Sunday, April 3, 2016

Shredded Pork with Sweet Bean Sauce (Jing Jiang Rou Si)

This traditional dish from Beijing consists of shredded pork marinated in soy, rice wine, sugar and cornstarch which is then sauteed in a sauce of sweet bean paste, sesame oil, and rice wine, then poured over a bed of thinly sliced scallion before serving. Great served with steamed white rice or wrapped in a "bing" (Chinese wheat flour pancake).

1 1/2 lbs. boneless pork chop, country rib meat, or shoulder, cut into shreds


2 tbsp. cornstarch
1 tbsp. rice wine
1 tsp. sugar
1/2 tsp. black pepper
1 tbsp. soy sauce

5-6 scallions, thinly sliced along the bias


2 tbsp. sweet bean paste (Tian Mian Jiang)
2 tsp. sesame oil
1 tbsp. rice wine
3 tbsp. water
1 tbsp. sugar

2 cups vegetable oil

1. Place the shredded pork in a bowl and combine with the marinade ingredients. Let sit for 30 minutes. 

2. Mix the sauce ingredients together in a measuring cup or bowl. Set aside.

3. Heat 2 cups of vegetable oil in a wok over high heat. Add the pork and stir with a slotted spoon for about 20-30 seconds until just cooked through. Remove the pork to a paper towel-lined plate to drain.

4. Pour out all but 2-3 tbsp. of the oil in the pan. Add the sauce mixture, bring to a boil. Add the reserved pork back to the sauce and toss briefly to combine. 

5. Line a serving plate with the shredded scallion, then pour the pork mixture over. 

6. Serve with steamed white rice or as a filling for Chinese wheat flour pancakes (flour tortillas are a good substitute).

 These are boneless pork chops.

 Cut the pork into shreds or thin "matchsticks."

 Combine the pork with marinade ingredients and marinate for 30 minutes.

 For the sauce: sesame oil, soy sauce, rice wine and sweet bean sauce or paste.

 Marinating pork, sauce mixture, and thinly shredded scallions.

 Blanch the pork in hot oil for 20-30 seconds. 

 Remove pork to a paper towel-lined plate to drain.

 Remove all but 2-3 tbsp. of oil from the pan and add the sauce mixture. 

 Bring to a boil.

 Stir in the pork and toss to combine.

 Pour the pork onto a serving plate lined with thinly sliced scallions. Serve with steamed white rice or Chinese wheat flour pancakes.

No comments:

Post a Comment