Peking Pork Chops Recipes

CHINESE PORK CHOPS

Steps:

• In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.

PEKING PORK CHOPS

Steps:

• 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 marinade for 30 minutes.
• In a separate bowl, mix the Sauce ingredients. 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 5 minutes, or until color 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 the pork chops with some toasted sesame seeds. Serve over a bowl of hot steamed rice.

PEKING PORK CHOPS

Steps:

• Trim excess fat from pork chops and place in slow cooker.
• Mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat.
• Cover, turn to low and cook 4 to 6 hours, or until tender.
• Do not overcook.
• Season with salt and pepper, if needed.
• Serve with steamed Jasmine or Basmati rice and/or Chinese.
• This also works well with chicken.

PORK WITH PEKING SAUCE

Steps:

• Gather the ingredients.
• Shred the pork by cutting it into thin slices, then stacking them up one on top of the other, and cutting across into shreds.
• In a medium-sized bowl, combine the pork shreds with the rice wine or sherry, dark soy sauce, salt, and cornstarch, adding the cornstarch last. Marinate the pork for 20 minutes.
• While the pork is marinating, shred the cabbage or lettuce. Arrange the shredded cabbage on a plate.
• Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot , add the pork shreds and stir-fry until they change color and are nearly cooked. Remove from the wok.
• Add 1 tablespoon oil. When the oil is hot, add the ginger and the sweet bean sauce (or hoisin or sweet bean paste/water mixture). Cook until aromatic.
• Add the pork back into the pan and mix with the sauce. Season with salt, soy sauce and/or freshly ground white pepper if desired.
• Arrange the pork shreds on the shredded vegetables and add garnishes, if desired. The flavor of green onions is especially good with this dish.

PEKING PORK CHOPS - SLOWCOOKER

Steps:

• Put chops into the stoneware. In a small bowl, combine sugar, spices, soy sauce, ketchup, and garlic. Pour evenly over the top of chops. No need to add any other liquid. If you had an onion in the house, it might be a nice addition, but not necessary for flavor.
• Cover and cook on low for 6-8 hours, or on high for about 4. If your chops are frozen they will take longer to cook. The longer you cook the meat, the more tender it will, but it might fall off the bone.

PEKING STYLE PORK CHOP

Steps:

• Marinate pork for 3-4 hours. Deep fry pork and set aside. Cook sauce til thicken and mix with Porkchops. Serve with rice.