Beijing Shredded Pork in Sweet Bean Sauce
Beijing-style shredded pork in sweet bean sauce (Jing Jiang Rou Si) is a classic Beijing dish featuring tender shredded pork enveloped in a well-balanced salty-sweet sauce.
Ingredients
pork (shredded)
as needed
sweet bean sauce
80 g
cooking wine
5 g
MSG
2 g
sugar
20 g
salt
1 g
cornstarch
2 g
egg
1
oil
150 g
ginger (sliced and lightly smashed)
5 g
scallion whites (cut diagonally into shreds)
as needed
Instructions
1
Coating
Cut the pork into shreds, place in a bowl, add the cooking wine, salt, egg, and cornstarch, and mix well by hand to coat — this is the marinating step.
2
Preparing the aromatics
Cut the scallion whites diagonally into shreds and arrange them on a serving plate. Slice the ginger and lightly smash it, then combine with the scallion shreds in a small bowl, add water, and steep to make a ginger-scallion water.
3
Slip-stir-frying the pork shreds
Place a wok over high heat, add the oil, and once hot, add the pork shreds and stir-fry to separate them. When they are just cooked through, remove and place on a plate to drain off any excess oil.
4
Stir-frying the sauce and combining
Return the wok to heat with a little oil, add the sweet bean sauce and stir briefly, then pour in the ginger-scallion water, cooking wine, MSG, and sugar. Keep stirring the sauce continuously; once the sugar has fully melted and the sauce begins to thicken, add the pork shreds and keep stirring so that the sauce evenly clings to every strand.
5
Plating
Pile the sauced pork shreds on top of the scallion shreds on the plate so the scallions are mostly covered. Toss everything together just before eating.
