Peking Pork With Red Peppers

Peking Pork Chops With Red Peppers

Peking pork is one of those dishes that I always order if I am eating out at a Chinese restaurant. It’s a combination of a sweet and sour sauce smothering succulent pan fried pork pieces. It is great with white rice and is very more-ish. I like to jazz my recipe up with some crunchy red peppers to give the dish a bit more texture.

Interested? Here’s how I did it.

I used four pork loins for this recipe although you could use pork chops and remove the bones.

Firstly, I used a wooden rolling pin (or a meat tenderizer if you have one handy) and bashed the pork loins until they are thin. By doing this the meat will be soft and tender once fried and the meat will cook quicker. I do this under some clingfilm as it prevents raw meat from flying everywhere. Hygiene first!

Bash the meat to tenderise them

Once the meat has thinned out I cut them into approximately 5″ pieces. It’s up to you how big you want the pieces. Some recipes cut them into thin strips but I think that thin strips tend to dry out more quickly when they are being fried.

Marinade the meat

Put the meat into a bowl and marinade with an egg, some cornflour, rice wine and a pinch of salt. Mix well and cover with some clingfilm and set aside for later. You should aim to let the meat marinade for at least two hours … of course overnight is best.

Prepare the sauce

Now it’s time to make the sauce. In a bowl I added some tomato puree and hoisin sauce (or yellow bean sauce). I also added a dash of Worcestershire sauce, rice vinegar, sugar, Chinese 5 spice and some water. Mix this well and set aside for later.

Prepare your vegetables

The vegetables are then prepped … I thinly sliced the onions, finely chopped the garlic and sliced the red peppers length ways. Set these aside until you are ready to cook them.

Prepare your ingredients beforehand.

I find it is always a great idea to prepare all your ingredients ahead of time. This calls for any recipe. It will save you alot of time and hassle if you peel, chop, mix and marinade your ingredients before hand.

When you are ready to cook … pan fry the pork in a large pan (I used my trusty wok). You are looking for the pork to turn brown and cook through. Cook them in batches and set aside on a plate whilst you cook the other ingredients.

Cook your meat

Next, fry the onions, garlic and peppers. You don’t want to overcook the peppers, they should still be al dente and have a nice crunch to them. Cook the vegetables for a couple of minutes.

Aim for the vegetables to be al dente

Add the pork chops and mix well with the onions and peppers. Add the sauce and toss everything in the pan and cook for a further minute or two. The sauce should thicken and should evenly coat the pork and peppers.


There you have it, my awesome Peking pork with red peppers. I love this dish so much and it hits my spot everytime. Serve with white rice and a smile.

Check out the printable recipe below.

Peking Pork With Red Peppers

– 500g pork loins
– Sunflower oil for deep frying
– 1 onion (sliced)
– 2 garlic cloves (finely chopped)
– 1 red pepper (sliced)

– 1 egg (lightly beaten)
– 1 tbsp cornflour
– ½ tsp rice wine
– Pinch of salt

– 3 tbsp tomato puree
– 1 tbsp plum sauce
– 1 tbsp yellow bean or hoisin sauce
– 2 tbsp Worcestershire sauce
– 2 tbsp sugar
– 1 tsp Chinese 5 spice
– 4 tbsp water

Spring onions or coriander to garnish.

1. Bash pork loins until thin, cut into small pieces and marinade as above for at least two hours.
2. In a separate bowl, mix together the ingredients for the sauce – mix well and set aside.
3. Heat the oil in a large pan or wok – fry the pork slices until browned and slightly crispy. Drain on some kitchen paper and set aside.
4. In the same pan or wok – fry the onions until browned, add the garlic and mix well. Next add the red peppers and stir fry for a couple of minutes. Peppers should be al dente.
5. Add the cooked pork to the pan, mix well and then add the sauce.
6. Toss all the ingredients together and cook for a further 2 minutes until the sauce thickens.
7. Transfer to a plate and garnish with sliced spring onions or coriander.
8. Serve with white rice.

I hope you enjoy eating this as much as I do. Join me next time for another culinary delight from the kitchen of Sugar and Sponge.

Don’t forget to like and follow and if you do decide to give this dish a try, tag me @sugar.and.sponge on Instagram. I would love to see how you got on.

~ Boss Mum xx

Published by The Boss Mum

Mother, cook and cake making addict ... life is better with a slice of cake or three. Follow me on my journey of sweet treats, food and adventures.

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