Shredded Pork with Beijing Sauce (Jing Jiang Rou Si)
Shredded Pork with Beijing Sauce is a classic Chinese dish that combines tender, thinly – sliced pork with a rich, savory – sweet sauce made from fermented soybean paste. The sauce, thick and glossy, coats the pork perfectly, creating a harmonious blend of flavors. Served with fresh scallions and thin pancakes, this dish offers a delightful contrast of textures and tastes, making it a favorite for both casual meals and special occasions.
Equipment
- Cutting board
- Sharp knife
- Bowl
- Whisk
- Skillet or wok
- Measuring cups and spoons
- Steamer (for pancakes, if making from scratch)
Ingredients
- For the Pork
- 8 ounces 225g lean pork tenderloin, thinly sliced into long strips
- 1 tablespoon light soy sauce
- 1 teaspoon Chinese cooking wine or dry sherry
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon cornstarch
- For the Sauce
- 2 tablespoons sweet bean paste also known as sweet flour sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon light soy sauce
- 1 tablespoon sugar
- 1 tablespoon water
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 piece of ginger grated
- For Serving
- 8 – 10 small thin pancakes store – bought or homemade
- 2 – 3 scallions cut into long, thin strips
- Optional: shredded cucumber for extra crunch
Instructions
- Marinate the Pork: In a bowl, combine the sliced pork with light soy sauce, Chinese cooking wine, salt, white pepper, and cornstarch. Mix well until the pork is evenly coated. Let it marinate for 15 – 20 minutes.
- Prepare the Sauce: In a separate bowl, whisk together the sweet bean paste, hoisin sauce, light soy sauce, sugar, and water until well – combined. Set aside.
- Cook the Pork: Heat a skillet or wok over medium – high heat. Add 1 tablespoon of vegetable oil. When the oil is hot, add the marinated pork strips and stir – fry for 3 – 4 minutes until the pork is cooked through and no longer pink. Remove the pork from the pan and set aside.
- Make the Sauce: In the same pan, add a little more oil if needed. Add the minced garlic and grated ginger, and stir – fry for about 30 seconds until fragrant. Pour in the prepared sauce mixture and cook over low heat, stirring constantly, for 2 – 3 minutes until the sauce thickens.
- Return the Pork to the Sauce: Put the cooked pork back into the pan with the sauce. Toss the pork gently to coat it evenly with the sauce. Cook for another 1 – 2 minutes to let the flavors meld.
- Serve: Warm the thin pancakes in a steamer or in the microwave. Place a few slices of the sauced pork on each pancake, top with scallion strips and shredded cucumber (if using), and roll up the pancake to enjoy.
Notes
If you can’t find sweet bean paste, you can use a combination of 1 1/2 tablespoons of miso paste and 1/2 tablespoon of honey as a substitute, though the flavor will be slightly different.
For a spicier version, you can add a teaspoon of chili garlic sauce to the sauce mixture.
Make sure to slice the pork as thinly as possible for a more tender texture.
For a spicier version, you can add a teaspoon of chili garlic sauce to the sauce mixture.
Make sure to slice the pork as thinly as possible for a more tender texture.
