Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Peking-Style Sweet-and-Sour Pork and Peppers
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 657
- Total Fat
- 29 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 102 milligrams
- Sodium
- 1119 milligrams
- Carbohydrates
- 65 grams
- Dietary Fiber
- 2 grams
- Sugar
- 27 grams
- Protein
- 37 grams
For this dish, quick-cooking pork chops are first velveted in a potato starch slurry to trap in all the juices. Then the chops are shallow-fried to form a crisp exterior and coated in a sticky sweet-and-sour sauce. The iconic sweet-and-sour sauce from Chinese American takeout has a ketchup and vinegar base. Peking sauce is very similar, but with added umami flavors from hoisin and Worcestershire sauces.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 657
- Total Fat
- 29 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 102 milligrams
- Sodium
- 1119 milligrams
- Carbohydrates
- 65 grams
- Dietary Fiber
- 2 grams
- Sugar
- 27 grams
- Protein
- 37 grams
Ingredients
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Directions
- Fill a large skillet with 1/2 inch of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 375 degrees F.
- Toss the pork with 1/4 cup cold water, 2 tablespoons potato starch, 1 teaspoon brown sugar, 3/4 teaspoon salt and a pinch each of white pepper and five-spice powder in a large bowl until combined. Whisk together 1/2 cup cold water, the remaining 1/4 cup brown sugar, the ketchup, hoisin, Worcestershire, vinegar and remaining pinch of five-spice powder in a cup until smooth. Mix 1 teaspoon each potato starch and cold water in a small bowl for a slurry. Put the remaining 1 cup potato starch on a plate.
- Dredge the pork in the potato starch, shaking off any excess. Working in batches, fry in the hot oil, flipping once, until golden, 3 minutes. Drain on a paper towel–lined plate; season with salt.
- Pour off all but 1 tablespoon oil from the skillet. Add the bell peppers and a pinch of salt; stir-fry, tossing, until blistered, about 1 minute, adjusting the heat as needed. Remove the peppers to the plate with the pork. Add the brown sugar mixture to the skillet and bring to a boil, stirring to dissolve the sugar, about 1 minute. Stir in the slurry until slightly thickened, about 1 minute. Adjust the seasoning, as needed. Add the pork and peppers to the sauce and toss to coat. Divide among plates and serve with rice.
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