Peking Style Pork Chop Food

PEKING PORK CHOPS

Steps:

• 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.
• 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.
• 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.
• 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.

PORK WITH PEKING SAUCE

Steps:

• Gather the ingredients.
• Shred the pork by cutting it into thin slices, then stacking them up one on top of the other, and cutting across into shreds.
• In a medium-sized bowl, combine the pork shreds with the rice wine or sherry, dark soy sauce, salt, and cornstarch, adding the cornstarch last. Marinate the pork for 20 minutes.
• While the pork is marinating, shred the cabbage or lettuce. Arrange the shredded cabbage on a plate.
• Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot , add the pork shreds and stir-fry until they change color and are nearly cooked. Remove from the wok.
• Add 1 tablespoon oil. When the oil is hot, add the ginger and the sweet bean sauce (or hoisin or sweet bean paste/water mixture). Cook until aromatic.
• Add the pork back into the pan and mix with the sauce. Season with salt, soy sauce and/or freshly ground white pepper if desired.
• Arrange the pork shreds on the shredded vegetables and add garnishes, if desired. The flavor of green onions is especially good with this dish.

PEKING PORK CHOPS - SLOWCOOKER

Steps:

• Put chops into the stoneware. In a small bowl, combine sugar, spices, soy sauce, ketchup, and garlic. Pour evenly over the top of chops. No need to add any other liquid. If you had an onion in the house, it might be a nice addition, but not necessary for flavor.
• Cover and cook on low for 6-8 hours, or on high for about 4. If your chops are frozen they will take longer to cook. The longer you cook the meat, the more tender it will, but it might fall off the bone.

PEKING-STYLE NOODLES

Steps:

• If you are using fresh noodles, blanch them first for 3-5 minutes in boiling water. If you are using dried noodles, cook them in boiling water according to packet instructions.
• Plunge them in cold water, drain thoroughly, toss them in the sesame oil and set aside until you are ready to use them. Covered with cling film, they can be kept for up to 2 hours in the refrigerator.
• Heat a wok or large frying pan until hot. Add the groundnut oil and, when it is very hot, add the garlic, ginger and spring onions. Stir fry for 15 seconds, then add the pork. Stir well to break up and stir fry for 2 minutes or more until the pork loses its pink colour.
• Add the rest of the ingredients except the spring onion garnish, stirring all the time. Bring to the boil, turn the heat down low and simmer for 5 minutes.
• Plunge the noodles into boiling water for 30 seconds or until they are just heated through, then drain well in a colander or sieve. Quickly tip the noodles into a large bowl and pour the hot sauce over the top. Mix everything together loosely then sprinkle on the spring onions and serve.

PEKING PORK CHOPS

Steps:

• Trim excess fat from pork chops and place in slow cooker.
• Mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat.
• Cover, turn to low and cook 4 to 6 hours, or until tender.
• Do not overcook.
• Season with salt and pepper, if needed.
• Serve with steamed Jasmine or Basmati rice and/or Chinese.
• This also works well with chicken.

PEKING PORK CHOPS

Steps:

• Place red pepper, green pepper and onion in bottom of a crock pot. Place pork chops on top.
• Mix together ginger, soy sauce, hoisin sauce, brown sugar, ketchup, garlic, salt and pepper. Pour over pork chops.
• Cook on low 4-6 hours.
• Add pineapple chunks and cook 1 hour longer. Serve over cooked white rice.