< PreviousBEEF & PORK 191 PEKING-STYLE PORK CHOPS Tender bites of pork lavishly tossed in a smoky, sweet and darkly tart Peking-style sauce. 450g (1lb) thin-cut pork chops, each cut into 2–3 pieces 1 litre (4 cups) vegetable oil 100g (1 cup) cornflour (cornstarch), plus 1 tbsp mixed with 2 tbsp water 60ml (¼ cup) pineapple juice 125ml (½ cup) water 1 tsp chilli flakes 1 tbsp hoisin sauce (page 342 or use shop-bought) 1 tbsp Chinese black vinegar 2 tbsp Worcestershire sauce 2 tbsp honey 1 tbsp tomato purée (paste) 3 tbsp tomato ketchup For the marinade 1 tbsp Chinese rice wine (Shaoxing wine) 1 tbsp oyster sauce ¼ tsp Chinese five spice 1 egg, beaten Place the pork chops in a bowl along with all the marinade ingredients except the egg, massage into the meat and set to one side for at least 2 hours or ideally overnight in the fridge. Heat the oil to 180°C (350°F) in a wok or large saucepan. Add the beaten egg to the marinated pork and mix well. Place the dry cornflour (cornstarch) in another large bowl and dust the pork in it, banging off any excess. Carefully fry the coated pork in batches for 3–5 minutes per batch, or until cooked through and golden brown. A food probe should show an internal temperature of at least 70–75°C (158–167°F). Remove the pork and drain on a wire rack or kitchen paper. Place a wok over a medium-high heat and add the pineapple juice, water, chilli flakes, hoisin sauce, vinegar, Worcestershire sauce, honey, tomato purée (paste) and ketchup, mix well and bring to the boil. Give the cornflour mixture a mix and slowly add to the sauce, stirring constantly. If the sauce is a little thin, turn the heat down to a simmer and allow to reduce by a third. Once you are happy with the consistency, turn off the heat and add the pork chops, thoroughly coating each piece in the sauce. Transfer to a serving plate and enjoy. 10 MINUTES15 MINUTESSERVES 22 HOURS +BEEF & PORK 191 PEKING-STYLE PORK CHOPS Tender bites of pork lavishly tossed in a smoky, sweet and darkly tart Peking-style sauce. 450g (1lb) thin-cut pork chops, each cut into 2–3 pieces 1 litre (4 cups) vegetable oil 100g (1 cup) cornflour (cornstarch), plus 1 tbsp mixed with 2 tbsp water 60ml (¼ cup) pineapple juice 125ml (½ cup) water 1 tsp chilli flakes 1 tbsp hoisin sauce (page 342 or use shop-bought) 1 tbsp Chinese black vinegar 2 tbsp Worcestershire sauce 2 tbsp honey 1 tbsp tomato purée (paste) 3 tbsp tomato ketchup For the marinade 1 tbsp Chinese rice wine (Shaoxing wine) 1 tbsp oyster sauce ¼ tsp Chinese five spice 1 egg, beaten Place the pork chops in a bowl along with all the marinade ingredients except the egg, massage into the meat and set to one side for at least 2 hours or ideally overnight in the fridge. Heat the oil to 180°C (350°F) in a wok or large saucepan. Add the beaten egg to the marinated pork and mix well. Place the dry cornflour (cornstarch) in another large bowl and dust the pork in it, banging off any excess. Carefully fry the coated pork in batches for 3–5 minutes per batch, or until cooked through and golden brown. A food probe should show an internal temperature of at least 70–75°C (158–167°F). Remove the pork and drain on a wire rack or kitchen paper. Place a wok over a medium-high heat and add the pineapple juice, water, chilli flakes, hoisin sauce, vinegar, Worcestershire sauce, honey, tomato purée (paste) and ketchup, mix well and bring to the boil. Give the cornflour mixture a mix and slowly add to the sauce, stirring constantly. If the sauce is a little thin, turn the heat down to a simmer and allow to reduce by a third. Once you are happy with the consistency, turn off the heat and add the pork chops, thoroughly coating each piece in the sauce. Transfer to a serving plate and enjoy. 