Pork With Peking Sauce Food

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

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 WITH SWEET-AND-SOUR SAUCE

Steps:

• In large, deep skillet, bring water to a boil with sugar and vinegar; whisk until sugar dissolves.
• In small bowl, mix soy sauce, ketchup, and sesame oil until smooth; whisk into vinegar mixture.
• Bring to boil, then reduce to simmer until syrupy.
• Mix flour and cornstarch together in medium size shallow dish; set aside.
• Season pork with salt and pepper.
• Dredge in sherry (or rice wine).
• Then dredge in flour mixture. (Dredging process may be repeated if thicker crust is desired).
• Heat oil in large pot to 350 degrees.
• Fry two pork pieces at a time about 1-2 minutes on each side; drain on paper towels.
• Repeat frying process on all pieces and drain again.
• Transfer meat to sauce and serve.