Sweet and Sour Pork Chops

• Meat

  • 1 1/2 lb Pork chops

• Produce

  • 1 Sesame seeds and chopped scallion, toasted

• Condiments

  • 2 tsp Hoisin sauce
  • 2 tbsp Ketchup
  • 2 tbsp Maple syrup
  • 1 tbsp Soy sauce
  • 1 1/2 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Baking soda
  • 2 tbsp Cornstarch
  • 1 pinch Five-spice powder
  • 2 tbsp Flour

• Oils & Vinegars

  • 1 tbsp Chinese black vinegar
  • 1 Oil
  • 1/4 tsp Sesame oil

• Drinks

  • 3 tbsp Ice water

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

• Liquids

  • 1/2 cup Water

Found on thewoksoflife.com

Description

Ingredients

• 1½ lb. thinly sliced pork chops, cut in half
• 1 tablespoon Shaoxing wine
• 1 tablespoon soy sauce
• pinch of five spice powder (optional)
• 2 tablespoons ketchup
• 1½ tablespoons Worcestershire sauce
• 1 tablespoon Chinese black vinegar (can substitute balsamic vinegar)
• 2 teaspoons hoisin sauce
• 2 tablespoons maple syrup
• ¼ teaspoon sesame oil
• ½ cup water
• Oil, for frying, plus 1 tablespoon
• 3 tablespoons ice water
• 2 tablespoons flour
• ½ teaspoon baking soda
• 2 tablespoons cornstarch, divided
• toasted sesame seeds and chopped scallion

Directions

• Marinate the pork chops in a mixture of shaoxing wine, soy sauce, and five spice powder (if using). Set aside for at least an hour or overnight. Make the sauce by combining ketchup, Worcestershire sauce, vinegar, hoisin, maple syrup, sesame oil, and ½ cup water. Set aside.
• When youre ready to cook, fill a medium deep pot about halfway with oil. Heat the oil to 375 degrees. In a separate bowl, combine 3 tablespoons ice water, 2 tablespoons flour, ½ teaspoon baking soda, and 1 tablespoon cornstarch. Pour over the marinated pork chops and mix until coated.
• Carefully drop a few pork chops at a time into the heated oil and fry in batches for about 3 minutes each batch. Drain on paper towels. Add a tablespoon of oil to your wok (you can take some from the frying oil), placed over medium heat. Swirl the oil around so it coats the wok. Pour in your sauce mixture and bring it to a simmer.
• Mix your last tablespoon of cornstarch with a tablespoon of water to form a slurry. Pour the slurry into the simmering sauce and stir until thickened. Add the cooked pork chops and toss them in the sauce. Plate, and garnish with toasted sesame seeds and chopped scallions. Serve!