Delicious Peking Pork Chops recipe hands down a winner

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Tender and juicy morsels of pork, lusciously coated with a traditional sweet, tart and smoky sauce makes this a perfect dish for any occasion.

The pig is a symbol of abundance, therefore this pork dish is an auspicious symbol of prosperity.


  • 450g pork tenderloin or pork spare ribs, cut into 1cm thick slices
  • oil for deep frying
  • 1 teaspoon toasted sesame seeds, (optional)


  • 1 egg
  • 1 tablespoon cornstarch
  • 1/2 teaspoon Shaoxing wine
  • 1/2 teaspoon salt


  • 1 1/2 tablespoons tomato ketchup
  • 1/2 tablespoon plum sauce
  • 1/2 tablespoon chilli sauce
  • 1/4 teaspoon sweet bean sauce or hoisin sauce
  • 1 tablespoon Worcestershire Sauce
  • 1 1/2 tablespoons black vinegar
  • 1 1/2 tablespoons sugar
  • 1 pinch Chinese five-spice powder, (optional)
  • 2 tablespoons water


  • Pound pork slices with mallet, or with the back of a kitchen knife until tender. Set aside. In a bowl, mix the marinade ingredients, add in pork slices, mix well, and let it sit for 30 minutes.
  • •In a separate bowl, mix the ingredients for the sauce. You may add more or less sugar, or other sauce ingredients to your own liking. Set sauce mixture aside.
  • Heat up a wok with enough oil, deep-fry pork slices for five minutes, or until colour changes to golden brown and slightly crispy. Dish up, drain with paper towels and set aside.
  • Bring sauce to a quick boil, add deep-fried pork, and stir until all the meat is well coated with sauce.
  • Dish up and sprinkle pork chops with some toasted sesame seeds. Serve with hot steamed rice.

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Low Bee Yinn is a food blogger and cookbook author.