Peking Pork Chops

Peking Pork Chops

If you are thinking that much of what we eat at home is

Asian food, or at the very least Asian-influenced food, then you would be

absolutely right.  My pantry is packed

with everything from soy sauce (regular and dark) to sesame oil (Chinese and

Korean), oyster sauce and hoisin, Shaoxing wine, rice wine, rice wine vinegar,

mirin, fish sauce, coconut milk, various chili pastes (with and without soy)

hailing for different Asian countries, plum sauce, sweet chili sauce, and

probably a few other items that I can’t recall at the moment.


  • 250-300 grams pork steak or pork tenderloin, cut into 1/2-inch slices
  • Oil for frying
  • 1 egg
  • 1 tablespoon cornstarch
  • 1/2 teaspoon Shaoxing wine
  • 1/2 teaspoon salt
  • 1 tablespoon ketchup
  • 1 teaspoon plum sauce
  • 1/2 – 1 teaspoon chili paste
  • 1/4 teaspoon hoisin
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon black vinegar
  • 1 tablespoon sugar
  • A pinch of Chinese Five Spice powder
  • 1 tablespoon water
  • 1 teaspoon toasted sesame seeds, for garnish
Read the whole recipe on 80 Breakfasts