Qianjiang Pork Strips (Hangzhou Style)
A beloved Hangzhou classic featuring tender pork strips coated in a silky, savory-sweet sauce. The pork is briefly stir-fried until just pale, then tossed with a glossy coating made from sweet bean paste. Perfect served over steamed rice.
Story
This iconic dish from Hangzhou, the capital of Zhejiang province, showcases the region's love for rich, savory-sweet flavors. The name "Qianjiang" refers to the Qiantang River that flows through the city. The key to success here is cooking the pork just long enough to stay tender—overcooking will make it tough.
Ingredients
pork tenderloin
300g, thinly sliced
vegetable oil
3 tablespoons
sweet bean sauce (tianmianjiang)
2 tablespoons
light soy sauce
1 tablespoon
Shaoxing wine
1 tablespoon
cornstarch
1 tablespoon plus 1 teaspoon for slurry
salt
½ teaspoon
ugar
1 teaspoon
garlic
2 cloves, minced
green onions
2 stalks, chopped
Instructions
1
Marinate the pork
Slice the pork tenderloin into thin strips, about ½ cm thick. In a bowl, combine the pork with salt, 1 teaspoon of Shaoxing wine, and 1 tablespoon of cornstarch. Mix well until the liquid is absorbed, then let sit for 10 minutes.
2
Blanch the pork
Heat 2 tablespoons of oil in a wok over medium-low heat (about 150°C). Add the marinated pork strips and stir-fry gently until they turn pale and firm, about 2 minutes. Remove and set aside.
3
Build the sauce
In the same wok, add the remaining oil over low heat. Stir in the sweet bean sauce and cook for 30 seconds until fragrant. Add soy sauce, sugar, the remaining Shaoxing wine, and 3 tablespoons of water. Bring to a gentle simmer.
4
Finish the dish
Mix the remaining cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the simmering sauce until it thickens and becomes glossy. Add the pork strips and toss quickly to coat evenly. Sprinkle with green onions and serve immediately over steamed rice.
