Peking Shredded Pork with Sweet Bean Sauce (京酱肉丝)
User Reviews
5
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Prep Time
20 mins
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Cook Time
6 mins
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Total Time
26 mins
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Servings
4
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Calories
337 kcal
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Course
Main Course
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Cuisine
Chinese
Peking Shredded Pork with Sweet Bean Sauce (京酱肉丝)
Description
This Chinese dish begins with pork tenderloin cut into thin strips and marinated to tenderize and infuse flavor using light soy sauce, Shaoxing rice wine, cornstarch, salt, white pepper, and a touch of oil. The marinade gives the pork a sticky texture that helps the sauce cling during cooking.
The sweet bean sauce combines sweet bean paste with Shaoxing rice wine, sugar, and water, producing a smooth, velvety coating that balances salty and sweet notes. Stir-frying at high heat ensures a caramelized exterior while keeping the pork tender.
Traditionally, the pork is served wrapped in small pancakes or thin tofu sheets along with julienned scallions and cucumbers, offering a refreshing crunch contrasting the rich pork. This presentation makes each bite balanced and texturally interesting.
The recipe notes suggest the number of tofu sheets can vary, and possible sauce substitutions include hoisin or yellow soybean sauce, with adjustments to sugar accordingly. This offers flexibility while maintaining the dish's character.
Ingredients
For marinating
- 400 g pork tenderloin about 14oz, aka pork fillet
- 2 teaspoon soy sauce light
- 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
- scallion white part only
- cucumber
- tofu sheet or duck pancakes (see note 1 & 2
For the sauce
- 3 tablespoon sweet bean sauce see note 3, Tian Mian Jiang/甜面酱
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon sugar
- 2 tablespoon water
For stir-frying
- 3 tablespoon neutral cooking oil
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
- Adjust the quantity of tofu sheets according to their size; the example yields about 24 squares for wrapping.
- Peking Duck Pancakes (Mandarin or Moo Shu pancakes) can be used as an alternative to tofu sheets.
- Sweet bean sauce may be substituted with hoisin or yellow soybean sauce; if using hoisin, omit the added sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 337kcal | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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