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Peking Pork () is a meat dish that originated from Beijing, China. Unlike peking duck, this dish consists of crisp boneless pork strips that are marinated in a sweet red sauce. The pork should be firm and crisp, with a slightly sweet glaze that does not overwhelm the tenderness of the pork. Found in many Chinese and dim sum restaurants in Chinatown, this rare dish is not common in many Chinese restaurants elsewhere. 〔http://www.rockymountainnews.com/news/2008/aug/05/beijing-cuisine-goes-beyond-peking-duck〕 ==Recipe== Servings: 4 Sauce: 1/3 cup brown sugar 1/4 cup cooking sherry 1/4 cups soy sauce 1/4 cup hoisin sauce or ketchup (the choice you make will make a huge difference, as they are two contrasting flavors) 1/4 teaspoon sesame oil 1 clove of garlic, crushed For the meat, have 2 pounds of pork loin (preferably boneless), cut into small strips. Pre-season both sides of the pork with salt and pepper and marinate the pork in 2 tbs of Chinese rice wine. Then prepare a mixture of 2/3 cups flour and 2/3 cups cornstarch. Smother the pork in the mixture and make sure to shake off any excess. 〔http://www.mealsmatter.org/recipes-meals/recipe/20979/〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Peking pork」の詳細全文を読む スポンサード リンク
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