Peking Pork Recipe

Trim and slice

Trim excess fat from pork and slice across the grain into 1/2‑inch thick slices or bite‑sized pieces. Pat dry with paper towel.

Place the pork in a bowl. Add light soy sauce, Shaoxing wine, egg white, cornstarch, sugar, salt, white pepper and 1 tablespoon vegetable oil. Mix thoroughly so each piece is coated. Let marinate at room temperature 15–20 minutes (or refrigerate up to 2 hours).

Heat a large skillet or wok over medium‑high heat and add remaining 2 tablespoons vegetable oil. When oil is hot (shimmering), add marinated pork in a single layer (work in batches if necessary). Sear without moving for 1 minute, then stir‑fry until pork is cooked through and beginning to caramelize, about 3–4 minutes total per batch. Transfer cooked pork to a plate and keep warm.

In a small bowl, whisk together hoisin sauce, ketchup, dark soy sauce, rice vinegar, brown sugar and sesame oil until smooth.

Heat 1 tablespoon cooking oil in the same skillet or wok over medium heat. Add minced garlic and ginger and stir for 20–30 seconds until fragrant but not browned.

Pour in the sauce mixture and the chicken stock (or water). Bring to a gentle simmer and taste; adjust balance with extra sugar for sweetness or vinegar for brightness as desired.

Make a slurry by combining 1 teaspoon cornstarch with 1 tablespoon cold water and stir until smooth. Slowly pour the slurry into the simmering sauce while stirring; the sauce will thicken in 30–60 seconds to a glossy coating consistency. Remove from heat and stir in toasted sesame seeds.

Return the cooked pork to the skillet with the sauce. Toss over low to medium heat until every piece is well coated and heated through, 1–2 minutes. If sauce becomes too thick, add 1–2 tablespoons water or stock to loosen.

Stir in scallions and cucumber matchsticks, quick toss just to warm the scallion and keep some crunch.

Transfer to a serving plate, sprinkle additional toasted sesame seeds and adjust salt to taste. Serve immediately with steamed rice or thin pancakes.