Henry Hugh's Chinkiang pork chops from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

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Notes about this recipe

  • nicolepellegrini on January 17, 2026

    Fantastic. One of those dishes the husband was still raving about the next day. Has that richness of flavor of a great Chinese barbecue sauce. I did need to add the extra oil for the garlic as my pork was very lean. I also added a couple tablespoons of rice wine vinegar to the sauce before cooking because my balsamic was so thick I wanted to thin it a little bit.

  • ashallen on October 10, 2022

    This was awesome. I love savory foods with sticky, tangy, salty-sweet glazes so this hit all the markers for me. The sauce/glaze has a lot of sugar, but I thought the vinegar and garlic kept it from being cloying (those with a smaller sweet tooth might disagree!). The coating on the pork did a great job of keeping the pork tender and moist during stir-frying, providing an anchor for the glaze, and got a bit crisp. I used the suggested substitution of balsamic vinegar (a decent one) for Chinkiang vinegar. I also used barbecue sauce instead of steak sauce, peanut oil instead of canola, and sriracha instead of Tabasco. I didn't add the additional 2 tsp of oil to cook the garlic since there was lots of oil leftover after cooking the pork. Leftovers kept well.

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