Peking-style Shredded Pork
Ingredients
- 500 gPork tenderloin (thinly sliced)
- 1 tbspCorn starch
- 2 tbsprice wine
- 4 tbsphoisin sauce
- 1 tbspsoy sauce
- 1 tbspBrown sugar
- 1 tspRice vinegar
- 2 pcGarlic (minced)
- 2 tbspPeanut oil
- 1 tspSesame oil
- 1 pcLeek (white part only, julienned)
- 0.5 pcCucumber (julienned)
- 3 tbspSweet bean sauce
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 48 hours in the fridge. Reheat in a pan with a splash of water to loosen the sauce.
