The Peking Pork Chops My Dad's Made 100,000 Times

Ingredients

• 14 oz pork loin
• 10 oz oil
• 1 teaspoon sugar
• 1 tablespoon oil
• 1 teaspoon sesame seed
• 2 tablespoon cornstarch
• 1 tablespoon oyster sauce
• 1 tablespoon cooking wine
• 2 tablespoon water
• 0.25 teaspoon white pepper
• 0.5 teaspoon salt
• 6 tablespoon flour
• 2 tablespoon cornstarch
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 11 tablespoon water
• 1 tablespoon oil
• 5 tablespoon Chinese red vinegar
• 1 tablespoon rice vinegar
• 4 tablespoon ketchup
• 1 tablespoon hoisin sauce
• 3.5 tablespoon sugar
• 2 tablespoon water
• 1 teaspoon potato starch
• 1 tablespoon water

Instructions

1. 1

   Prep pork: Cut the pork loin into 1/2-thick slices going against the grain.

2. 2

   Prep frying batter: In a bowl, combine the flour, cornstarch, baking powder, and salt to a bowl.

3. 3

   Prep sauce & slurry: In a small bowl, add the Chinese red vinegar, rice vinegar, ketchup, hoisin sauce, sugar and water. Mix to thoroughly combine.

4. 4

   Fry pork: Add the oil to the batter and mix it in thoroughly.

5. 5

   Finish dish: Add the sauce to the clean wok.