emmisme
Assistant Cook
Tried and true recipe, delicious!
Jing Do Pork Chops
Everybody's Wokking - Martin Yan 1991
1 1/2 lbs pork chops, each about 3/4 inch thick
Marinade
3 tablespoons dry sherry or Chinese rice wine
2 tablespoons soy sauce
2 teaspoons cornstarch
Sauce
1/4 cup cup catsup
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon worcestershire sauce
1/2 teaspoon hot pepper sauce
1 tablespoon sugar
*******
1 egg, lightly beaten
2 teaspoons cornstarch
1/4 cup vegetable oil
1 teaspoon minced ginger
1 teaspoon minced garlic
1 tablespoon chopped cilantro
Martin's note: This recipe is a cousin to the ever-popular Sweet and Sour Pork. Jing do means capital city, and usually refers to Beijing, the home of this dish.
Serves 6
1. Bone the pork chops and cut the meat into roughly 2 inch squares. With the flat side of a cleaver or a mallet, lightly pound the squares to 1/4 inch thick. Combine the marinade ingredients in a large bowl. Add the pork and stir to coat. Cover and refrigerate for 2 hours. Combine the sauce ingredients in a small bowl and set aside.
2. Just before cooking, add the egg and cornstarch to the pork; mix well. Place a wok or wide frying pan over medium-high heat until hot. Add 2 tablespoons of the oil, swirling to coat the sides. Place half the meat in the wok; cook until it is no longer pink when slashed, about 2 minutes on each side. Remove. Cook the remaining meat with the remaining 2 tablespoons of oil; remove. Discard the pan drippings. Add the ginger and garlic to the wok and cook, stirring, until fragrant, about 10 seconds. Return the pork to the wok and add the sauce. Cook, stirring for 30 seconds, coating the meat well with the sauce. Sprinkle with cilantro before serving.
Jing Do Pork Chops
Everybody's Wokking - Martin Yan 1991
1 1/2 lbs pork chops, each about 3/4 inch thick
Marinade
3 tablespoons dry sherry or Chinese rice wine
2 tablespoons soy sauce
2 teaspoons cornstarch
Sauce
1/4 cup cup catsup
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon worcestershire sauce
1/2 teaspoon hot pepper sauce
1 tablespoon sugar
*******
1 egg, lightly beaten
2 teaspoons cornstarch
1/4 cup vegetable oil
1 teaspoon minced ginger
1 teaspoon minced garlic
1 tablespoon chopped cilantro
Martin's note: This recipe is a cousin to the ever-popular Sweet and Sour Pork. Jing do means capital city, and usually refers to Beijing, the home of this dish.
Serves 6
1. Bone the pork chops and cut the meat into roughly 2 inch squares. With the flat side of a cleaver or a mallet, lightly pound the squares to 1/4 inch thick. Combine the marinade ingredients in a large bowl. Add the pork and stir to coat. Cover and refrigerate for 2 hours. Combine the sauce ingredients in a small bowl and set aside.
2. Just before cooking, add the egg and cornstarch to the pork; mix well. Place a wok or wide frying pan over medium-high heat until hot. Add 2 tablespoons of the oil, swirling to coat the sides. Place half the meat in the wok; cook until it is no longer pink when slashed, about 2 minutes on each side. Remove. Cook the remaining meat with the remaining 2 tablespoons of oil; remove. Discard the pan drippings. Add the ginger and garlic to the wok and cook, stirring, until fragrant, about 10 seconds. Return the pork to the wok and add the sauce. Cook, stirring for 30 seconds, coating the meat well with the sauce. Sprinkle with cilantro before serving.
