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    Home » Recipes » pork

    Peking Shredded Pork

    Last Modified: October 9, 2022 by Elaine| 15 Comments

    49.5K shares
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    Jump to Recipe - Print Recipe

    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
    • ½ 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 teaspoon 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

    Peking style pork sheds|chinasichuanfood.com

    Peking Shredded Pork

    Elaine
    Peking style pork stir fry
    5 from 1 vote
    Print Recipe
    Prep Time 20 mins
    Cook Time 5 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Chinese
    Servings 4
    Calories 246 kcal

    Ingredients
      

    • 200 g Pork tenderloin ,finely shredded
    • 2 tbsp. Homemade Peking sauce
    • 4 tbsp. cooking oil
    • ½ 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 teaspoon 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
     

    • 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. At last mix in 2 teaspoons of vegetable cooking oil.
    • 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. 
    • Add the Peking style sauce. Mix well and serve immediately.

    Nutrition

    Calories: 246kcalCarbohydrates: 3gProtein: 10gFat: 20gSaturated Fat: 5gCholesterol: 32mgSodium: 472mgPotassium: 213mgVitamin A: 60IUVitamin C: 1.6mgCalcium: 10mgIron: 0.7mg
    Keyword peking, pork
    Tried this recipe?Mention @ChinaSichuanFood

    Peking style pork sheds|chinasichuanfood.com

    Peking style pork sheds|chinasichuanfood.com

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    Reader Interactions

    Comments

    1. Ibeth Gutierrez

      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

      March 03, 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

        March 03, 2019 at 9:27 pm

        I will try to catch up with the step photos.

        Reply
    3. Mary DiLorenzo

      August 09, 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

        August 10, 2019 at 8:24 pm

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

        Reply
    4. brinacyl

      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

        August 12, 2019 at 8:22 am

        You can use chicken or beef as a substitute.

        Reply
    5. Al

      September 04, 2019 at 4:01 am

      What is the garlic for??

      Reply
      • Elaine

        September 04, 2019 at 7:21 am

        Sorry, my fault. No garlic is required.

        Reply
    6. Олена

      May 31, 2020 at 10:20 am

      Can I replace the pork tenderloin with a pork shoulder?

      Reply
      • Elaine

        May 31, 2020 at 5:19 pm

        Definitely yes!

        Reply
    7. D. Morgan

      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

      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

        July 26, 2020 at 11:09 am

        Olga,
        200g equals to 7 ounces.

        Reply
      • Guenther

        December 13, 2022 at 5:15 am

        Try Google

        Reply

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