Beijing Shredded Pork with Sweet Bean Sauce
A classic northern Chinese dish featuring tender pork strips coated in a rich, savory-sweet sauce made from sweet bean paste. Traditionally served wrapped in thin pancakes with crunchy green onions.
Story
This iconic Beijing street food dish was originally created for imperial courts. The name '京酱' literally means 'Beijing sauce', referring to the signature sweet bean sauce that coats every strand of tender pork.
Ingredients
pork tenderloin
300g, thinly sliced
green onions
4 stalks, cut into matchsticks
sweet bean sauce
3 tablespoons
hoisin sauce or yellow bean sauce
1.5 tablespoons
sesame oil
1 teaspoon
egg white
1
cornstarch
2 tablespoons
salt
1/2 teaspoon
cooking wine
1 tablespoon
vegetable oil
3 tablespoons
sugar
1 teaspoon
Instructions
1
Marinate the pork
Cut the pork tenderloin into thin strips about 5cm long. Place in a bowl and mix with egg white, cornstarch, salt, and cooking wine. Stir until the liquid is absorbed, then drizzle with 1 tablespoon oil and toss to coat. Let rest for 10 minutes.
2
Prepare the sauce
In a small bowl, combine sweet bean sauce, hoisin sauce, sesame oil, and sugar. Stir until smooth and set aside. This 2:1 ratio of sweet bean to yellow sauce creates the authentic Beijing flavor profile.
3
Sear the pork
Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons oil, then add the pork strips in a single layer. Let them sear for 30 seconds without stirring, then stir-fry for another 2 minutes until lightly golden. Remove and drain on paper towels.
4
Combine and finish
Wipe the wok clean and add the remaining oil. Pour in the sauce mixture and cook for 30 seconds until fragrant and slightly darkened. Return the pork to the wok and toss quickly to coat each strip. Add half the green onions and stir to combine. Serve immediately topped with remaining green onions.
