Shredded Pork with Beijing-Style Sauce 京酱肉丝（jīng jiàng ròu sī）
As a classic dish in Chinese traditional cuisine, Shredded Pork with Beijing-Style Sauce has gained popularity among food enthusiasts due to its unique flavor and rich nutritional value. It is not only a representative dish of Beijing, but also one of the renowned dishes with a profound historical and cultural background. Today, let’s explore this delightful culinary masterpiece that excites our senses with its vibrant colors, enticing aroma, and delicious taste.
History of Shredded Pork with Beijing-Style Sauce：
Shredded Pork with Beijing-Style Sauce is one of the representative dishes in Beijing cuisine. It consists of thinly sliced pork marinated in a flavorful sauce, wrapped in tofu skin and accompanied by shredded scallions. The dish offers a rich and unique flavor profile with a balanced combination of savory and sweet tastes. Interestingly, the eating method of Shredded Pork with Beijing-Style Sauce resembles that of Beijing Roast Duck, where duck meat, shredded scallions, and sweet bean sauce are wrapped in thin pancakes. In fact, the origin of Shredded Pork with Beijing-Style Sauce is closely related to Beijing Roast Duck.
Legend has it that in the 1930s, in a large courtyard about 4 li northeast of the Forbidden City in Beijing, there was an elderly man named Chen from Northeast China who made a living by selling tofu and lived with his grandson. One day, Chen separated the lean part of pork, sliced it thinly, stir-fried it with bean sauce, and used tofu skin as a substitute for pancakes. He also cut it into squares, resembling “roast duck.” His grandson happily rolled the tofu skin with green onions and “roast duck” inside and savored the delightful flavors. They had a joyful Lunar New Year celebration together.
As the grandson grew up and became an apprentice at Quanjude, a famous Peking duck restaurant, he frequently enjoyed the roast duck but never quite experienced the same feeling as the first time. Later, with guidance from his grandfather Chen, the grandson constantly improved the dish, resulting in the present-day Shredded Pork with Beijing-Style Sauce, characterized by its rich flavor and tender shredded pork.
As one of the representative dishes in Beijing, Shredded Pork with Beijing-Style Sauce carries a wealth of historical culture and local customs. It not only represents Chinese cuisine but also showcases the mastery of traditional Chinese culinary techniques. As the dish evolves, it incorporates new elements such as creative plating and seasoning techniques, making it more fashionable and diverse. Whether enjoyed at formal banquets or family gatherings, Shredded Pork with Beijing-Style Sauce shines as a bright star on the dining table.
Recipes for making Shredded Pork with Beijing-Style Sauce：
Practice one:
1.Wash and slice 250g of lean pork fillet into thin strips (not too thick). Add 1 egg white, 1 tablespoon of cooking wine, a pinch of salt, sugar, white pepper, and starch. Stir in a clockwise direction to coat the pork evenly. Marinate for 15-20 minutes.
2.Heat the pan and add 3 tablespoons of cooking oil. Stir-fry the marinated pork until it changes color. Remove from the pan and set aside.
3.Leave 1 tablespoon of oil in the pan and stir-fry the sauce until fragrant.
4.Add the stir-fried pork back to the pan and stir-fry until the sauce becomes thick and coats the pork evenly. Turn off the heat. Your Shredded Pork with Beijing-Style Sauce is ready.
5.Julienne 1 cucumber and 1 green onion. Cut 2 pieces of tofu skin into approximately 10cm squares and blanch them in hot water. Set aside.
6.Take one piece of tofu skin and place shredded cucumber, green onion, and pork on two opposite corners. Roll the tofu skin diagonally and secure the end.
Practice two:
1.Cut the pork fillet into thin strips about the thickness of chopsticks. Slice the green onions and cut the tofu skin into 5x5cm pieces. Set aside.
2.Mix the pork strips with egg white, cooking wine, and cornstarch. Mix well and let it marinate for 10 minutes.
3.Heat a pot with an adequate amount of water. Once the water boils, add the tofu skin and cook for two minutes. Then remove and set aside.
4.Heat a pan with some cooking oil. Once the oil is hot, add the pork strips and quickly spread them out.
5.Cook the pork strips until they turn white, then remove and set aside.
6.Leave a small amount of oil in the pan. Add sweet bean sauce, tomato sauce, and sugar. Stir-fry over low heat.
7.Continue stir-frying until the sugar melts completely, and small bubbles start to appear from the bottom of the pan.
8.Add the cooked pork strips to the pan and stir-fry until each strip is coated with the sauce. Before serving, drizzle a little sesame oil on top.
Practice three：
1.Wash the pork fillet and cut it into thin strips. Mix the egg white, soy sauce, cornstarch, and cooking wine in the pork strips until well combined. Cut the tofu skin into small squares.
2.Heat oil in a pan. Once hot, add the pork strips and quickly spread them out. Cook until the pork turns white, then immediately remove from the pan.
3.Leave an adequate amount of oil in the pan. Heat over high heat and add sweet bean sauce and sugar. Reduce the heat to low and stir-fry with a spatula until the sauce becomes fragrant and starts to bubble. Increase the heat, add the pork strips, and stir-fry quickly until well seasoned.
4.Arrange the stir-fried pork strips on a plate. Garnish with cucumber slices and shredded green onions. Serve together with tofu skin.
Practice four:
1.Cut the pork into thin strips and place them in a bowl. Add cooking wine, salt, beaten egg, and cornstarch. Mix well to coat the pork.
2.Slice the white part of the green onion diagonally and place it in a plate. Lightly crush the ginger slices and put them together with the green onion in a bowl. Add water to make a ginger and onion-infused water.
3.Heat oil in a frying pan. Once hot, add the pork strips and stir-fry until cooked. Remove from the pan and drain off excess oil by placing them on a plate.
4.Heat oil in the frying pan again. Add sweet bean sauce and stir-fry briefly. Then add the ginger and onion-infused water, cooking wine, Aginomoto, and sugar. Continuously stir and mix the sweet bean sauce until the sugar is completely melted and the sauce starts to thicken. Add the cooked pork strips and keep stirring to evenly coat the meat with the sauce.
5.Place the sauced pork strips on a plate with the sliced green onion covering them. Mix well before serving.
The nutritional value of Shredded Pork with Beijing-Style Sauce:
Shredded Pork with Beijing-Style Sauce in Chinese, is rich in protein, fats, vitamins, and various minerals. It provides benefits such as enhancing physical strength, promoting digestion, and providing energy. The fermented bean paste and sweet bean sauce used in the dish contain beneficial amino acids and fatty acids for human health. Additionally, Shredded Pork with Beijing-Style Sauce is also rich in dietary fiber, which helps promote gastrointestinal motility and improve constipation. With its nutritious profile, why not give it a try? Let it tantalize your taste buds and embark on a unique culinary journey!