This is a place where I collect and archive recipes from all over the place. These recipes were picked because these are food that I love to eat. I copied the recipes from other sources and I have included the links to each source.

I have cooked some of these dishes and I would be happy to discuss my story with you. Feel free to email me at scientistcooks@gmail.com or check out my food blog www.foodmolecule.blogspot.com

Saturday, March 17, 2012

Peking Pork Chop

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Peking Pork Chops (京都排骨)

January 17th, 2012Recipes, Chinese New Year, Recipes, Chinese Recipes, Recipes51 Comments
Peking Pork Chops ( Jing Du Pork)
print Peking Pork Chops Recipe (Jing Du Pork/京都排骨)
Ingredients:
1 lb pork tenderloin or pork spare ribs, cut into 1/2-inch thick slices
Oil for deep frying
1 teaspoon toasted sesame seeds, optional
Marinade:
1 egg
1 tablespoon cornstarch
1/2 teaspoon Shaoxing wine
1/2 teaspoon salt
Sauce:
1 1/2 tablespoons tomato ketchup
1/2 tablespoon plum sauce
1/2 tablespoon chili 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
small pinch of Chinese Five Spice powder, optional
2 tablespoons water
Method:
1. 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.
2. 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.
3. 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.
4. 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.
Cook’s Note:
In the Chinese restaurants in the United States, 京都排骨 is made with pork tenderloin, which is exactly how I made this.

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