American Chinese / Cantonese Recipe
Pork Chop Peking Style
Pork chop Peking style uses crisp pork pieces coated in a sweet, tangy, savory sauce.
Recipe at a glance
| Purpose | High-frequency Chinese restaurant menu dish |
| Cuisine or format | American Chinese / Cantonese |
| Menu variation rule | Protein may be adjusted without creating a separate recipe family. |
Ingredients
- 1 lb pork chops or pork cutlets
- 1 egg, optional
- 1/2 cup cornstarch
- Oil for frying or searing
- 2 tablespoons ketchup
- 2 tablespoons black vinegar or rice vinegar
- 1 tablespoon sugar
- 1 tablespoon light soy sauce
- Garlic
- Scallions
Method
- Pound pork lightly and cut into pieces if desired.
- Coat with egg and cornstarch.
- Fry or sear until crisp and cooked.
- Simmer sauce ingredients.
- Toss pork in sauce.
- Serve immediately.
Variations and substitutions
- For chicken, beef, shrimp, pork, tofu, or mixed seafood variants, keep the same sauce logic and adjust the cooking time for the protein.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For takeout-style dishes, sauce texture matters: the sauce should coat the food rather than become a thin soup.