Peking Sweet & Sour Pork Chops

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 8


  • Fried pork chops
  • 900 gram (2 lbs.) thinly sliced pork chops (~ 2cm or 1/16" thick)
  • 1 1/2 tablespoon soy sauce
  • 1 1/2 tablespoon Shaoxing wine
  • 1/4 teaspoon Chinese five spice powder
  • 3 tablespoon water
  • 3 tablespoon all purpose flour
  • 1 1/2 tablespoon corn starch
  • 1 teaspoon baking soda
  • enough oil for deep frying
  • Peking sweet & sour sauce
  • 3 tablespoon tomato ketchup
  • 2 tablespoon Worchestershire sauce
  • 2 tablespoon Chinese black vinegar (or balsamic vinegar)
  • 1 tablespoon hoisin sauce
  • 3 tablespoon honey
  • 1/2 teaspoon sesame oil
  • 3/4 cup water
  • 1 tablespoon oil
  • Corn starch slurry (mix the following together)
  • 1 tablespoon corn starch
  • 1 tablespoon water
  • Garnish
  • 1 tablespoon sesame seeds, toasted
  • 2 scallions, thinly sliced


  • Fried pork chops
    1. 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.
    2. Prior to cooking, return the marinated pork to room temperature.
    3. Mix together water, all purpose flour, corn starch, and baking soda. Pour this over marinated pork and mix well.
    4. 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.
  • Peking sweet & sour sauce
    1. In a bowl, mix together tomato ketchup, Worchestershire sauce, black vinegar/balsamic vinegar, hoisin sauce, honey, sesame oil, and water.
    2. Heat oil in a wok/large frying pan over medium heat and swirl around to coat the wok/frying pan.
    3. Pour sauce in the wok/frying pan and bring to a boil.
    4. Stir in corn starch slurry to the boiling sauce to thicken.
    5. Once the sauce is thick, return fried pork chop slices to the wok/frying pan. Gently toss to coat.
    6. Turn off heat. Transfer to serving plate. Garnish with toasted sesame seeds and thinly sliced scallions. Serve immediately with steamed white rice.

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