Reaping Peking Pork

There’s no way the heat-seeker in your life isn’t going to bend over backwards for this Chinese pork dish.

It’s simply divine – and hot as hell to boot! Sure, it takes a few more steps than you might normally enjoy in the kitchen, but it’s worth it. Feel free to throw away those Chinese takeout menus; this dish which serves 4-5 people

It is going to blow your mind.

For the Marinade
1 each Egg
1 tablespoon Cornstarch
½ teaspoon Chinese rice wine
½ teaspoon Salt

For the Pork
1 pound Pork tenderloin, cut into 1/2-inch thick slices
1 teaspoon Sesame seeds, toasted
Oil for deep frying

For the Reaper Sauce
½ Mad Dog 357 Reaper Pepper Pods, chopped finely
1½ tablespoons Ketchup
½ tablespoon Plum sauce
½ tablespoon Chili sauce
¼ teaspoon Hoisin sauce
1 tablespoon Worcestershire sauce
1 ½ tablespoons Black vinegar
1 ½ tablespoons Sugar
2 tablespoons Water

Mix the marinade ingredients in a large bowl and set aside. Pound pork slices until tender. Place sliced pork in the marinade and allow to sit for at least 30 minutes.

In a separate bowl, mix the Mad Dog 357 Reaper Pepper Pods with the rest of the sauce ingredients. Add more or less sugar or other sauce ingredients to your own liking before setting aside.

When the pork is ready, heat oil in a wok and deep-fry pork slices for 5 minutes, or until color changes to golden brown and they become slightly crispy. Remove from the heat, drain on paper towels and set aside.

Bring the sauce to a boil, add the deep-fried pork, and stir until the meat is coated with sauce. To serve, sprinkle sesame seeds on the pork and serve with hot steamed rice.

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