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Jing Jiang Rou Si (Peking Shredded Pork, 京酱肉丝)

5 from 2 votes
Jing Jiang Rou Si, or Peking shredded pork with sweet bean sauce, features tender pork bites cooked in a thick savory brown sauce that is aromatic and sweet. Served with scallions, you can either wrap it in tofu sheets or duck pancakes, or serve it over steamed rice for a decadent meal.
Prep Time: 20 minutes
Cook Time: 10 minutes
Course: Main
Cuisine: Chinese
Keyword: restaurant-style
Servings: 4 servings
Author: Maggie Zhu

Ingredients

For marinating

  • 12 oz (340 g) pork tenderloin (or loin) , cut into 1/4” thick matchsticks along the grain (*Footnote 1)
  • 1 tablespoon egg white
  • 1 tablespoon Shaoxing wine
  • 1/4 teaspoon salt
  • 1 tablespoon ginger , finely minced
  • 2 teaspoon cornstarch

For the sauce

For stir-frying

  • 2 tablespoons peanut oil (or vegetable oil)
  • 2 green onions , sliced

Serving options (*Footnote 2)

  • 2 ” Chinese scallions (or regular scallion) , the white part only, julienned into thin matchsticks
  • 1 carrot , julienned (Optional)
  • 1/2 cucumber , julienned (Optional)
  • 1 small batch cilantro (Optional)
  • Tofu sheets , or duck pancakes (*Footnote 3) (Optional)
  • Steamed rice (Optional)

Instructions

Marinate the pork

  • Add the pork, Shaoxing wine and egg white in a medium-sized bowl. Mix with your fingers until the pork is evenly coated. Add the rest of the marinating ingredients and keep mixing, until all the liquid is absorbed and the meat is evenly coated with cornstarch. Marinate for 15 minutes while preparing the rest of the ingredients.

Mix the sauce

  • Combine the sauce ingredients in a small bowl. Stir until the sauce becomes smooth.

Cook the pork

  • Heat 1 tablespoon of oil in a large nonstick skillet until hot. Add the marinated pork. Use chopsticks to separate the strips so they overlap as little as possible. Cook, stirring occasionally, until the surface of all the pieces of pork has turned white, but the inside is still a bit pink. Transfer the cooked pork to a plate.
  • Add remaining 1 tablespoon of oil and green onion. Stir a few times to release the fragrance, 20 to 30 seconds.
  • Turn the heat to medium-low. Pour in the sauce mixture carefully. Let simmer for 2 minutes, or until the sauce starts to thicken and turn darker.
  • Return the cooked pork to the pan. Immediately stir to mix everything so the pork is coated with the sauce, 1 minute or so. Then transfer everything to a serving platter.

To serve and eat

  • Option 1: Cut the tofu sheets into 3” (8cm) squares. Place the scallion on top of the pork and lay the tofu sheets on the side of the platter. To eat, add a small amount of pork and a few slivers of scallion onto the tofu sheet. Roll up and enjoy.
  • Option 2: Lay a large tofu sheet on a working surface. Add carrot and cucumber onto one side of the sheet, then roll up the sheet to wrap in the vegetables. Use your knife to slice the tofu roll into 1” (2.5 cm) pieces. Make a second roll using the same method. Plate the cooked pork in the center of the plate with scallions on the top. Then place the rolled up vegetables around the pork. Serve hot.
  • Option 3: Place the scallions on top of the pork. Serve hot over steamed rice.
  • Option 4: Place the scallions on top of the pork. Serve hot with moo shu pancakes. To eat, add some pork and a couple pieces of scallion on the pancake and make a “burrito”.

Notes

  1. Pork tenderloin is more tender and yields a better result. The meat will be a little bit tougher if using pork loin, but delicious nonetheless. If the meat is difficult to cut, you can freeze it for an hour or so, to help with the cutting. My favorite way is to thaw the frozen meat the night before in the fridge, so it’s still quite stiff the next day and it’s very easy to cut.
  2. You only need one or a few ingredients below. Check my blog post above for more detailed serving options and pictures. So you can decide which ingredients to prepare. If you decide to make the vegetable rolls, you should prepare them prior to cooking the pork, so you can serve the dish hot.
  3. Sometimes the tofu sheets can have a strong soybean taste. To eliminate it, blanch the tofu skin in boiling water for 2 minutes, then drain and set aside to dry.

Nutrition

Serving: 1serving, Calories: 271kcal, Carbohydrates: 17g, Protein: 23.9g, Fat: 11.7g, Saturated Fat: 2.4g, Cholesterol: 62mg, Sodium: 609mg, Potassium: 409mg, Fiber: 0.4g, Sugar: 12.1g, Calcium: 13mg, Iron: 1mg