Peking Shredded Pork
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
4
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Calories
246 kcal
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Course
Main Course
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Cuisine
Chinese
Peking Shredded Pork
Description
This dish starts with finely shredding pork tenderloin into thin strips, then marinating these in a mixture of salt, soy sauce, water, Shaoxing wine, white pepper, cornstarch, and vegetable oil. The marinade tenderizes and seasons the meat, which is then quickly stir-fried in a hot wok to just opaque with some pink remaining to ensure juiciness.
Adding the Peking sauce after stir-frying coats the pork shreds with a flavorful glaze. This dish is then served with moo shu wrappers and thinly sliced leek white parts, allowing diners to assemble their own wraps. The texture is tender and lively from the thin pork strips, with a balance of savory and umami flavors from the sauce and marinade.
The quick cooking time requires attention to prevent overcooking. This recipe suits a flavorful, interactive presentation within a meal, offering an appealing balance of texture and taste.
Ingredients
- 200 g pork tenderloin ,finely shredded
- 2 tbsp. Peking sauce homemade
- 4 tbsp. neutral cooking oil generic cooking oil
- 1/2 tbsp. vegetable oil
- 2 leek white part only, for serving
- 20 moo shu wrappers for serving
Marinating sauce
- ½ tsp. salt
- 1 tbsp. soy sauce you can mix with ½ tsp dark soy sauce for a darker version, light
- 1 tbsp. water
- ½ tbsp. cooking wine ,Shaoxing wine
- ¼ tsp. white pepper
- 2 tsp. cornstarch
- 2 tsp. vegetable oil
Instructions
- How to cut the pork tenderloin| Cut the tenderloin into thin slices (around 0.5cm in thickness) and then pile them as a gentle slope. Then cut the slices into shreds.
- Transfer the pork shreds to a larger bowl, add salt. Stir in one direction for half minutes, and then add water white pepper, light soy sauce and cooking wine. Combine well and make sure the pork absorbing all the liquid and marinating for at least 15 minutes.
- Then add around ½ tablespoon of cornstarch and mix well. At last mix in 2 teaspoons of vegetable cooking oil.
- Heat the wok firstly until really hot and then add oil and continue heating for 30 seconds. Add the pork shreds in and fry quickly for no more than 10 seconds or until the sheds changes turns pale. It is completely ok if it contains some pink inside. Slow down your fire or turn off the fire.
- Add the Peking style sauce. Mix well and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 472mg | 20% |
| Potassium | 213mg | 5% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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