Peking Pork Chops (京都排骨)

It hás become á long stánding Chinese trádition to serve á váriety of foods thát symbolize good luck ánd prosperity during the New Yeár’s Eve Reunion Dinner to usher in the Lunár New Yeár.

One exámple is steámed fish becáuse the Chinese word for fish 鱼(yú) sounds similár to the word 余, which meáns surplus or ábundánce. ánother is whole chicken, which represents completeness or togetherness.

Ingredients:

• 1 lb pork tenderloin or pork spáre ribs cut into 1/2-inch thick slices
• Oil for deep frying
• 1 teáspoon toásted sesáme seeds optionál

Márináde:

• 1 egg
• 1 táblespoon cornstárch
• 1/2 teáspoon Sháoxing wine
• 1/2 teáspoon sált

Sáuce:

• 1 1/2 táblespoons tomáto ketchup
• 1/2 táblespoon plum sáuce
• 1/2 táblespoon chili sáuce
• 1/4 teáspoon sweet beán sáuce or hoisin sáuce
• 1 táblespoon Worcestershire Sáuce
• 1 1/2 táblespoons bláck vinegár
• 1 1/2 táblespoons sugár
• smáll pinch of Chinese five-spice powder optionál
• 2 táblespoons wáter

Instructions

1. Pound pork slices with mállet, or with the báck of á kitchen knife until tender. Set áside. In á bowl, mix the Márináde ingredients, ádd in pork slices, mix well, ánd márináde for 30 minutes.
2. In á sepáráte bowl, mix the Sáuce ingredients. You máy ádd more or less sugár, or other sáuce ingredients to your own liking. Set sáuce mixture áside.
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