For marinating the pork chops:
500g thinly sliced pork chops (cut in half)
1 tablespoon soy sauce
pinch of five spice powder (optional)
For the sauce:
2 tablespoons ketchup
1½ tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 teaspoons hoisin sauce
2 tablespoons maple syrup
¼ teaspoon sesame oil
½ cup water
To finish the dish:
Oil, for frying, plus 1 tablespoon
3 tablespoons ice water
2 tablespoons flour
½ teaspoon baking soda
2 tablespoons corn starch (divided)
toasted sesame seeds and chopped scallion
Marinate the pork chops in a mixture of soy sauce, and five spice powder (if using). Set aside for at least an hour or overnight. Make the sauce by combining ketchup, Worcestershire sauce, vinegar, hoisin, maple syrup, sesame oil, and ½ cup water. Set aside.
When you’re ready to cook, fill a medium deep pot about halfway with oil. Heat the oil to high. In a separate bowl, combine 3 tablespoons ice water, 2 tablespoons flour, ½ teaspoon baking soda, and 1 tablespoon corn starch. Pour over the marinated pork chops and mix until coated.
Carefully drop a few pork chops at a time into the heated oil and fry in batches for about 3 minutes each batch. Drain on paper towels. Add a tablespoon of oil to your wok (you can take some from the frying oil), placed over medium heat. Swirl the oil around so it coats the wok. Pour in your sauce mixture and bring it to a simmer.
Mix your last tablespoon of corn starch with a tablespoon of water to form a slurry. Pour the slurry into the simmering sauce and stir until thickened. Add the cooked pork chops and toss them in the sauce. Plate, and garnish with toasted sesame seeds and chopped scallions. Serve!
Cooking time: 1h 30min.
Pairs well with Survivor Chenin Blanc.