Peking Shredded Pork with Sweet Bean Sauce (京酱肉丝)

Name: Peking Shredded Pork with Sweet Bean Sauce (京酱肉丝)
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4 serving
Ingredients: 400 g pork tenderloin (aka pork fillet); 2 teaspoon light soy sauce; 2 teaspoon Shaoxing rice wine; 1 teaspoon cornstarch; ¼ teaspoon salt; 1 pinch ground white pepper; 2 tablespoon water; 1 teaspoon neutral cooking oil; Scallions, the white part only; cucumber; Tofu sheets; 3 tablespoon sweet bean sauce (Tian Mian Jiang/甜面酱); 1 tablespoon Shaoxing rice wine; 1 tablespoon sugar; 2 tablespoon water; 3 tablespoon neutral cooking oil

User Reviews

5.0

27 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
26 mins
Servings
4
Calories
337 kcal
Course
Main Course
Cuisine
Chinese

Peking Shredded Pork with Sweet Bean Sauce (京酱肉丝)

Iris Warren

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Tender, juicy pork slivers flavoured with an umami-rich sauce, Peking shredded pork is simple to cook but tastes absolutely amazing.

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Ingredients

Servings

For marinating

400 g pork tenderloin (aka pork fillet) about 14oz
2 teaspoon light soy sauce
2 teaspoon Shaoxing rice wine
1 teaspoon cornstarch
¼ teaspoon salt
1 pinch ground white pepper
2 tablespoon water
1 teaspoon neutral cooking oil

For the accompaniments

Scallions, the white part only
cucumber
Tofu sheets or duck pancakes (see note 1 & 2)

For the sauce

3 tablespoon sweet bean sauce (Tian Mian Jiang/甜面酱) see note 3
1 tablespoon Shaoxing rice wine
1 tablespoon sugar
2 tablespoon water

For stir-frying

3 tablespoon neutral cooking oil

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Instructions

Marinate the pork

Use a sharp knife, cut pork, across the grain, into narrow strips. Then put it into a bowl. Add light soy sauce, Shaoxing rice wine, cornstarch, salt, white pepper and water.
Use your fingers or chopsticks to agitate until the liquid is fully absorbed and the meat becomes sticky. Pour in 1 teaspoon of oil and mix to coat. Leave to marinate for 10 minutes or so.

Prepare the accompaniments

Julienne the white part of the scallions. Peel the cucumber and remove its seeds, then cut it into thin strips.
Cut tofu sheets into squares (similar size to wonton wrappers). Blanch them in boiling water for 2 minutes. Drain then leave to dry.

Mix the sauce

In a bowl, mix sweet bean sauce, Shaoxing rice wine, sugar and water until smooth. Set aside.

Stir-fry the dish

Heat a wok (or a deep frying pan/skillet) until very hot then add 3 tablespoons of oil (if using non-stick cookware, add oil first then heat up).
Put in the marinated pork. Use chopsticks to loosen the strips. Then toss constantly to fry evenly. As soon as the meat turns pale, transfer out leaving any oil in the wok.
Turn the heat to low. Pour the sauce mixture into the wok and leave to simmer.
Once the sauce starts to thicken, return the pork to the wok. Toss to evenly coat it with the sauce.

Serve the dish

Transfer the pork to a serving plate and put tofu sheets, scallions and cucumber on the side.
Place some scallions, cucumber and pork strips over a piece of tofu sheet. Roll up and enjoy!

Notes

Tofu sheets come in different sizes so it’s hard to recommend how many sheets you’d need for this recipe. What I used was enough to be cut into 24 squares to wrap the pork.
You may also use Peking Duck Pancakes (aka Mandarin pancakes, Moo Shu pancakes) as wrappers.
Sweet bean sauce (aka sweet flour sauce, sweet wheat sauce) is the classic choice for this recipe. Possible substitutes include hoisin sauce and yellow soybean sauce. If using hoisin, omit the sugar.