Peking Style Pork Chops

Submitted by: Jennifer Chang, AXON New York

“This is a family favorite. I grew up eating it (on special occasions) and now I make it as a special treat for friends and family. ”


Pork tenderloin

  • 1.5-2 lb(s) Pork tenderloin (cut into 1/2 inch thick slices), boneless preferred
  • 4-5 cup(s) Oil for deep frying
  • sprinkle Sesame seeds


  • 4 Eggs
  • 4 tbsp(s) Cornstarch
  • 2 tsp(s) Shaoxing wine (Chinese rice wine)
  • 2 tsp(s) Salt
  • 4 tbsp(s) Water (as necessary, to dissolve cornstarch)


  • 6 tbsp(s) Ketchup
  • 2 tbsp(s) Plum sauce
  • 2 tbsp(s) Chili sauce
  • 1 tsp(s) Hoisin sauce
  • 4 tbsp(s) Worcestershire sauce
  • 6 tbsp(s) Black rice vinegar
  • 4 tbsp(s) Sugar
  • pinch Chinese five spice powder, optional
  • 8 tbsp(s) water

Cooking Instructions

Pound pork slices with a mallet so that each slice is consistent in size and is 1/2 inch thick In a large baking dish, add the marinade ingredients and mix well Add the tenderloin slices to the marinade, making sure they are well coated, and marinade for 30 minutes In a separate bowl, mix the sauce ingredients and set aside Heat wok or other deep pot with enough oil to deep fry the pork slices (do not overfill the pot) Bring the oil up to 375 F Once the oil has reached temperature, drop in 1-2 slices of pork into the fryer Fry for 3 min and remove Drain the pork slices on a plate with paper towels Fry the rest of the pork slices in batches, making sure that the temperature of the oil is at 375 F before you add the meat After all the slices have been fried, double fry the pork at 375 F for 2 min in batches again (double frying will make the pork extra crispy) Drain on a plate with paper towels as before Once all the meat has been cooked, add half of your sauce mixture to a large skillet When the sauce starts to bubble, add the pieces of fried pork and stir until all of the meat is well coated with sauce (add more sauce if desired) Cook for another 2 min Plate and sprinkle with sesame seeds (toast sesame seeds if desired)

Note: you can use bone-in tenderloin but the pieces will be easier to cook and handle if you use boneless pieces

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Traditional recipe, this recipe adapted from:

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