Jing Jiang Rou Si (Shredded Pork in Beijing Sauce)

🧂 Ingredients

• 400 g Pork loin or tenderloin(Trimmed of excess fat and julienned into thin strips (about 2-3 inches long and 1/8 inch thick). For easier slicing, partially freeze the pork for about 30 minutes.)
• 1 tbsp Shaoxing wine (or dry sherry)(For marinating the pork.)
• 1 tbsp Cornstarch(For marinating the pork, helps tenderize and create a light coating.)
• 4 tbsp Tian mian jiang (Sweet Bean Sauce)(This is the key ingredient for the authentic Beijing flavor. Available at most Asian markets.)
• 1 tbsp Sugar(Balances the savory notes of the bean sauce.)
• 6 Scallions (green onions)(White and light green parts only, cut into thin strips (julienned) to match the pork. Soak in ice water for 10 minutes to make them crisp, then drain well.)
• 1 medium Cucumber(Julienned into thin strips, seeds removed if desired.)
• 12 Mandarin pancakes (or scallion pancakes)(Store-bought or homemade. Warm them according to package instructions just before serving.)
• 3 tbsp Vegetable oil (or other neutral cooking oil)(Divided use.)

👨‍🍳 Instructions

1. 1

   Prepare the pork: Ensure the pork is julienned into thin, uniform strips. In a medium bowl, combine the julienned pork with Shaoxing wine and cornstarch. Mix well with your hands or chopsticks, ensuring each strip is lightly coated. Let it marinate for at least 15 minutes at room temperature while you prepare the other ingredients.

   ⏱️ 15 minutes
2. 2

   Prepare the sauce: In a small bowl, whisk together the Tian mian jiang and sugar until smooth. If the sauce is very thick, you can add a teaspoon of water to loosen it slightly.

   ⏱️ 2 minutes
3. 3

   Stir-fry the pork: Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated pork in a single layer (cook in batches if necessary to avoid overcrowding). Stir-fry quickly for 2-3 minutes, or until the pork is just cooked through and lightly browned. Remove the pork from the wok and set aside.

   ⏱️ 3 minutes
4. 4

   Combine and finish: Add the remaining 1 tablespoon of vegetable oil to the hot wok. Pour in the prepared Tian mian jiang and sugar mixture. Stir-fry for about 30 seconds until fragrant. Return the cooked pork to the wok. Toss quickly to coat the pork evenly with the sauce. Cook for another 1-2 minutes until the sauce has thickened slightly and is glossy, ensuring the pork is well-coated.

   ⏱️ 2 minutes
5. 5

   Serve: Arrange the warm Mandarin pancakes on a platter. Serve the hot Jing Jiang Rou Si immediately alongside the prepared julienned scallions and cucumber. To eat, spread some pork mixture onto a pancake, top with scallions and cucumber, then wrap it up like a small burrito.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For the best texture, use pork loin or tenderloin. Partially freezing makes julienning much easier.
• ✓Ensure your wok is very hot before adding the pork to achieve a good sear and prevent it from steaming.
• ✓Don't overcook the pork; it should remain tender.
• ✓Warm the Mandarin pancakes gently before serving to make them pliable and enjoyable.
• ✓The Tian mian jiang is the star; use a good quality brand for authentic flavor.

🔄 Variations

• Substitute thinly sliced chicken breast or firm tofu for the pork.
• Add a splash of soy sauce or oyster sauce to the Tian mian jiang mixture for added depth of flavor.
• Include julienned carrots or bell peppers for extra color and crunch.

🥗 Nutrition

Per serving