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Peking Pork Chops

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Serves 4

Equal parts spicy, sweet, tangy, and savory.

Ingredients:

For the Marinade:
2 lb boneless pork loin chops, cut into strips
1 tablespoon rice wine vinegar
2 tablespoons corn starch
1 teaspoon salt
2 eggs
For the Sauce:
4 tablespoons water
2 tablespoons Worcestershire sauce
3 tablespoons ketchup
3 tablespoons rice wine vinegar
3 tablespoons sugar
1 tablespoon chili sauce
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
For Frying:
Vegetable oil

Directions:

  1. Whisk together the rice wine vinegar, cornstarch, salt, and eggs in a mixing bowl. Place the pork chop slices into a sealable container. Pour the marinade over top and toss to coat. Cover and let marinate for 30 minutes.
  2. In a second mixing bowl, whisk together the water, Worcestershire sauce, ketchup, rice wine vinegar, sugar, chili sauce, hoisin sauce, and oyster sauce. Set aside.
  3. Pour a small amount of vegetable oil into a skillet. Bring to medium heat. Add a few pork chops strips to the skillet and fry for 3 minutes per side. Transfer to a paper towel lined plate. Repeat the process until all the pork is cooked, adding vegetable oil as needed.
  4. Pour the sauce into the skillet and heat until just beginning to boil, stirring occasionally.
  5. Add the pork back into the skillet and toss to coat. Cook and stir for about 5 minutes.
Course: Dinner
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