WEEKDAYS 1e|12c|p

Peking Pork Chops With Velvet Marinade

MOFAD
|
Servings: 4 - 6
|
moderate
|
1 to 2 hr

This dish is so tasty and filled with flavor!


  • Ingredients
  • step-by-step directions
Ingredients
Velvet Marinade:
  • 10 eggs (beaten)
  • 1 1/2 cups cornstarch
  • 1 cup white wine
  • 1 tablespoon baking soda
  • 1/2 cup vegetable oil (seasoned with salt & pepper, plus 1/2 gallon additional oil to fry)
Pork Chops:
  • 2-3 pounds 1/4-inch thinly sliced pork chops
Peking Sauce:
  • 2/3 cup steak sauce (5 ounces)
  • 1/3 cup Worcestershire (2.5 ounces)
  • 3/4 cup Chinese Red Vinegar (7 ounces)
  • 1/3 cup Chinkiang Vinegar (3 ounces)
  • 2 cups sugar (15 ounces)
Garnish:
  • scallion (julienned)
  • ginger (peeled, julienned)
Directions
  • In a medium bowl add the eggs, cornstarch, white wine, baking soda and vegetable oil and whisk to combine. Add the pork and allow to marinate for 1 hour.
  • Meanwhile, make the sauce. In a medium saucepan add the steak sauce, Worcestershire, vinegars, and sugar. Bring to a simmer over medium heat and allow to cook until the sugar dissolves.
  • Remove the sauce to a wok and heat over medium heat until bubbling.
  • Preheat vegetable oil in a deep skillet or wok until 360ºF. Remove the pork chops from the marinade and place in the oil. Allow to fry until golden brown and cooked through, about 4-5 minutes. Remove from the oil and transfer to the sauce. Toss to coat then remove and serve garnished with scallion and ginger.
  • Tip: If you don't have a wok, use a heavy bottomed saute pan or skillet.
Similar categories: Dinner Pork

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