Peking Pork Chops

INGREDIENTS

• 0.675 lb pork butt or marbled pork tenderloin
• ¼ cup avocado or vegetable oil for frying

Marinade:

• 3 tablespoon cornstarch
• ¼ teaspoon salt
• 1 tablespoon dry sherry wine

Peking pork sauce:

• ½ teaspoon garlic minced
• ⅛ teaspoon ginger powder
• ¼ teaspoon Chinese five spice
• 2 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 2 tablespoon hoisin sauce
• ½ tablespoon white vinegar
• 4 tablespoon ketchup
• ½ tablespoon cornstarch
• ½ cup water

optional

• ½ teaspoon Sesame seeds for garnish optional
• 1 stalk green onion for garnish optional

INSTRUCTIONS 

• Slice your pork into strips and tenderize them with a meat tenderizing hammer.
• In a mixing bowl, add pork strips, 3 tablespoon cornstarch, salt and dry sherry wine. Mix well until pork is well coated in cornstarch. Set aside
• In a small bowl, whisk together your sauce ingredients until well combined.
• Then in a hot wok or pan set over medium heat, add avocado or vegetable oil. To test if the oil is hot enough, place a wooden chopstick and look for bubbles. Once you see bubbles, carefully add in your pork.
• Fry pork until golden crispy brown on each side, about 8-9 minutes in total. You may need to adjust heat as needed.
• Remove the pork and place on a paper-towel lined plate to soak up excess grease. Discard the oil.
• In the same pan set over medium heat, pour in your sauce. Bring this to a simmer and once it bubbles, add your crispy pork back in ensuring every pork chop is covered in sauce.
• Transfer to a serving dish. Optional: garnish with sesame seeds and green onions. Enjoy!