Peking pork bites are a tantalizing dish that combines the sweet, tangy, and savory flavors of Chinese cuisine. With its crispy golden crust and tender, juicy inside, this dish is sure to tantalize your taste buds and leave you craving more. Whether you're a seasoned chef or a novice cook, this ultimate guide will walk you through the process of creating the perfect Peking pork bites, from selecting the right ingredients to mastering the art of cooking this delectable dish.
Let's cook with our recipes!
PEKING PORK CHOPS
Peking Pork Chops - The tenderness and juiciness of the pork coupled with the sweet, tart and smoky taste of the sauce makes this a perfect dish to serve with steamed rice.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 15m
Number Of Ingredients 16
Steps:
- Pound pork slices with mallet, or with the back of a kitchen knife until tender. Set aside. In a bowl, mix the Marinade ingredients, add in pork slices, mix well, and marinade for 30 minutes.
- In a separate bowl, mix the Sauce ingredients. You may add more or less sugar, or other sauce ingredients to your own liking. Set sauce mixture aside.
- Heat up a wok with enough oil, deep-fry pork slices for 5 minutes, or until color changes to golden brown and slightly crispy. Dish up, drain with paper towels and set aside.
- Bring sauce to a quick boil, add deep-fried pork, and stir until all the meat is well coated with sauce. Dish up and sprinkle the pork chops with some toasted sesame seeds. Serve over a bowl of hot steamed rice.
Nutrition Facts : Calories 398 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 229 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 50 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 people, Sodium 1001 milligrams sodium, Sugar 13 grams sugar
PORK WITH PEKING SAUCE
Steps:
- Gather the ingredients.
- Shred the pork by cutting it into thin slices, then stacking them up one on top of the other, and cutting across into shreds.
- In a medium-sized bowl, combine the pork shreds with the rice wine or sherry, dark soy sauce, salt, and cornstarch, adding the cornstarch last. Marinate the pork for 20 minutes.
- While the pork is marinating, shred the cabbage or lettuce. Arrange the shredded cabbage on a plate.
- Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot , add the pork shreds and stir-fry until they change color and are nearly cooked. Remove from the wok.
- Add 1 tablespoon oil. When the oil is hot, add the ginger and the sweet bean sauce (or hoisin or sweet bean paste/water mixture). Cook until aromatic.
- Add the pork back into the pan and mix with the sauce. Season with salt, soy sauce and/or freshly ground white pepper if desired.
- Arrange the pork shreds on the shredded vegetables and add garnishes, if desired. The flavor of green onions is especially good with this dish.
Nutrition Facts : Calories 256 kcal, Carbohydrate 5 g, Cholesterol 50 mg, Fiber 1 g, Protein 16 g, SaturatedFat 3 g, Sodium 325 mg, Sugar 2 g, Fat 19 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
PEKING PORK BITES
You won't be able to stop at just a few of these tasty bites. The sauce makes them irresistible. This recipe is from 300 Slow-Cooker Recipes from Donna-Marie Pye. http://www.amazon.com/300-Slow-Cooker-Favorites-Donna-Marie/dp/0778801675
Provided by fame26
Categories Pork
Time 6h20m
Yield 24 meatballs
Number Of Ingredients 12
Steps:
- PORK BITES: In a bowl combine ground pork bread crumbs hoisin sauce garlic green onion and egg: mix well.
- Shape into 1 inch balls.
- Place meatballs on prepared baking sheet and bake in preheated oven for 20 minutes or until browned.
- Transfer to slow cooker.
- PEKING SAUCE: In a 4 cup measure or bowl combine hoisin sauce red currant jelly lemon juice garlic and ginger; mix well and pour over meatballs.
- Cover and cook on low for 5 to 6 hours.
PEKING FISH
Hook, line and sinker, this flavorful recipe is sure to be a hit!
Provided by Betty Crocker Kitchens
Categories Entree
Time 42m
Yield 4
Number Of Ingredients 16
Steps:
- Mix 1/2 cup water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons cornstarch.
- Cut fish into 3/4-inch pieces. Mix 1 teaspoon cornstarch and the sherry in medium glass or plastic bowl. Stir in fish until coated.
- Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add 1/2 teaspoon of the oil; rotate wok to coat side. Add fish; stir-fry about 2 1/2 minutes or until fish flakes easily with fork. Remove fish from wok.
- Add remaining 1/2 teaspoon oil to wok. Add broccoli, carrots, bell pepper, onion and 2 tablespoons water. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).
- Stir in hoisin sauce mixture; cook and stir until thickened. Stir in fish; heat through.
Nutrition Facts : Calories 195, Carbohydrate 18 g, Cholesterol 60 mg, Fiber 4 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg
PEKING PORK CHOPS
Make and share this Peking Pork Chops recipe from Food.com.
Provided by SillyNilly
Categories Pork
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Trim excess fat from pork chops and place in slow cooker.
- Mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat.
- Cover, turn to low and cook 4 to 6 hours, or until tender.
- Do not overcook.
- Season with salt and pepper, if needed.
- Serve with steamed Jasmine or Basmati rice and/or Chinese.
- This also works well with chicken.
Nutrition Facts : Calories 60.4, Fat 0.1, Sodium 1455.8, Carbohydrate 13.1, Fiber 0.3, Sugar 11.5, Protein 2.8
LOADED PULLED PORK TATER TOT BITES
Forget potato skins... have you ever had loaded Tater Tots®? Tots are baked in muffin cups and transformed into crispy potato cups before being loaded with pulled pork, cheese, BBQ sauce, and sour cream. These bites are perfect for a party and also a great way to use up leftover pulled pork.
Provided by fabeveryday
Categories Pork Appetizers
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spray the cups of a 12-cup muffin pan with nonstick cooking spray.
- Place 4 to 5 frozen potato nuggets into each muffin cup.
- Bake in the preheated oven for 10 minutes.
- Remove muffin pan from the oven. Using a small glass (e.g. a small juice glass or shot glass) twist and press the tots downward in each muffin cup to create a potato cup. Return to the oven and bake until deep golden brown, about 15 more minutes.
- Remove the pan from the oven and distribute pulled pork evenly between the cups. Add 1 tablespoon of shredded cheese to each potato cup, being careful to try and keep it on top of the pulled pork (not down the sides of the muffin cups).
- Return to the oven and bake until the cheese has melted, 4 to 5 minutes. Remove from the oven and transfer the potato cups to a serving platter.
- Drizzle with BBQ sauce, add a small dollop of sour cream, and sprinkle with green onions before serving.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 14.3 g, Cholesterol 20.3 mg, Fat 9.1 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 3.7 g, Sodium 351.2 mg
Tips:
- Use a tender cut of pork, such as pork tenderloin or pork loin.
- Slice the pork thinly against the grain, so it cooks quickly and evenly.
- Marinate the pork in a mixture of soy sauce, rice wine, ginger, and garlic overnight or for at least 30 minutes.
- Coat the pork in cornstarch before frying, to help it crisp up.
- Fry the pork in hot oil until it is golden brown and crispy.
- Serve the pork bites with a dipping sauce, such as hoisin sauce or sweet and sour sauce.
Conclusion:
Peking pork bites are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight meal. With a few simple ingredients and a little bit of time, you can create a dish that will impress your friends and family.
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