There are so many variations of sweet and sour pork, and they are all equally delicious. The one I am most familiar with is of course the Cantonese version, which is the one with slices of pineapples, bell pepper, and onion. Today I am going to share the recipe for Peking sweet & sour pork chops. I think this may turn out to be an easier version for most since it doesn’t require as much fresh ingredients other than pork chops of course 🙂
Sweet and sour sauce
To make Peking sweet and sour sauce, you will need tomato ketchup, Worchestershire sauce, Chinese black vinegar, hoisin sauce, honey, and sesame oil. Most of these should be easily available in any decent size grocery, except Chinese black vinegar. But worry not, you can easily use balsamic vinegar too. Other in this list of ingredients can be similarly substituted if necessary. Honey to maple syrup, hoisin sauce to oyster sauce, or Worchestershire sauce to tonkatsu sauce. Nothing here is written in stone 🙂 So feel free to change and experiment until you get your very own favorite sweet and sour sauce.
- 900 gram (2 lbs.) thinly sliced pork chops (~ 2cm or 1/16" thick)
- 1½ tablespoon soy sauce
- 1½ tablespoon Shaoxing wine
- ¼ teaspoon Chinese five spice powder
- 3 tablespoon water
- 3 tablespoon all purpose flour
- 1½ tablespoon corn starch
- 1 teaspoon baking soda
- enough oil for deep frying
- 3 tablespoon tomato ketchup
- 2 tablespoon Worchestershire sauce
- 2 tablespoon Chinese black vinegar (or balsamic vinegar)
- 1 tablespoon hoisin sauce
- 3 tablespoon honey
- ½ teaspoon sesame oil
- ¾ cup water
- 1 tablespoon oil
- 1 tablespoon corn starch
- 1 tablespoon water
- 1 tablespoon sesame seeds, toasted
- 2 scallions, thinly sliced
- In a mixing bowl, combine pork chop slices with soy sauce, Shaoxing wine, and Chinese five spice powder. Marinate for 2 hours in the fridge, preferably overnight.
- Prior to cooking, return the marinated pork to room temperature.
- Mix together water, all purpose flour, corn starch, and baking soda. Pour this over marinated pork and mix well.
- Heat enough oil for deep frying. Once the oil is hot (190 Celsius / 375 Fahrenheit), fry pork slices in batches, about 3 minutes per batch. Set aside fried pork over a wire rack to remove excess oil.
- In a bowl, mix together tomato ketchup, Worchestershire sauce, black vinegar/balsamic vinegar, hoisin sauce, honey, sesame oil, and water.
- Heat oil in a wok/large frying pan over medium heat and swirl around to coat the wok/frying pan.
- Pour sauce in the wok/frying pan and bring to a boil.
- Stir in corn starch slurry to the boiling sauce to thicken.
- Once the sauce is thick, return fried pork chop slices to the wok/frying pan. Gently toss to coat.
- Turn off heat. Transfer to serving plate. Garnish with toasted sesame seeds and thinly sliced scallions. Serve immediately with steamed white rice.