Peking Pork
If I had to pick a favorite cuisine I would always say something with an oriental flare to it. I love Chinese, Japanese, Vietnamese, Thai…anything with lots of flavor, typically a sauce, fresh veggies and just a little bit of a kick. I love to get it out but also love to cook it. I’ve recently gotten a little more adventurous in my oriental cooking and can’t wait to dive even further in. I’m honestly not a pork eater at all, never have been, it’s actually one of those things that I tell people I don’t eat mostly because I don’t really like the flavor. But my other half likes it and in the interest of feeding a happy heart and adding more variety, I’ve started cooking with it more.
Not being a pork eater I wasn’t really sure where to start so I started where everyone else does…Pinterest. Put in pork recipes and stumbled upon this Peking Pork Chop recipe from Rasa Malaysia and it was delicious. As I normally do with any recipes I find online I use it as a general outline and then kinda make my own thing from it. So here is my version:
Peaking Pork | Photo By: In A Glimpse Photography
I used pork tenderloin since that is what we had. I omitted the wine from the marinade because I didn’t have any open. (gasp, I know, not a normal occurrence for me). I didn’t have plum sauce as the recipe called for so I improvised and mixed plum vinegar with raspberry jam which did the trick. I also cut the salt in half that the recipe called for. We aren’t big salt eaters so traditional recipes are typically WAY too salty for me. I omitted the sugar completely because I didn’t’ feel it was necessary especially since the ketchup and sweet chili sauce both have sugar. And lastly, I added in hot chili oil to give it just a little kick.
Peking Pork
Ingredients:
- 1 lb pork tenderloin, thinly sliced
- oil for frying
- 1 egg
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 1/2 tablespoons tomato ketchup
- 1/2 tablespoon plum vinegar
- 1 tablespoon raspberry jam
- 1/2 tablespoon sweet chili sauce
- 1/4 teaspoon hoisin sauce
- 1 tablespoon Worcestershire Sauce
- 1 1/2 tablespoons rice wine vinegar
- 2 tablespoons water
- 1 teaspoon hot chili oil
Instructions:
How to cook Peking Pork
- In a bowl, mix the Marinade ingredients, add in sliced pork and marinate for 30 minutes.
- In a separate bowl mix together all the ingredients for the sauce and set aside.
- Heat large skillet with oil on medium heat. Add pork slices in single layer frying 2-3 minutes on each side or until golden brown.
- Remove pork from pan and place on paper towels to drain off excess oil.
- Add sauce ingredients to a hot pan and bring to a boil. Once well heated add pork slices to sauce and mix well.