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Peking Shredded Pork

August 17, 2018 14 Comments

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Peking style shredded pork stir fry with the famous Peking sauce.

This is one of the most popular dish among child in my family. It is full of flavor, well matched with pancakes but not spicy at all. Peking style shredded pork stir fry (京酱肉丝) is as famous as Peking style roasted duck in China. In addition, it is easier to prepare in our own kitchen.

Peking style shredded pork stir fry

Shredded pork and Peking sauce is the main ingredients. In China, shredded meat, including shredded pork and shredded beef are important roles. Since they are cut in similar small strips, it can be well cooked within seconds. The pork meat can be tender and chewy simultaneously.

Peking style pork sheds|chinasichuanfood.com

Sweet bean sauce |Tian Mian Jiang “甜面酱”, a fermented wheat paste is extremely famous as it is the most important ingredients for Peking duck sauce. This sauce is quite popular in Beijing cuisine and Sichuan cuisine. It is commonly used in Beijing style fried pork noodles.

In Chinese stir-frying, we marinating the meat with a couple of ingredients with several purposes. The first one is to give the meat a basic flavor, using soy sauce, salt, white pepper and etc. And the second one is to make the meat juicy itself by adding some liquid. The last purpose is to add a protecting shell with the help of starch to keep the meat from overcooking by the high heat of the wok and keep the juice inside.

Ingredients

  • 200 g Pork tenderloin finely shredded
  • 2 tbsp. Peking sauce
  • 4 tbsp. cooking oil
  • 1/2 tbsp. vegetable oil
  • 2 leek scallion for serving white part only
  • 20 moo shu wrappers for serving

Marinating sauce

  • ½ tsp. salt
  • 1 tbsp. light soy sauce you can mix with ½ tsp dark soy sauce for a darker version
  • 1 tbsp. water
  • ½ tbsp. cooking wine Shaoxing wine
  • ¼ tsp. white pepper
  • 2 tsp. cornstarch
  • 2 tsp. vegetable cooking oil

Steps

How to cut the pork tenderloin| Cut the tenderloin into thin slices (around 0.5cm in thickness) and then pile them as a gentle slope. Then cut the slices into shreds.

Transfer the pork shreds to a larger bowl, add salt. Stir in one direction for half minutes, and then add water white pepper, light soy sauce and cooking wine. Combine well and make sure the pork absorbing all the liquid and marinating for at least 15 minutes.Then add around ½ tablespoon of cornstarch and mix well. Then mix in 2 teaspoons of vegetable cooking oil.

Heat the wok firstly until really hot and then add oil and continue for a while (8-10 seconds). Add the pork shreds in and fry quickly for no more than 10 seconds or until the sheds changes turns pale. It is completely ok if it contains some pink inside.

Peking style pork sheds|chinasichuanfood.com
Add the Peking style sauce. Mix well and serve immediately.

Peking style pork sheds|chinasichuanfood.com

Peking style shredded pork stir fry

5 from 1 vote
Peking style pork sheds|chinasichuanfood.com
Print
Peking Shredded Pork
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 

Peking style pork stir fry

Course: Main Course
Cuisine: Chinese
Keyword: peking, pork
Servings: 4
Calories: 246 kcal
Author: Elaine
Ingredients
  • 200 g Pork tenderloin ,finely shredded
  • 2 tbsp. Homemade Peking sauce
  • 4 tbsp. cooking oil
  • 1/2 tbsp. vegetable oil
  • 2 leek scallion for serving ,white part only
  • 20 moo shu wrappers for serving
Marinating sauce
  • ½ tsp. salt
  • 1 tbsp. light soy sauce ,you can mix with ½ tsp dark soy sauce for a darker version
  • 1 tbsp. water
  • ½ tbsp. cooking wine ,Shaoxing wine
  • ¼ tsp. white pepper
  • 2 tsp. cornstarch
  • 2 tsp. vegetable cooking oil
Instructions
  1. How to cut the pork tenderloin| Cut the tenderloin into thin slices (around 0.5cm in thickness) and then pile them as a gentle slope. Then cut the slices into shreds.
  2. Transfer the pork shreds to a larger bowl, add salt. Stir in one direction for half minutes, and then add water white pepper, light soy sauce and cooking wine. Combine well and make sure the pork absorbing all the liquid and marinating for at least 15 minutes.

