Shredded Pork in Beijing Sauce
京酱肉丝
Beijing-style shredded pork in sweet bean sauce, traditionally served with thin pancakes and vegetables. A classic northern Chinese dish featuring tender pork in rich, savory-sweet hoisin-based sauce.
Servings
2-3 people
Prep Time
20 minutes
Cook Time
15 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Prepare 300g of fresh pork tenderloin, then cut directly into evenly thick shredded meat and set aside.
Fresh lean meat is difficult to cut, you can freeze it in the refrigerator first to make it hard before cutting.
After cutting the shredded meat, put it in a bowl, add appropriate amount of clean water and wash it once.
The purpose of this step is to remove blood water and impurities from the meat, after washing once, remove and squeeze dry the water and set aside.
First add some table salt to the bowl, add 15g of cooking wine, add 3g of dark soy sauce for color, then gently stir in one direction to make it elastic.
During the stirring process, you can add salt appropriately, adding salt in multiple times can help the cooking wine absorb well, until the shredded meat becomes sticky.
After the shredded meat becomes sticky, add appropriate amount of egg white, after mixing the egg white well, add appropriate amount of potato starch.
The amount of starch can be slightly more than the egg white.
After mixing the starch well, add appropriate amount of vegetable oil and mix well.
Prepare appropriate amount of white part of green onions, cut in half then cut into thin strips and set aside, also prepare appropriate amount of carrot and cucumber cut into thin strips and set aside.
Side dishes only need to be added according to personal taste or preference.
Prepare appropriate amount of tofu sheets cut into square pieces and set aside.
Heat the pan, after the pan is hot, add appropriate amount of oil to coat the pan, after coating the pan, pour out the hot oil.
After pouring out the hot oil, add appropriate amount of cold oil (vegetable oil), then rinse the spatula with cold water, after rinsing the spatula with cold water, add the marinated shredded meat to the pan.
After adding the shredded meat to the pan, start using medium-low heat.
At this time, please don't stir the shredded meat in the pan before it's set, wait until the bottom of the shredded meat is cooked before using the spatula to break it apart.
After the shredded meat is cooked and broken apart, pour out the excess oil in the pan, after pouring out the oil, add appropriate amount of minced garlic and stir-fry until fragrant.
If you don't like garlic, you can skip this step.
After the garlic is fragrant, add a little light soy sauce (about 2g), then add appropriate amount of cooking wine from the edge of the pan (about 4g), after stir-frying out the wok hei, start seasoning with sauce.
Add 3 tablespoons of sweet bean sauce to the pan (about 10g), after adding the sweet bean sauce to the pan, stir-fry a few times, then add appropriate amount of water from the edge of the pan.
After slightly reducing the sauce on medium-low heat, add 2 tablespoons of white sugar for seasoning (about 5g), stir-fry evenly then serve.
- The pork strips in this dish can be marinated slightly drier, which will give them better texture when eating.
- When adding the pork strips to the pan, be sure not to stir immediately, otherwise they will easily lose their coating and affect the appearance.
- After stir-frying the pork strips, be sure to drain the excess oil, otherwise the finished dish will have "sauce that doesn't stick to the meat."
- After adding the pork strips to the pan and stir-frying with the sauce, you need to add an appropriate amount of clean water to cool it down, otherwise the sweet bean sauce will become bitter from over-frying.
- It's best to briefly blanch the tofu sheets in boiling water several times for safety.