A dish that blends Asian and Latin flavors, featuring sweet and sour pork chops with a twist of Aji Amarillo, inspired by a cooking challenge from America's Test Kitchen: The Next Generation.
1. Marinate the pork chops in a mixture of Shaoxing wine, soy sauce and five spice powder and set aside for an hour in the fridge.
2. Make the sauce by combining ketchup, Worcestershire (note: original text says Worcestershire, but not in ingredients. Using only listed ingredients like Chinese black vinegar), Chinese black vinegar, hoisin, plum extract, sesame oil, and 1/2 cup water. Mix well and set aside.
3. Take your marinated chops out. Heat the oil to 375F degrees in a wok.
4. In a separate bowl, combine 3 tbsp ice water, 2 tablespoons flour, 1/2 teaspoon baking soda, and 1 tbsp cornstarch. Pour this batter over the chops and mix until coated.
5. Carefully drop a few pork chops at a time into the heated oil and fry in batches for about 2 minutes each batch. Drain on paper towels.
6. Fry your aji amarillo and scallion whites and remove.
7. Refry pork chops for 1-2 minutes just before making the sauce if you like your chops crispy. Double frying is key.
8. Add a tablespoon of oil to the wok placed over medium heat. Pour in your sauce mixture and bring to a simmer, then mix your water cornstarch slurry in (remaining 1 tbsp cornstarch with a splash of water) and turn off heat. Mix and it will thicken.
9. Add twice cooked pork chops and toss in sauce. Plate and garnish with toasted sesame seeds and chopped scallion. Serve with rice!
