Peking Pork Chops

• porcije: 4
• ukupno vrijeme: 25

Sastojci

Main Ingredients:

14 oz pork loin (cut into 1/2-inch thick slices against the grain)

10 oz oil (for deep frying)

1 teaspoon sugar (optional for finishing sauce depending on taste)

1 tablespoon oil (for finishing)

1 teaspoon sesame seed (for garnish)

Marinade Ingredients:

2 tablespoon cornstarch

1 tablespoon oyster sauce

1 tablespoon cooking win

2 tablespoon water

0.25 teaspoon white pepper

0.50 teaspoon salt

Batter Ingredients:

6 tablespoon flour

2 tablespoon cornstarch

1 teaspoon baking powder

0.50 teaspoon salt

11 tablespoon water (starting with 5 tablespoons, then adding 2 at a time to reach the desired consistency)

1 tablespoon oil (added and mixed in immediately before coating pork)

Sauce Ingredients

5 tablespoon Chinese red vinegar

1 tablespoon rice vinegar

4 tablespoon ketchup

1 tablespoon hoisin sauce

3.5 tablespoon sugar

2 tablespoon water

Slurry Ingredients

1 teaspoon potato starch

1 tablespoon water

Upute

Cut the pork loin (14 oz) into 1/2-thick slices going against the grain.

Tenderize the pork slices by pounding both sides with the back edge of the cleaver, also against the grain.

In a bowl, add the cornstarch (2 tablespoon), oyster sauce (1 tablespoon), cooking wine (1 tablespoon), water (2 tablespoon), white pepper (0.25 teaspoon) and salt (0.50 teaspoon). Mix to thoroughly combine. Add pork to marinade and mix it into the meat by hand, kneading to fully incorporate.

Add pork to marinade and mix it into the meat by hand, kneading to fully incorporate.

In a bowl, combine the flour (6 tablespoon), cornstarch (2 tablesspoon), baking powder (1 teaspoon), and salt (0.50 teaspoon) to a bowl.

Add the water (11 tablespoon) a bit at a time while mixing until you reach the desired consistency. Start with 5 tablespoons and add an additional 2 each time, stirring clockwise with a spoon until no lumps remain.

In a small bowl, add the Chinese red vinegar (5 tablespoon), rice vinegar (1 tablespoon), ketchup (4 tablespoon), hoisin sauce (1 tablespoon), sugar (3.5 tablespoon) and water (2 tablespoon). Mix to thoroughly combine.

Taste test and adjust sauce if needed. In a separate bowl, prep the slurry. Combine the potato starch (1 teaspoon) and water (1 tablespoon) and mix to thoroughly combine.

Add the oil (1 tablespoon) to the batter and mix it in thoroughly.

Add the batter to the pork and mix to coat, making sure it's not too thick (you may not need to use all of the batter), as you heat a wok on high. Once the wok begins to smoke, add the oil (10 oz) and bring it to between 330°F and 350°F for the first fry.

Add each piece of pork one by one to the wok, making sure not to overcrowd it (do this in batches if necessary) and fry for roughly 1.5 to 2 minutes.

Remove the pork with a spider strainer and set aside, straining out any burnt bits in the oil. Repeat vwith the remaining pork, making sure that the temperature of the oil is back between 330°F and 350°F.

Increase the heat of the oil to 370°F for the second fry.

Add the pork (again in batches if necessary) and fry for roughly 20 to 30 seconds. Remove the pork and set aside to drain. Pour the out oil into a bowl (for later reuse if desired).

Wipe out any leftover fried residue from the wok.

Add the sauce to the clean wok. Heat to medium, stirring the sauce as it comes to a boil. Simmer forl to 2 minutes, lower the heat and add in the slurry a bit at a time while stirring (again, you may not need to use all of it). Taste and adjust seasoning if necessary. Daddy Lau added more sugar (1 teaspoon). Stir to mix in for 20 to 30 seconds. Turn the heat off and add the pork, mixing until each piece is completely coated in the sauce. Add the finishing oil (1 tablespoon) and mix it in for glossiness.

Plate the pork and sprinkle on sesame seeds (1 teaspoon) as a garnish.