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Peking Pork Chops With Velvet Marinade MOFAD

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This dish is so tasty and filled with flavor!

ingredients
VELVET MARINADE:
10 eggs (beaten)
1 1/2 cups cornstarch
1 cup white wine
1 tablespoon baking soda
1/2 cup vegetable oil (seasoned with salt & pepper, plus 1/2 gallon additional oil to fry)
PORK CHOPS:
2-3 pounds 1/4-inch thinly sliced pork chops
PEKING SAUCE:
2/3 cup steak sauce (5 ounces)
1/3 cup Worcestershire (2.5 ounces)
3/4 cup Chinese Red Vinegar (7 ounces)
1/3 cup Chinkiang Vinegar (3 ounces)
2 cups sugar (15 ounces)
GARNISH:
scallion (julienned)
ginger (peeled, julienned)

directions
In a medium bowl add the eggs, cornstarch, white wine, baking soda and vegetable oil and whisk to combine. Add the pork and allow to marinate for 1 hour.
Meanwhile, make the sauce. In a medium saucepan add the steak sauce, Worcestershire, vinegars, and sugar. Bring to a simmer over medium heat and allow to cook until the sugar dissolves.
Remove the sauce to a wok and heat over medium heat until bubbling.
Preheat vegetable oil in a deep skillet or wok until 360ºF. Remove the pork chops from the marinade and place in the oil. Allow to fry until golden brown and cooked through, about 4-5 minutes. Remove from the oil and transfer to the sauce. Toss to coat then remove and serve garnished with scallion and ginger.
Tip: If you don’t have a wok, use a heavy bottomed saute pan or skillet.

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