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Video Directions
Peking pork & Peking Pork Bowl
Makes 4-6 Servings
Prep Time 1 Hour
2 LBS pork shoulder-2 inch thin slices
2 cups corn oil
Meat Marinade Ingredients:
1&1/2 teaspoons kosher salt
1/2 teaspoon pepper
4 eggs
3 teaspoons of chinese rice wine
1/2 cup of corn starch
1/2 cup of all purpose flour
Marinate in refrigerator for 30 minutes
Peking Sauce Glaze-Note: You Can Use This Same Sauce Recipe on Peking Pork Chops and Peking Spare Ribs, however You may need to double your recipe
1/2 tablespoon of olive oil
1/2 tablespoon of minced garlic or (1/2 teaspoon garlic powder)
1/2 cup of ketchup
2 tablespoons of plum sauce
2 tablespoons of black vinegar
2 teaspoons sriracha chili
1/2 teaspoon white pepper powder
1/2 teaspoon of five spice powder
1 tablespoon of honey
1/4 cup of sugar
3 tablespoons of water
1 /4 cup of roasted sesame seeds
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Step1) Washing your pork with salt removes any bacteria and is the start of the marinading process.
Once again you can either increase or decrease the amount of flour depending on the amount of pork you have.
Step9) Add your flour and mix well.
Step8) Add your Chinese Rice Wine.
Step7) In a medium bowl crack your eggs and mix . The recipe call for 4 eggs you can increase or decrease the number of eggs depending on the amount of pork you have.
Step6) Mix
Step5) Seasoning your pork with sea salt and black pepper is preferred however just make sure you salt and pepper the meat.
Notice the size of the pork slices.
Step4)
Using a meat mallet to tenderize your pork, this step is very important so don't skip it !!
A little fat on your meat is preferred to add flavor but not too much.
Step3)
Slice your pork into 2 inch thin even pieces, this will help all the pork slices cook evenly. If you have some pieces thicker than others those thicker pieces may not cook completely.
Step3)
2 LBS of fresh pork shoulder.
Step2)
Click or tap a image to enlarge.
Serve with any vegetables you please just make sure to make your meal pleasing.
Serve with rice and broccoli.
Step16) Sprinkle your sesame seeds on your beautiful creation.
Step15) Lightly toast your sesame seeds. Be careful not to burn.
Step14) Now coat all the pieces of fried pork with the peking glaze.
Notice the color and consistency of the glaze.
Lightly sauté your minced garlic then begin to add the remaining ingredients.
The ingredients that make up the Glaze
A. Tomato Ketchup
B. Plum Sauce
C. Sugar
D. White Pepper Powder
E. Sriracha Chili Sauce
F. Minced Garlic or garlic powder
G. Five Spice
H. Black Vinegar
I. Olive Oil
J. Water
Step13) Steam your broccoli. After 4 minutes place the broccoli into ice cold water to stop the cooking process. The broccoli will keep its beautiful green color and have cooked but crunchy texture.
The fried pork should look like these pictured here.
Step12) In a large skillet heat 2 cups of corn oil and fry your sliced pork until golden brown.
Step11) Mix throughly making sure to coat all the slices! Smother those bad boys!
Step10) Coat your pork slices throughly.
Peking Pork (Ching Du Pai Gu) is a meat dish that originated from Beijing, China. Unlike to peking duck, this dish consists of crisp boneless pork strips that are marinated in a sweet red sauce. The pork should be firm and crisp, with a slightly sweet glaze that does not overwhelm the tenderness of the pork. Found in many Chinese and dim sum restaurants in Chinatown, this rare dish is not common in many Chinese restaurants elsewhere.
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