Jing do pork chops from Everybody's Wokking (page 83) by Martin Yan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Chinese rice wine. Requires 2 hours marinating.

  • nicolepellegrini on May 16, 2018

    The recipe describes this as the "cousin" of sweet and sour pork, and the flavor profile is definitely similar. However this comes out a lot nicer since the pork isn't deep-fried in an overly-sweet sauce but instead pan-fried. I actually kept my thin-cut pork chops whole on the bone instead of cutting the meat up in slices and I'd do it that way again. Next time I'd probably want to serve it with some simple steamed broccoli as it is still a rich dish.

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