  3. Then add around ½ tablespoon of cornstarch and mix well. At last mix in 2 teaspoons of vegetable cooking oil.

  4. Heat the wok firstly until really hot and then add oil and continue heating for 30 seconds. Add the pork shreds in and fry quickly for no more than 10 seconds or until the sheds changes turns pale. It is completely ok if it contains some pink inside. Slow down your fire or turn off the fire. 

  5. Add the Peking style sauce. Mix well and serve immediately.

Nutrition Facts
Peking Shredded Pork
Amount Per Serving
Calories 246 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 32mg11%
Sodium 472mg21%
Potassium 213mg6%
Carbohydrates 3g1%
Protein 10g20%
Vitamin A 60IU1%
Vitamin C 1.6mg2%
Calcium 10mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Peking style pork sheds|chinasichuanfood.com

Peking style pork sheds|chinasichuanfood.com

Filed Under: Featured, Pork

« Peking Duck Pancake
Peking Sauce (Duck Sauce) »

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  1. Ibeth Gutierrez says

    October 10, 2018 at 10:05 pm

    5 stars
    Elaine, hi!
    Have you considered writing a cookbook with all your recipes? I will totally buy it!
    I love your recipes and your website!
    I wish you an endless inspiration and love!
    Thank you for sharing your passion for food!

    Reply
  2. Peter says

    March 3, 2019 at 6:13 pm

    I’m the great fun and cook of far east food. I just found you in the internet and look I will follow you. Only pictures od this recipe incourage to make it. I can’t rate it but sure I will make for friends. Looks great. Thx

    Reply
    • Elaine says

      March 3, 2019 at 9:27 pm

      I will try to catch up with the step photos.

      Reply
  3. Mary DiLorenzo says

    August 9, 2019 at 3:13 am

    Are the “pancakes” supposed to be cold? Ordered this from a Sichuan restaurant and it was served with cold tofu sheets.
    Thanks,
    Mary

    Reply
    • Elaine says

      August 10, 2019 at 8:24 pm

      It should be warm. After cooling down, it becomes quite chewy.

      Reply
  4. brinacyl says

    August 12, 2019 at 3:29 am

    Hi Elaine! We don’t eat pork due to religious beliefs and I was wondering if you could suggest any other meat? thanks

    Reply
    • Elaine says

      August 12, 2019 at 8:22 am

      You can use chicken or beef as a substitute.

      Reply
  5. Al says

    September 4, 2019 at 4:01 am

    What is the garlic for??

    Reply
    • Elaine says

      September 4, 2019 at 7:21 am

      Sorry, my fault. No garlic is required.

      Reply
  6. Олена says

    May 31, 2020 at 10:20 am

    Can I replace the pork tenderloin with a pork shoulder?

    Reply
    • Elaine says

      May 31, 2020 at 5:19 pm

      Definitely yes!

      Reply
  7. D. Morgan says

    June 22, 2020 at 4:44 pm

    Hi Elaine.

    I love your recipes, and in particular the explanation for why things are done a certain way. I live in Nice, France, and it’s hard to get good east Asian food in restaurants, so I make my own!

    Reply
  8. Olga says

    July 11, 2020 at 9:45 pm

    HOW MUCH IS IT IN US POUNDS OR OUNCES – THE 200G OF PORK TENDERLOIN ?
    I DO NOT KNOW HOW TO CONVERT.. THANK YOU.

    OLGA

    Reply
    • Elaine says

      July 26, 2020 at 11:09 am

      Olga,
      200g equals to 7 ounces.

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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