Crispy Sweet and Sour Pork Chops – Peking Style
Crispy, tangy, and irresistibly flavorful, Peking-style sweet and sour pork chops are a delicious fusion of Chinese and Western flavors. This dish features tender pork chops, marinated to perfection, fried until golden, and coated in a glossy, savory-sweet sauce that packs a punch.
The sauce is a harmonious blend of ketchup, Worcestershire sauce, black vinegar, hoisin, and maple syrup, creating a deep, rich flavor with just the right balance of sweetness and acidity. Double frying ensures a satisfyingly crispy texture, even after being tossed in the luscious sauce.
Finished with a sprinkle of sesame seeds and scallions, these pork chops are as visually appealing as they are delicious. Whether served with steamed rice or as a standalone indulgence, this dish is a guaranteed crowd-pleaser that brings restaurant-quality flavors straight to your kitchen.
Sweet and Sour Pork Chops, Peking Style – Ingredients
Pork Chops – The heart of this dish, these tender cuts are marinated for depth, then fried to a crisp golden perfection, ensuring a satisfying crunch in every bite.
Shaoxing Wine & Soy Sauce – A dynamic duo that infuses the pork with a rich, umami depth, enhancing its natural flavors while adding a subtle caramelized aroma.
Ketchup & Hoisin Sauce – The foundation of the sweet and tangy sauce, bringing a luscious balance of tomatoey richness and deep, savory complexity.
Black Vinegar & Worcestershire Sauce – These sharp, tangy elements cut through the sweetness, adding a bold contrast that elevates the overall flavor profile.
Maple Syrup & Sesame Oil – A touch of natural sweetness and nutty warmth that rounds out the sauce, creating a silky, glossy finish.
Cornstarch & Flour – The secret to the dish’s signature crispiness, forming a light yet crunchy coating that holds up beautifully against the sauce.
Sesame Seeds & Scallions – The final flourish, adding bursts of nuttiness and freshness for a visually appealing and flavorful garnish.
Sweet and Sour Pork Chops, Peking Style
Crispy, juicy, and coated in a perfectly balanced sweet and tangy sauce, these Peking-style sweet and sour pork chops are a true comfort food. This dish delivers restaurant-quality flavors with a deep-fried crunch and a glossy, flavorful glaze.
Whether you’re preparing it for a family dinner or a special occasion, this dish is guaranteed to impress. Below, you’ll find some expert tips, serving suggestions, and frequently asked questions to help you perfect this recipe.
Recipe Tips
1. Double Fry for Extra Crispiness
The key to ultra-crispy pork chops is double frying. The first fry cooks the pork while forming a light crust. The second fry, done at a slightly higher temperature, locks in that golden crunch, ensuring the pork stays crispy even after being tossed in the sauce.
2. Balance the Sauce for the Perfect Flavor
Sweet and sour sauce should have just the right mix of tanginess and sweetness. If you prefer a bolder taste, adjust the vinegar for more acidity or increase the maple syrup for added sweetness. Always taste the sauce before adding the pork to ensure it’s perfectly balanced.
3. Marinate for Maximum Flavor
Letting the pork chops marinate for at least an hour—or ideally overnight—allows the flavors of Shaoxing wine, soy sauce, and five-spice powder to penetrate the meat. This not only enhances the taste but also helps tenderize the pork, ensuring a juicy and flavorful bite.
What to Serve with Sweet and Sour Pork Chops
1. Steamed Jasmine Rice
The mildly fragrant and fluffy texture of jasmine rice makes it the perfect base for soaking up the rich, tangy sauce. It balances out the dish while allowing the flavors to shine.
2. Stir-Fried Vegetables
Pairing these pork chops with a side of stir-fried bok choy, snow peas, or bell peppers adds freshness and crunch. A simple garlic stir-fry with soy sauce complements the dish beautifully.
3. Egg Drop Soup
A warm, silky egg drop soup makes for a comforting and light starter. Its delicate flavor contrasts well with the bold, sweet, and sour notes of the pork, making it an excellent addition to your meal.
FAQ
1. Can I use a different cut of pork?
Yes! While pork chops are traditional, pork tenderloin or boneless pork shoulder also work well. Just ensure they are sliced thinly for quick and even cooking.
2. How do I keep the pork crispy after frying?
Double frying is the best method for maintaining crispiness. Additionally, avoid overcrowding the pan, and drain the fried pork on a wire rack instead of paper towels to prevent steaming.
3. Can I make this dish ahead of time?
For the best texture, it’s recommended to fry the pork fresh. However, you can marinate the meat and prepare the sauce in advance, then fry and toss everything together just before serving.
4. What can I use instead of Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry or even a little rice vinegar mixed with water can be used as a substitute without compromising flavor.
Enjoy your homemade Peking-style sweet and sour pork chops—a dish that’s sure to become a favorite at your table!
Sweet and Sour Pork Chops, Peking Style
Ingredients
- For Marinating the Pork Chops:
- 1 ½ lbs. thinly sliced pork chops 680g, halved
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- ⅛ teaspoon five-spice powder optional
- For the Sauce:
- 2 tablespoons ketchup
- 1 ½ tablespoons Worcestershire sauce
- 1 tablespoon Chinese black vinegar or balsamic vinegar as a substitute
- 2 teaspoons hoisin sauce
- 2 tablespoons maple syrup
- ¼ teaspoon sesame oil
- ½ cup water 120ml
- To Finish the Dish:
- Oil for frying, plus 1 tablespoon
- 3 tablespoons ice water 45ml
- 2 tablespoons flour
- ½ teaspoon baking soda
- 2 tablespoons cornstarch divided
- Toasted sesame seeds and chopped scallions for garnish
Instructions
- In a bowl, combine Shaoxing wine, soy sauce, and five-spice powder (if using). Add the pork chops, ensuring they are well-coated, and allow them to marinate for at least one hour or, for optimal flavor, overnight. In a separate container, mix ketchup, Worcestershire sauce, black vinegar, hoisin sauce, maple syrup, sesame oil, and water to create the sauce. Set aside.
- When ready to cook, pour oil into a deep pot, filling it halfway, and heat it to 375°F (190°C). Meanwhile, in a mixing bowl, blend ice water, flour, baking soda, and 1 tablespoon of cornstarch. Pour this batter over the marinated pork chops, stirring until evenly coated.
- Carefully lower the coated pork chops into the hot oil in small batches, frying each portion for approximately 3 minutes. Transfer to a paper towel-lined plate to drain. For a crispier texture, refry the pork chops for an additional 1 to 2 minutes just before incorporating them into the sauce.
- In a wok set over medium heat, add a tablespoon of oil (you may use a portion of the frying oil). Swirl it around to coat the wok’s surface, then pour in the prepared sauce mixture. Allow it to come to a simmer.
- To thicken the sauce, combine the remaining tablespoon of cornstarch with an equal amount of water, forming a slurry. Stir this into the simmering sauce until it reaches a smooth, glossy consistency. Introduce the fried pork chops, tossing them gently until they are thoroughly coated.
- Transfer the pork chops to a serving plate and garnish with toasted sesame seeds and chopped scallions. Serve immediately.
