Peking pork chops (京都排骨, jing du pai gwat) are a Cantonese restaurant classic, often listed as Peking ribs or Peking spare ribs. The name means "capital-style", but the dish is a Hong Kong and Guangdong invention rather than a Beijing one.
Thin, tenderised pork chops are coated in cornflour, fried until crisp, then tossed in a glossy sweet-and-sour glaze. The sauce is pure pantry: tomato ketchup, Worcestershire sauce, hoisin, black vinegar and sugar.
Bashing the chops thin with a rolling pin is the secret to tender, quick-cooking pork.
