Thin cuts of pork which have been fried and then tossed in a sweet, spicy, and vinegary sauce. Peking Pork Chops are a popular Chinese buffet dish which can be easily made at home too!
I could have devoured this entire skillet of Peking Pork Chops. I could have, and I wanted to, but I didn’t. Not only do I have a weak spot for pork, but I also have a weak spot for anything cooked or tossed in a sauce, and lately, Dear Reader, I’m developing a weakness for anything with a kick of spice to it.
But, rather than devour the entire dish, I was good; I was responsible; I was considerate. I ate a few pieces of the Peking Pork Chops and gave the rest to neighbours. Gone are the days when I could eat a large serving of Peking Pork Chops and not suffer the consequences of an upset stomach. What can I say, it’s the curse of being in my 40’s.
I’m going to share something with you that I might not have shared with you before. I think John.e might be aware of this, although it would only be through his own personal observation, because we’ve never talked about it. McKenna is most definitely not aware of it, because, well, she spends too much time in her room – like most teenagers – to have observed anything ritualistic about my blogging life at all!
But, here it is. I’ll share it with you right here in this post. Now, the whole world will know. First, let me just state that being a food blogger is not the ideal job for someone who has struggled with their weight their entire lives. Also, it’s not the ideal job for those of you who seek adventure, interaction with other people, or instant fame and fortune. Being a food blogger can be rather lonely. I think it’s a job that only other food bloggers can really understand.
For example, I’ll spend most of an entire day alone with my cooking, my plating, my props/design, my camera, and my lighting, etc. I really only have time to cook for my blog on the weekends, so I’ll prepare a few dishes in on the same day. That’s a lot of cleaning up to do! In most of my blog posts, you will see a few photos of what an individual plate or serving size will look like. When the photos have all be taken, and the food has all been packed away, I usually wash and dry the dishes by hand, (yes, we have a dishwasher, but we NEVER use it!) and pack away my blog gear.
And, even though John.e and McKenna are at home most of the time when I’m working on recipes for my blog, I feel like they’re not there at all. One reason for that is they both know the kitchen is completely off limits when I’m working on blog recipes. Even coming to get a drink of water is frowned upon! No, I don’t have control issues.
When that’s all done, and our kitchen has been returned to it’s clean and normal state, I’ll sit in my favourite chair, tune into the Food Network, and have some lunch. Almost 100% of the time, lunch consists of whatever it was I just prepared for the blog. Those individual plates I just talked about – those become my lunch!
Now, in some rare instances, there’s no plating of the dish. Peking Pork Chops are one such dish. I prepared the chops in the skillet and proceeded to photograph them in the skillet as well. Of course, rather than sit down in my favourite chair with a hot skillet in my lap, I transferred some of the Peking Pork Chops to a plate. I think this is what saved me from eating the entire amount! Ha!
Sometimes, I prepare a dish that surpasses my expectations. This dish particularity, did just that. The chops were perfectly seasoned and cooked just right. All pork lovers know there’s nothing worse than overcooked pork! And that sauce is so spectacular! It’s got every component that makes for a good sauce – salt, sweet, and heat!
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Peking Pork Chops
- 2 pounds boneless pork loin chops, see notes
- 2 large eggs
- 2 tablespoons corn starch
- 1 tablespoon rice wine vinegar
- 1 teaspoon salt
- 3 tablespoons ketchup
- 1 tablespoon oyster sauce
- 1 tablespoon chili sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons Worcestershire sauce
- 3 tablespoons rice wine vinegar
- 3 tablespoons sugar
- 4 tablespoons water
- 1/4 cup vegetable oil
- In a large mixing bowl, whisk together the marinade ingredients. Add the pounded pork pieces and toss to completely coat. Cover and marinade for 30 minutes.
- In the mean time, prepare the sauce by whisking together all of the sauce ingredients in a bowl. Set aside.
- Using a large skillet, add a little bit of the vegetable oil and fry the pork pieces in small batches in a single layer. Over medium heat, fry each piece for 3 minutes per side. Transfer cooked pork to a paper towel lined plate until all of the pork has been fried. (You can add a little bit of oil after each batch - you may or may not use up the entire 1/4 cup.)
- Once all the pork has been fried and set aside, pour the sauce into the skillet and over medium heat, bring the sauce to a slight boil.
- Add the pork pieces back to the skillet. Toss well to coat with the sauce. Continue to cook until the sauce has thickened. Serve immediately.
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