Peking. Beijing. Potato, potaaato. It’s weird that we refer to Beijing as Peking in some instances, but not others. I wondered why the whole time I was there. Why were we eating Peking Duck in Beijing? Let’s find out what this all about because it’s bugging me now.
According to the Internet, Beijing comes from the two characters 北 (north) and 京 (capital) and is based on the pinyin romanization of the characters as they are in standard Mandarin today. Peking is the Postal Map romanization of the same characters based upon the Chinese dialects spoken in the southern port towns first visited by European traders and missionaries. So, different dialects and methods of translating. Standard Mandarin has been made the set language for the government and school system of the entire country now, so I guess we should go with Beijing. Thanks, Wikipedia!
Moving on, let’s make some Beijing Pork Chops!
This recipe comes from Stephanie O’Dea. I know you are shocked.
- 3-6 pork chops
- 1/4 cup brown sugar
- 1 teaspoon ginger
- 1 teaspoon Chinese 5 Spice Powder
- 1/2 cup soy sauce
- 1/4 cup ketchup
- 4 cloves garlic, chopped
What to do:
Place the pork chops at the bottom of your crock pot. Mix all other ingredients together in a bowl and pour on top. Cook on low for 6-8 hours or on high for about 4 hours. Serve with veggies, rice or potatoes or anything else…mac n’ cheese anyone?
This was really tasty straight out of the crock pot. I would recommend making this when you plan to eat it all at once. I wasn’t a huge fan of how it reheated. Perhaps I just over microwaved or something, but it seemed really dry. Also, your kitchen will smell like Chinese spices for a while. It’s not a bad smell, but just be warned because it’s strong!