Beijing style pork neck

There’s something about crispy batter soaked in sauce that really satisfies. And I’m not the only one that is attracted to this combination.. the popularity of korean fried chicken in Sydney and the staple buffalo wings in the states is testament to this crisyp, starchy, flavoursome deliciousness.

If you go to any cantonese style restaurant, you will likely come across this dish. They either call it peking/beijing pork chop/strips or ging do gwuk in Chinese. I’m not sure whether the sauce coating the pork is the authentic one from Beijing but it is addictive with a slight tangy-ness and full on umami flavour. Although you can have it at the restaurants, why not try making it at home. In fact most of the ingredients are probably in your pantry right now. Here’s what it looks like


Although I just cut mine into flat chunks you can slice the pork into strips to help it cook faster. If you can be bothered (I could not), some people serve it on top of a bed of deep fried thin rice noodles.


The batter worked out really well this time. I actually ran out of self raising flour, which i normally use, but instead used plain flour with a pinch of baking soda and baking powder. Here’s the recipe



  • Around 500 gm pork neck or loin or any part of pork that won’t be tough if fried for a short time
  • 1 handful + a bit more of plain flour
  • 1 medium not too large but not too small pinch of baking soda and the same amount of baking powder
  • 1 tbsp of oil but you may need a bit more, it really depends… don’t you love how detailed this recipe is
  • Around 1-2 tbsp of water
  • 2-3 tbsp corn flour
  • Oil for frying, enough to reach 1cm of pan/pot

For the sauce

  • 1.5 tbsp of tomato sauce
  • Just a bit less than 1 tbsp oyster sauce
  • A dash of chicken powder (knorr brand or similar)/ or you can use half a cup of chicken stock instead
  • Around half a cup of water if you are not using chicken stock
  • A dash of pepper
  • 2 tsp of soy sauce
  • Around half a tbsp of sugar
  • A dash of Shaoxing wine
  • Salt if needed
  • dash of vinegar (can be white vinegar or some chinese brand vinegar if you have it) around 1 tsp
  • 1 tsp of sesame oil


  1. To make the batter, mix the plain flour, baking soda and powder well. Then add in the oil to make a thick paste
  2. Add in water enough to make it into a cake batter like consistency. Not runny but slightly thicker than lava consistency.
  3. Add in sliced pork and make sure every piece is covered
  4. Heat oil in pan/pot on medium-high heat until oil is heated up
  5. Coat each piece of pork in cornflour then slowly place into hot oil. You may need to turn down the heat depending on whether it is frying too fast or things are getting out of hand
  6. Fry for around 4-5 min for each piece turning now and then until you get a deep browning. Really depends on size of the pork. Maybe test one to make sure its cooked through. Don’t cook it until it is too dry though. A little little tinge of pink may be alright
  7. Take out and place on paper towel
  8. To make the sauce, mix all the ingredients and pour into work/pot on low to medium heat
  9. When it comes to the boil, taste and see whether you need to add any vinegar or sugar or salt. Adjust and taste. Adjust and taste
  10. If the sauce is tooo liquidy, then mix a little bit (around 1 tsp) of corn flour and 1 tbsp of water and pour into sauce to thicken it up. Taste again
  11. Once you are satisfied with the flavour then add in the pork and toss, coating each piece.
  12. Serve with rice and enjoy!

4 thoughts on “Beijing style pork neck

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