Jing Jiang Rou Si (Shredded Pork in Sweet Bean Sauce)
Glossy red shredded pork in rich sweet bean sauce, served with scallion shreds and tofu sheets. A classic Beijing dish with balanced savory-sweet flavor.
Ingredients
12 items- Pork tenderloin 250g
- Scallion (white part) 2 stalks
- Dried tofu sheets 2 sheets
- Sweet bean paste 2 tbsp
- Cooking wine 1 tbsp
- Light soy sauce 1 tbsp
- Sugar 1 tbsp
- Cornstarch 1 tbsp
- Egg white 1
- Salt a pinch
- Oil as needed
- Minced ginger a pinch
Nutrition
Steps （5 steps）
Shred the pork tenderloin, mix with cooking wine, light soy sauce, egg white, cornstarch and salt. Marinate for 15 minutes. Shred scallions, cut tofu sheets into 10cm squares and arrange on a plate.
Heat oil in a wok to about 140°C (moderate low). Add pork shreds and stir-fry until just discolored, then remove and drain oil (about 2 minutes).
Leave a little oil in the wok, sauté minced ginger over low heat. Add sweet bean paste, sugar and 2 tbsp water, stir until the sauce thickens and coats the back of a spoon (about 3 minutes).
Turn to high heat, add pork back and stir-fry quickly to coat evenly with the sauce (about 30 seconds).
Transfer to a serving plate, top with scallion shreds. Serve with tofu sheets wrapping the pork and scallions.
Tips
Do not overheat the oil when frying the pork; medium-low temperature keeps it tender. Cooking the sauce with sugar first removes the raw taste. The final high-heat stir-fry ensures the sauce coats evenly and the pork stays tender.
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