Jing Jiang Pork (京酱肉丝)

京酱肉丝

Jing Jiang Pork (京酱肉丝) — BeijingBeijing home cooking.

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. (Pork shreds are coated in a thin, tacky film — no standing liquid)
2. Make the sauce: mix tianmianjiang with 2 tbsp water, sugar, and remaining cornstarch. (Sauce is smooth and glossy, no lumps)
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. (Pork shreds are white and separate, barely golden at edges)
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. (Sauce bubbles, darkens, and turns glossy)
5. Return the pork to the wok. Toss over high heat 30 seconds until every shred is coated in glossy sauce. (Shreds are uniformly coated in deep-brown glossy sauce)
6. Serve immediately with scallion slivers and steamed pancakes: spoon pork onto a pancake, top with scallions, roll and eat. (Steam rises from the glossy pork; pancakes are soft and warm)