Côtelettes de porc à la pékinoise

Ingrédients

• 2 pounds boneless pork loin chops, (see notes)
• 2 large eggs
• 2 tablespoons corn starch
• 1 tablespoon rice wine vinegar
• 1 teaspoon salt
• 3 tablespoons ketchup
• 1 tablespoon oyster sauce
• 1 tablespoon chili sauce
• 1 tablespoon hoisin sauce
• 2 tablespoons Worcestershire sauce
• 3 tablespoons rice wine vinegar
• 3 tablespoons sugar
• 4 tablespoons water
• 1/4 cup vegetable oil

Préparation

1. 1

   In a large mixing bowl, whisk together the marinade ingredients. Add the pounded pork pieces and toss to completely coat. Cover and marinade for 30 minutes.

2. 2

   In the mean time, prepare the sauce by whisking together all of the sauce ingredients in a bowl. Set aside.

3. 3

   Using a large skillet, add a little bit of the vegetable oil and fry the pork pieces in small batches in a single layer. Over medium heat, fry each piece for 3 minutes per side. Transfer cooked pork to a paper towel lined plate until all of the pork has been fried. (You can add a little bit of oil after each batch - you may or may not use up the entire 1/4 cup.)

4. 4

   Once all the pork has been fried and set aside, pour the sauce into the skillet and over medium heat, bring the sauce to a slight boil.

5. 5

   Add the pork pieces back to the skillet. Toss well to coat with the sauce. Continue to cook until the sauce has thickened. Serve immediately.