Peking Pork Chops

 

Ingredients: (serves 2)

270 g. pork tenderloin (cut into 1/2" thick slices)

Cooking oil (for deep frying)

1 tsp. sesame seeds (toasted)

Marinade:

1 small egg

3/4 tbsp. cornflour

1/2 tsp Shaoxing Wine

1/4 tsp. salt

Sauce:

1 tbsp. tomato ketchup

1/4 tbsp. plum sauce

1/4 tbsp. chili sauce

1/4 tsp. hoisin sauce

1/4 tbsp. Worcestershire Sauce

1 tbsp. black vinegar

1 tbsp. sugar

1/2 pinch Chinese five-spice powder

1 1/2 tbsp. water

Methods:

1. Pound the pork slices with meat mallet, not until too thin.  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 until golden brown and slightly crispy.  Dish up, drain on 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 the sauce.  Dish up and sprinkle the pork chops with some toasted sesame seeds.
5. Serve as a meat dish with other dishes and a bowl of hot fluffy rice.

I adapted this recipe from 'rasamalaysia.com' with slight adjustment to suit my cooking preference.