Peking Pork Chop/京都排

Cooking this dish is easier then it looks. Every time I eat out in any Cantonese restaurant, I will order this dish. I had made this dish at home before and it never turned out quit right for me. Tonight I made it again and I think this is MUCH BETTER then the ones made in restaurant. I will always use this recipe from now on.

WARNING: THIS DISH IS VERY ADDICTED, DON’T MAKE IT TOO OFTEN. IF YOU GAIN WEIGHT, I AM NOT RESPONSIBLE FOR IT!!!!!! IF YOU DO MAKE IT PLEASE COOK MORE RICE. : )

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Sauce:

Water 5tbsp

Ketchup 1.5tbsp

Vinegar 1 tbsp

Soy sauce 1.5 tbsp

Hoisin sauce 1tbsp

Sweet chilli sauce 1.5 tbsp

Sugar 1.5 tbsp

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Pork chop 2 pieces (20 oz.)

Salt 1/3 tsp

Cooking wine 1tbsp

Corn starch 2-3 tbsp

Mix all the ingredients for sauce together in a small bowl.

Use a meat tenderizer to smash the pork chop to be 2-3times in size, and then cut each into 3 pieces. Add salt and cooking wine and massage the meat a little then add the corn starch and marinate for at least 30 minutes.  I do it overnight.

Deep fried the pork chop with high heat for about 3-4 minutes( adjust your cooking time according to the thickness of your pork).

In a separated sauce pan, bring the sauce to boil, then thicken it up with some corn starch water, add in pork chop and mix well with the sauce.  You can add some toasted sesame seeds on the top for garnish.

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水 5 汤匙

番茄酱 1.5 汤匙

醋 1 汤匙

酱油 1.5 汤匙

海鲜酱 1 汤匙

香辣酱 1.5 汤匙

糖 1.5 汤匙

猪扒 2 片 (20 盎司)

盐 1/3 茶匙

料酒 1 汤匙

玉米淀粉 2-3 汤匙

在一个小碗里将做酱汁的所有原料都混合在一起调好。

使用嫩肉锤将猪排敲到 2-3 倍大,然后切成 3小 块。添加盐和料酒到肉里再按摩一下肉排,然后加玉米淀粉腌至少 30 分钟。 我腌了一晚。

猪排用大火炸约 3-4 分钟。

在另一个平底锅里倒入酱汁煮开,然后加一些玉米淀粉勾薄芡,加入猪排拌上酱汁。可以加一点熟芝麻。

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