Beijing Shredded Pork in Sweet Bean Sauce
Tender pork strips coated in a glossy, savory-sweet sauce, served over a bed of fragrant scallion threads. This classic Beijing dish is rich, satisfying, and traditionally wrapped in thin pancakes or served with steamed buns.
Story
A beloved staple of Beijing home cooking, this dish balances the savory depth of sweet bean sauce with the clean sharpness of fresh scallions. The pork is cut into fine shreds for quick cooking and silky texture.
Ingredients
pork tenderloin
300g, thinly sliced into matchstick strips
sweet bean sauce
3 tablespoons
dark soy sauce
1 teaspoon
light soy sauce
1 tablespoon
Shaoxing wine
1 tablespoon
cornstarch
1 tablespoon
vegetable oil
2 tablespoons
garlic
2 cloves, minced
scallions
4 stalks, cut into thin shreds
sugar
1/2 teaspoon
sesame oil
1 teaspoon
Instructions
1
Prep the pork
Slice the pork tenderloin into thin strips about 3cm long. Toss with dark soy sauce and massage by hand until evenly colored. Add a splash of Shaoxing wine and let sit for 5 minutes.
2
Coat and sear
Sprinkle cornstarch over the marinated pork and toss to coat. Heat oil in a wok over high heat until shimmering. Add pork strips and stir-fry until they turn pale and nearly cooked through, about 2 minutes. Remove and set aside.
3
Build the sauce
Reduce heat slightly. Add a little more oil if needed, then sauté garlic until fragrant. Stir in sweet bean sauce and cook for 30 seconds until it darkens and thickens slightly.
4
Combine and finish
Return pork to the wok along with light soy sauce and sugar. Toss everything together over high heat until the pork is evenly coated and glazed, about 1 minute. Drizzle with sesame oil.
5
Serve
Arrange a bed of scallion shreds on a serving plate. Spoon the pork mixture over the top. Serve immediately with thin pancakes or steamed buns on the side.
