Main Dish

Classic "Peking-Style" Pork

Locals Tasting Room

21023 A Geyserville Ave.
Geyserville, CA 95441

  • RECIPE YEAR: 2018
  • RECIPE BY: Dino Bugica, Geyserville Gun Club
  • YIELD: Serves 6
  • PAIRS WELL WITH: Local's Zinfandel

A variation on the original Wuxi preparation from the Jiangsu province of China, this dish borrows from Japanese, Chinese-American and English cuisines to make a wine-friendly sweet-and-sour delight.

  • 1 tablespoon mirin rice wine
  • 1 tablespoon tamari
  • 1 pinch five-spice powder
  • 1 1/2 pounds pork chops, thinly sliced and cut into large pieces
  • 2 tablespoons ketchup
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons gluten-free hoisin sauce, such as Kikkoman or San-J
  • 2 tablespoons maple syrup
  • 1/4 teaspoon sesame oil
  • 1/2 cup water
  • Oil for frying and cooking
  • 3 tablespoons ice water
  • 2 tablespoons rice flour
  • 1/2 teaspoon baking soda
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • Toasted sesame seeds for garnish
  • Chopped green onions for garnish


In a large bowl, stir together the mirin, tamari and five-spice powder. Add the pork chops and stir to coat. Cover and refrigerate for at least 1 hour or up to overnight. 

In a small bowl, stir together the ketchup, Worcestershire sauce, vinegar, hoisin, maple syrup, sesame oil and 1/2 cup water. Set the sauce mixture aside. 

Fill a deep pot about halfway with oil and heat to 375°F on a deep-frying thermometer. In another small bowl, stir together the ice water, rice flour, baking soda and 1 tablespoon of the cornstarch. Pour over the marinated pork chops and stir to coat the meat.

Working in batches, carefully drop a few pieces of pork at a time into the hot oil and fry for about 3 minutes per batch. Transfer to paper towels to drain. 

In a wok over medium heat, add 1 tablespoon oil (you can use some of the frying oil) and swirl the oil around so it coats the wok. Pour in the sauce mixture and bring to a simmer.

In a small bowl, stir or whisk together the remaining 1 tablespoon cornstarch and 1 tablespoon water to form a slurry. Pour the slurry into the simmering sauce and stir until thickened. Add the cooked pork and toss to coat with the sauce. 

Transfer the pork and sauce to plates. Garnish with toasted sesame seeds and chopped green onions and serve.

Locals Tasting Room

21023 A Geyserville Ave.
Geyserville, CA 95441