Jingjiang shredded pork lives or dies on two things: how the pork is velveted, and whether the sauce is fried before the meat comes back. The marinade is egg white and starch with a film of oil over the top, and the pork leaves the wok the moment it turns pale. Sweet bean sauce does the seasoning; the sugar and the ketchup round off its salt.
Beijing · Main
Shredded Pork in Sweet Bean Sauce With Cucumber
The Beijing classic in six moves. Sliver the loin, seal it with egg white, fry the sauce separately and wrap the whole thing in thin pancakes.
- Prep25 min
- Cook10 min
- Serves3
- LevelMedium
Ingredients
| 250 g | pork loin , cut into even shreds |
| 1 | egg white |
| 1/2 tbsp | cornflour |
| 1 tbsp | Shaoxing wine |
| 1 tsp | light soy sauce |
| 1 tbsp | sweet bean sauce |
| 1 tbsp | caster sugar |
| 1 tbsp | oyster sauce |
| 2 tbsp | ketchup |
| 1 | cucumber , peeled, cut into fine matchsticks |
| 12 | thin pancakes , shop bought or homemade |
| 3 tbsp | cooking oil |
Method
- Cut the loin into shreds the thickness of a chopstick, all the same way of the grain, and put them in a bowl with the wine, light soy, egg white and cornflour.
- Work the marinade in with your hand until the shreds feel tacky, then pour a little oil over the top to seal them and leave the bowl for 15 minutes.
- Heat the wok until it smokes lightly, add cold oil and slide the pork in at once, stirring to separate the shreds. The moment they turn pale and opaque, lift them out. They will cook again in the sauce.
- Leave a spoon of oil in the wok, add the sweet bean sauce, sugar, ketchup and oyster sauce and fry over low heat until the sauce bubbles and thickens enough to hold a line.
- Return the pork and toss over full heat for half a minute, until every shred is glossed and nothing pools at the bottom of the wok.
- Slide it onto a plate, put the cucumber matchsticks alongside and eat it folded into thin pancakes.
Notes
- The sauce stage must not boil hard or the sugar catches and turns bitter. Low heat until it bubbles, then the meat goes back in.
- If the pancakes are refrigerated, steam them for two minutes first; a cold pancake cracks along the fold.
Ratios and technique checked against 503飞啊 on Douguo (家常版京酱肉丝). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.