10 MINUTES15 MINUTESSERVES 22 HOURS +VEGETABLES 223 CRISPY FRIED TOFU IN A HOT AND SOUR SAUCE Chinese food is traditionally categorised into five flavours – salty, spicy, sour, sweet, and bitter – and there is a proverb that says, ‘One must learn to blend the flavours harmoniously to truly master Chinese cookery.’ This crispy tofu smothered in a tangy, spicy sauce is a quick, simple dish that will make your taste buds sing. 1 tbsp sesame seeds 2 tbsp groundnut oil 225g (8oz) firm tofu, cut into 2cm (¾in) cubes 2 spring onions (scallions), finely sliced 1 tsp sesame oil For the hot and sour sauce 2 tbsp Chinese rice wine (Shaoxing wine) 1½ tbsp dark soy sauce 2 tbsp rice vinegar 160ml (2/3 cup) vegetable stock 1 tbsp tomato purée (paste) 2 tsp chilli bean sauce ½ tsp white pepper 2 tsp granulated sugar Ensure your wok is completely dry by wiping with kitchen paper before you start. Place it over a medium-low heat, then tip in the sesame seeds and slowly toast for 2–3 minutes, or until they turn golden brown. Transfer to a plate and leave to cool. Heat the oil in the wok over a medium heat and fry the tofu cubes for 2–3 minutes on each side until they are golden brown. They should be crispy on the outside but soft inside. Transfer to a plate lined with kitchen paper to drain. Add all the hot and sour sauce ingredients to the wok over a medium-high heat. Bring the sauce to the boil, then lower the heat and simmer for 3–5 minutes. Add the tofu cubes and stir to coat with the sauce and reheat them. Transfer to a serving dish and sprinkle over the spring onions (scallions), toasted sesame seeds and sesame oil. Serve hot. 10 MINUTESSERVES 210 MINUTESVEGETABLES 223 CRISPY FRIED TOFU IN A HOT AND SOUR SAUCE Chinese food is traditionally categorised into five flavours – salty, spicy, sour, sweet, and bitter – and there is a proverb that says, ‘One must learn to blend the flavours harmoniously to truly master Chinese cookery.’ This crispy tofu smothered in a tangy, spicy sauce is a quick, simple dish that will make your taste buds sing. 1 tbsp sesame seeds 2 tbsp groundnut oil 225g (8oz) firm tofu, cut into 2cm (¾in) cubes 2 spring onions (scallions), finely sliced 1 tsp sesame oil For the hot and sour sauce 2 tbsp Chinese rice wine (Shaoxing wine) 1½ tbsp dark soy sauce 2 tbsp rice vinegar 160ml (2/3 cup) vegetable stock 1 tbsp tomato purée (paste) 2 tsp chilli bean sauce ½ tsp white pepper 2 tsp granulated sugar Ensure your wok is completely dry by wiping with kitchen paper before you start. Place it over a medium-low heat, then tip in the sesame seeds and slowly toast for 2–3 minutes, or until they turn golden brown. Transfer to a plate and leave to cool. Heat the oil in the wok over a medium heat and fry the tofu cubes for 2–3 minutes on each side until they are golden brown. They should be crispy on the outside but soft inside. Transfer to a plate lined with kitchen paper to drain. Add all the hot and sour sauce ingredients to the wok over a medium-high heat. Bring the sauce to the boil, then lower the heat and simmer for 3–5 minutes. Add the tofu cubes and stir to coat with the sauce and reheat them. Transfer to a serving dish and sprinkle over the spring onions (scallions), toasted sesame seeds and sesame oil. Serve hot. 10 MINUTESSERVES 210 MINUTESNext >