Monday, December 8, 2008

Peking Pork Chops


This famous dish enticed my whole family’s appetites. However I made a little tweak of using pork chops that usually used spareribs in the traditional way. This is all because of my hubby’s preference to pork chops over spareribs. He said spareribs are too bony, not enough meat for him. Ok, he’s right. Our body can only digest meat not bone. Moreover, spareribs are quite expensive here in Australia. So I used pork chops and kept the traditional way of cooking Peking sauce. You can keep using the spareribs if you like, of course.

Peking Pork Chops

Ingredients:
  • 400 gm boneless pork chops
  • 1 onion, shredded
  • 1/2 tsp minced garlic
Marinade:
  • 1 Tbsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1/2 tsp sugar
  • 1/2 tsp corn flour
  • 1/2 tsp Shaoxing wine
  • 1/2 egg, lightly beaten
  • a dash of sesame oil
Sauce ingredients:
  • 4 Tbsp ketchup
  • 1/2 piece brown sugar (片糖 chopped into small pieces)
  • 4 Tbsp water
  • 1 Tbsp white vinegar
Method:
  1. Rinse pork chops and wipe dry. Marinade for about 20 minutes.
  2. Melt brown sugar pieces with a bit of water. Prepare sauce for later use.
  3. Fry pork chops on medium heat until both sides are lightly brown. Set aside.
  4. Add 2 tablespoons of oil in frying pan, sauté onion until translucent. Add minced garlic in the middle of frying pan, and sauté, stir with onion. Pour the sauce mixture into the pan, add pork chops. Lower the heat and simmer for a while, until sauce dry up a bit and consistency to your preference. Dish up, enjoy!
Peking Pork Chops

7 comments :

  1. I tried this recipe last night for dinner and it was so wonderful! Thank you for sharing this on your blog. I can't wait to try your other pork recipes, especially the adobo one.

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  2. To Anne:
    I'm glad to know that you tried this recipe and loved it. Wonderful!
    It seems that you love eating pork chops. Worth trying the adobo one, it tastes good too.

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  3. I love your blog. I make your dish like once a week!!!! How many cups of brown sugar is half 片糖??? -Ming

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  4. To Ming,
    Brown sugar 片糖 is like this, click to view the picture. I just take one piece and break into half. It's available at Asian stores.

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  5. Wow i love ur blog, all nice n yummy recipe!
    I love to try them all!
    After reading ur post , I'm gonna make pork chop today!

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  6. Hi, sorry for this silly question. Do I add marinade to the cooking or sauce, or do i throw it out? Thanks!

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    Replies
    1. You're welcome.
      There's not much marinade left as the pork chops actually will absorb it. If any left, just cook with the sauce, don't waste it.

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