespoon oyster sauce |
| For Frying: |
| Vegetable oil |
Directions:
- Whisk together the rice wine vinegar, cornstarch, salt, and eggs in a mixing bowl. Place the pork chop slices into a sealable container. Pour the marinade over top and toss to coat. Cover and let marinate for 30 minutes.
- In a second mixing bowl, whisk together the water, Worcestershire sauce, ketchup, rice wine vinegar, sugar, chili sauce, hoisin sauce, and oyster sauce. Set aside.
- Pour a small amount of vegetable oil into a skillet. Bring to medium heat. Add a few pork chops strips to the skillet and fry for 3 minutes per side. Transfer to a paper towel lined plate. Repeat the process until all the pork is cooked, adding vegetable oil as needed.
- Pour the sauce into the skillet and heat until just beginning to boil, stirring occasionally.
- Add the pork back into the skillet and toss to coat. Cook and stir for about 5 minutes.
| Course: | Dinner |
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