Jing Jiang Rou Si (Beijing Sauce Shredded Pork)
A classic Beijing dish featuring tender shredded pork coated in a rich, savory-sweet bean sauce, served with scallions and tofu skins.
Ingredients
12 items- pork tenderloin 300g
- scallions 2
- tofu skin sheets 2
- ginger 10g
- sweet bean sauce 2 tbsp
- light soy sauce 1 tbsp
- cooking wine 1 tbsp
- sugar 1 tsp
- cornstarch 1 tsp
- egg white 1/2
- cooking oil 2 tbsp
- sesame oil 1 tsp
Nutrition
Steps （6 steps）
Shred pork against the grain. Marinate with cooking wine, soy sauce, cornstarch, egg white, and a pinch of salt for 15 minutes. Julienne scallions, cut tofu skin into squares.
Mix sweet bean sauce, sugar, soy sauce, cooking wine, and 2 tbsp water until smooth.
Heat oil in wok over medium heat. Add pork and stir-fry until it turns white (about 1 minute). Remove and drain.
Leave base oil, sauté ginger on low heat. Add sauce, cook on low until bubbling and thickened (30 seconds).
Turn to high heat, return pork, stir-fry quickly to coat evenly (15 seconds). Add sesame oil if using, mix and turn off heat.
Spread scallions on plate, top with pork. Serve with tofu skin squares for wrapping.
Tips
Slice pork as thin as possible. The key to tender meat is marinating with egg white and starch. Cook sauce on low to avoid burning. Work quickly for best texture.
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