Peking Pork Recipes



Peking Pork, also known as Peking-style Pork or Peking Shredded Pork, is a delectable Chinese meal that consists of crispy strips of pork tossed in a rich sweet and salty sauce. While it is similar to the famed Peking Duck, Peking Pork substitutes thinly sliced or shredded pork for the duck. It's a common dish in Chinese cooking. Peking Pork is best served hot and crisp, with a sweet and salty sauce that complements the crunch of the fried pork. It goes well with steamed rice as a main meal or as a stuffing for Chinese-style buns or pancakes.




Peking Pork is typically offered as a DIY meal, with the pancakes topped with a piece of crispy pork, sauces, and garnishes of your choosing. It's a rich and pleasant meal recognized for its blend of textures and flavors, and it's popular in Chinese restaurants across the world. While Peking Duck is the more well-known variation of this idea, Peking Pork provides a similar eating experience but with a different protein option.


Peking Pork is a variant on Peking Duck that utilizes pork instead of duck and includes thin pancakes and sauces. Similar to Peking Duck, the meal often consists of delicate and crispy slices of seasoned pork served with thin pancakes.




Here's a basic recipe for preparing Peking Pork:




Ingredients:





For the Pork:



- 1 pound (450g) boneless pork loin or tenderloin

- 2 tablespoons soy sauce

- 1 tablespoon Shaoxing wine or dry sherry

- 1/2 teaspoon salt

- 1/4 teaspoon white pepper

- 2-3 cups vegetable oil (for frying)



For the Sauce:



- 2 cloves garlic, minced

- 1/2-inch piece of fresh ginger, minced

- 1/4 cup Hoisin sauce

- 2 tablespoons soy sauce

- 2 tablespoons honey or sugar

- 1/4 cup water

- 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)

- Sliced green onions, for garnish (optional)





Instructions:





1. Prepare the Pork:

   - Thinly slice the pork loin into 1/4-inch-wide slices.

   - Combine the soy sauce, Shaoxing wine or sherry, salt, and white pepper in a mixing bowl.

   - Marinate the sliced pork in the basin for around 15-20 minutes.


2. Heat the Oil:

   - Heat the vegetable oil in a wok or deep pan to 350-375°F (175-190°C) for deep frying.


3. Fry the Pork:

   - Carefully add the marinated pork strips to the heated oil in stages.

   - Fry the pork in batches until golden brown and crispy, about 2-3 minutes each batch.

   - With a slotted spatula, remove the pork and set it on paper towels to drain excess oil. Place aside.


4. Make the Sauce:

   - Heat a tiny quantity of oil in a separate pan over medium heat. Sauté the minced garlic and ginger until aromatic.

   - To the pan, add the Hoisin sauce, soy sauce, honey (or sugar), and water. Stir everything together and bring to a simmer.

   - Once the sauce has begun to simmer, add the cornstarch slurry and continue to whisk until the sauce has thickened to the desired consistency. This should just take 1-2 minutes.


5. Combine the Pork and Sauce:

   - Add the crispy fried pork strips and sauce to the pan.

   - To coat the pork evenly, toss it in the sauce.


6. Serve:

   - Place the Peking Pork on a serving platter.

   - If desired, garnish with chopped green onions. Enjoy!

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