The Best Peking Pork Chops

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The Best Peking Pork Chops is made with thin cuts of pork that have been marinated, fried, and then covered in a delicious sweet and sour sauce.  When paired with some white rice it is a simple yet tasty meal. Whenever I go to a Chinese restaurant, Peking Pork is a dish you must order! It is so good, especially when the sweet and sour sauce hits your lips. Peking Pork is a popular Chinese restaurant dish that can be easily made at home. With a small amount of preparation, this meal is a great weeknight dinner because it’s fast, easy, and simple.

WHAT ARE PEKING PORK CHOPS?

Peking Pork Chops is called Jing Du Pork. The pig is a symbol of fatness and abundance, and any pork dish is a favorable symbol of prosperity. The sweet and sticky texture of the Peking-style glaze symbolizes “a sweet year ahead” and “family cohesiveness”. Another thing is the color of the sauce is red, which is the Chinese color for celebration, prosperity, and longevity. It’s especially popular during the Chinese New Year celebrations.

INGREDIENTS YOU NEED TO MAKE THIS

• Pork Chops – A pork loin sliced into chops or pork tenderloin sliced into strips are both good options.

• Eggs 

• Rice Wine Vinegar and Cornstarch – Gives a tough cut of meat a tender silky velvety texture.

• Spices & Sauces – Combination of ingredients to create a sweet, sticky, warm sauce. You’ll need ketchup, hoisin sauce, chili sauce, Worcestershire sauce, garlic, ginger, Chinese Five Spice, and oyster sauce.

• Brown Sugar – This adds sweetness and helps to add a caramelized flavor to the sauce.

HOW TO PREPARE PEKING PORK CHOPS

• Preparing the Marinate: In a large mixing bowl, mix together the eggs, cornstarch, and salt together. Slice the pork loin into chops (cut the chops into strips) and pound the chops with a meat mallet until tender. Add the pork to the marinade, and pour into a zip-top freezer bag. Refrigerate for 2-3 hours or overnight.

• Preparing the Sauce: Whisk together all the sauce ingredients in a bowl and set aside.

• Frying the Pork: In a large skillet, fry the pork in small batches be careful not to overcrowd the pan. Fry each piece for three minutes on each side. Transfer cooked pork to a separate plate until all the pork has been fried. In the same skillet you fried the pork pour the sauce into the skillet and bring the sauce to a slight boil over medium-high heat.

• Combine Everything: Add the pork pieces back to the skillet. Coat the pork in the sauce. Continue to cook until the sauce thickens. Serve Immediately over white cooked rice. Enjoy!

WHAT DO YOU SERVE WITH PEKING PORK?

Cooked white rice or steamed riced cauliflower (low-carb option) are excellent choices to serve with Peking Pork. These options will soak up all that delicious sauce adding more flavor with every bite. However, there are many other options in the side dish department if rice or cauliflower rice doesn’t sound good to you. Check out these easy recipes for more ideas!

• Balsamic Glazed Brussels Sprouts: Easy Balsamic Brussels Sprouts are sauteed on the stove in a mixture of bacon grease and butter, resulting in a crispy caramelized side dish that’s quick and easy to make and perfect for weeknight dinners.

• Honey Garlic Glazed Roasted Carrots: Honey Garlic Glazed Roasted Carrots are a classic side dish that my family loves.  There is nothing better than eating a sweet side dish and knowing it’s also healthy.  The combination of carrots, garlic, honey, and butter brings the sweetness you want without the guilt. 

HOW TO STORE AND REHEAT LEFTOVERS?

• Peking Pork leftovers are best stored in the refrigerator, in airtight containers for up to 3 days.

• To reheat, place the pork and any sauce in a covered skillet over low heat. Heat until the sauce begins to bubble and the pork is warm, stirring occasionally to evenly distribute the heat.

CAN I FREEZE PEKING PORK?

You can freeze The Best Peking Pork Chops and there are two ways to do this. You can freeze before cooking, or freeze the leftovers after cooking.

FREEZE BEFORE COOKING:

• Combine the ingredients in preparing the sauce and add the pork and sauce to a zip-top freezer bag. Seal the bag, pressing out as much air as possible. Freeze for up to 2 months. Thaw overnight in the refrigerator before cooking. Essentially this this option is like marinating the pork in the sauce in the freezer.

FREEZING LEFTOVERS:

• Once the pork has cooled you can pack the pork and sauce into a zip-top freezer bag, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.