#COOKING: MANGO PEKING PORK CHOPS RECIPE
Mango Peking Pork Chops | 芒果京都肉排. This is my all-time favourite and normally it is so easy to find at a Chinese restaurant or food court at the Asian mall that I often just order it! Isolation has given me the chance to learn how to make it finally and I nailed it! These fried cutlets of pork are glazed in a sweet and sour sauce, but not your typical bright-red sweet and sour. The sauce has a darker complexity to it that makes it mesmerizing. I added mangoes which are in-season right now, because they also are my fave and these two belong together!
2-3 lbs pork chops, each chop sliced in three
1/2 tsp 5 Spice Powder
2 tbsps soy sauce
2 tbsps white wine/cooking wine
4 tbsps flour
2 tbsps corn starch
1/2 tsp baking soda
1/2 tsp sea salt
1/4 tsp pepper
1 mango, cut into chunks
2 tbsps ketchup
2 tbsps Hoisin Sauce
1 tbsp Gochujang (Korean Pepper Paste)
1 1/2 tbsps rice vinegar
1 tbsp balsamic/black vinegar
3 tbsps maple syrup
2 tbsps organic raw sugar
1 1/2 tbsps Worcestershire Sauce
1 1/2 tbsps tapioca starch
1 tbsp sesame oil
1 stalk green onion, minced
Black sesame seeds, toasted
1. Marinate pork chops in 5 Spice Powder, soy sauce and wine overnight.
2. Heat oil in a large skillet, just high enough to cover chops.
3. Mix flour, corn starch, soda, salt and pepper. Add just enough (4-5 tbsps) cold water to form a thick batter.
4. Dip pork chop pieces into batter and then drop into hot oil, cooking in batches of 5-6 pieces at a time till golden-brown. Pat-out excess oil on paper towels.
5. Combine sauce ingredients in bowl with 1/3 cup water.
6. In clean skillet, bring sauce to boil. If too thick, add a bit more water. Add mango chunks and once sauce reaches boil, toss-in pork chops and coat in glaze.
7. Transfer to a platter. Garnish with green onion and black sesame. Serve.
(Photo credit: Mr. Will Wong)
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