Peking-style Shredded Pork

Tender pork strips coated in a dark, glossy lacquer with deep umami notes. Raw leek whites provide the necessary bite and crunch to cut through the richness of the sauce.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 367
• Protein: 28 g
• Carbs: 21 g
• Fat: 14 g

Ingredients

• 500 g Pork tenderloin ( thinly sliced )
• 1 tbsp Corn starch
• 2 tbsp rice wine
• 4 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp Brown sugar
• 1 tsp Rice vinegar
• 2 piece Garlic ( minced )
• 2 tbsp Peanut oil
• 1 tsp Sesame oil
• 1 piece Leek ( white part only, julienned )
• 0.5 piece Cucumber ( julienned )
• 3 tbsp Sweet bean sauce

Instructions

1. Marinate the meat

   Slice the pork into regular strips the thickness of a french fry. Mix with cornstarch and rice wine in a bowl until the meat has absorbed the liquid and is slightly sticky.

2. Prepare the garnish

   Cut the white part of the leek and the cucumber into fine 5 cm sticks. They should be very neat. Set aside in a cool place to keep them firm.

3. Prepare the sauce

   In a bowl, mix the hoisin sauce, tianmianjiang, soy sauce, brown sugar, and rice vinegar. Finely mince the garlic and add it to the mixture.

4. Sear the pork

   Heat the peanut oil in a wok or large skillet over very high heat. Sear the pork quickly. The meat should separate and brown without boiling. Remove as soon as it is cooked.

5. Glaze and coat

   Pour the sauce into the hot pan. Let it reduce for a few seconds until it bubbles and becomes syrupy. Return the meat, add the sesame oil, and mix so that each piece is coated in a shiny layer.

Chef's tips

• The wok must be smoking before adding the meat: you want an immediate Maillard reaction, not a stew.
• Do not cook the leeks; their raw freshness balances the richness of the pork.

Storage

Keeps for 48 hours in the fridge. Reheat in a pan with a splash of water to loosen the sauce.