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.

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!