From redhousespice.com
Peking Shredded Pork with Sweet Bean Sauce
Ingredients
For the pork
- 14 oz pork tenderloin
- 2 tsp light soy sauce
- 2 tsp Shaoxing rice wine
- 1 tsp cornstarch
- 1/4 tsp salt
- 1 pinch ground white pepper
- 2 tbsp water
- 1 tsp neutral cooking oil
For serving
- scallions, white part only
- cucumber
- tofu sheets or duck pancakes
For the sauce
- 3 tbsp sweet bean sauce
- 1 tbsp Shaoxing rice wine
- 1 tbsp sugar
- 2 tbsp water
- 3 tbsp neutral cooking oil
Steps
- Use a sharp knife to cut 14 oz pork across the grain into narrow strips. Put it into a bowl and add 2 tsp light soy sauce, 2 tsp Shaoxing rice wine, 1 tsp cornstarch, ¼ tsp salt, 1 pinch ground white pepper and 2 tbsp water.
- Use your fingers or chopsticks to agitate until the liquid is fully absorbed and the meat becomes sticky. Pour in 1 tsp oil and mix to coat. Leave to marinate for 10 minutes or so.
10 min
- Julienne the 1 pinch white part of the scallions. Peel the cucumber and remove its seeds, then cut it into thin strips.
- Cut tofu sheets into squares similar size to wonton wrappers. Blanch them in boiling 2 tbsp water for 2 minutes. Drain then leave to dry.
2 min
- In a bowl, mix 3 tbsp sweet bean sauce, 1 tbsp Shaoxing rice wine, 1 tbsp sugar and 2 tbsp water until smooth. Set aside.
- Heat a wok or deep frying pan until very hot then add 3 tbsp oil. If using non-stick cookware, add oil first then heat up.
- Put in the marinated 14 oz pork. Use chopsticks to loosen the strips. Then toss constantly to fry evenly. As soon as the meat turns pale, transfer out leaving any oil in the wok.
- Turn the heat to low. Pour the sauce mixture into the wok and leave to simmer.
- Once the sauce starts to thicken, return the 14 oz pork to the wok. Toss to evenly coat it with the sauce.
- Transfer the 14 oz pork to a serving plate and put tofu sheets, scallions and cucumber on the side.
- Place some scallions, cucumber and 14 oz pork strips over a piece of tofu sheet. Roll up and enjoy!