Full Recipe
Author
Food Network Kitchen | 2026-03-03
Description
Peking-style fried pork, typically found on menus at Chinese banquet-style restaurants, is different than the vibrantly colored sweet and sour sauce dish offered at Chinese American takeout restaurants. It's traditionally made using lean pork chops that are velveted and battered, then deep fried until crispy. We tested with different cuts of pork and highly recommend the meaty yet still tender pork shoulder, as well as double frying the pork to retain crispness. The sauce is dark red from tangy red vinegar and ketchup, with sweetness from brown sugar and umami from steak sauce and hoisin. Include this in your next Chinese banquet dinner.
