Chinese•gourmet

Peking Shredded Pork with Sweet Bean Sauce (京酱肉丝)

Tender, juicy pork slivers flavoured with an umami-rich sauce, Peking shredded pork is simple to cook but tastes absolutely amazing.

Ingredients

Quantities are shown as originally provided.

1
Use a sharp knife, cut pork, across the grain, into narrow strips. Then put it into a bowl. Add light soy sauce, Shaoxing rice wine, cornstarch, salt, white pepper and water.
2
Use your fingers or chopsticks to agitate until the liquid is fully absorbed and the meat becomes sticky. Pour in 1 teaspoon of oil and mix to coat. Leave to marinate for 10 minutes or so.
3
Julienne the white part of the scallions. Peel the cucumber and remove its seeds, then cut it into thin strips.
4
Cut tofu sheets into squares (similar size to wonton wrappers). Blanch them in boiling water for 2 minutes. Drain then leave to dry.
5
In a bowl, mix sweet bean sauce, Shaoxing rice wine, sugar and water until smooth. Set aside.
6
Heat a wok (or a deep frying pan/skillet) until very hot then add 3 tablespoons of oil (if using non-stick cookware, add oil first then heat up).
7
Put in the marinated pork. Use chopsticks to loosen the strips. Then toss constantly to fry evenly. As soon as the meat turns pale, transfer out leaving any oil in the wok.
8
Turn the heat to low. Pour the sauce mixture into the wok and leave to simmer.
9
Once the sauce starts to thicken, return the pork to the wok. Toss to evenly coat it with the sauce.
10
Transfer the pork to a serving plate and put tofu sheets, scallions and cucumber on the side.
11
Place some scallions, cucumber and pork strips over a piece of tofu sheet. Roll up and enjoy!