Jing Jiang Pork (京酱肉丝)

京酱肉丝

Jing Jiang Pork (京酱肉丝) — a Beijing Chinese recipe made with pork loin or tenderloin, ready in about 30 minutes. Step-by-step instructions with photos.

Ingredients

• pork loin or tenderloin, cut into matchstick shreds
• sweet bean sauce (tianmianjiang)
• scallions, white part, cut into 5 cm slivers
• thin pancakes (or 8-inch flour tortillas)
• ginger, minced
• Shaoxing wine
• cornstarch
• sugar
• egg white
• neutral oil

Instructions

1. Velvet the pork: combine shreds with egg white, 1/2 tbsp Shaoxing, 1/2 tbsp cornstarch, and a pinch of salt. Mix with your hands until the liquid is absorbed. Rest 10 minutes.
2. Make the sauce: mix tianmianjiang with 2 tbsp water, sugar, and remaining cornstarch.
3. Heat 2 tbsp oil in a wok over medium-high. Add the pork and spread into one layer. Let it set 20 seconds, then stir-fry until the shreds turn white and separate — about 2 minutes. Remove.
4. Add the remaining 1 tbsp oil and ginger to the wok. Fry 10 seconds, then pour in the sauce. Stir until it bubbles and thickens, about 30 seconds.
5. Return the pork to the wok. Toss over high heat 30 seconds until every shred is coated in glossy sauce.
6. Serve immediately with scallion slivers and steamed pancakes: spoon pork onto a pancake, top with scallions, roll and eat.