Peking Shredded Pork (Jingjiang Rousi)
京酱肉丝 Jīngjiàng ròusīSay it: jing-jyahng roh-SOO
A Beijing classic of matchstick-thin pork, velveted until silky and then tossed in a glossy sauce of sweet fermented bean paste. It arrives at the table with pale sheets of fresh tofu skin, shredded scallion and cucumber, and everyone rolls their own at the table. The flavour is savoury-sweet and deeply roasted from the bean paste, with a fresh crunch from the raw scallion. Quick to cook, generous to share, and unmistakably northern Chinese.
Peking Shredded Pork (Jingjiang Rousi)
京酱肉丝, Jīngjiàng ròusī
Pronounced jing-jyahng roh-SOO
- Serves
- 4
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg, soy, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pork and marinade
Sweet bean sauce
To stir-fry and serve
Method
Freeze the pork for 30 minutes until firm, then slice across the grain into 2-inch (5 cm) lengths and cut into matchsticks about 1/8 inch (3 mm) thick.
In a bowl, stir the pork with the Shaoxing wine, salt and cold water until the liquid is absorbed, then add the egg white and cornstarch and mix until every shred is evenly coated. Rest for 20 minutes.
Stir the sweet bean sauce, sugar, Shaoxing wine, water and sesame oil together in a small bowl. Separately, pour just-boiled water over the tofu skin squares and leave for 30 seconds until soft and pliable, then drain and keep covered on a plate.
Heat a wok over high heat until it just begins to smoke, add 2 tbsp (30 ml) of the oil and swirl, then scatter in the pork in one layer. Let it set for 30 seconds, then stir-fry for 1–2 minutes until just opaque, the shreds separate and no pink remains; tip onto a plate.
Add the remaining 1 tbsp (15 ml) oil to the wok with the ginger and garlic and stir for about 15 seconds, until fragrant but not browned. Add the scallion lengths, then pour in the sauce and cook for 30–45 seconds, until it bubbles, darkens and turns glossy.
Return the pork to the wok and toss over high heat for 30–45 seconds, until every shred is lacquered with sauce and the pan looks almost dry. Take off the heat.
Pile the pork on a serving plate with the julienned scallion and cucumber beside it and the tofu skin squares stacked nearby. To eat, lay a square of tofu skin in your palm, add pork, scallion and cucumber, and roll it up.
Regional variant: With Spring Pancakes (Chūnbǐng 春饼)
Many Beijing cooks serve the same pork with thin spring pancakes instead of tofu skin. Make a soft dough from 2 cups (250 g) all-purpose flour and about 3/4 cup (180 ml) hot water, rest it 30 minutes, roll into thin 6-inch (15 cm) rounds brushed with oil and stacked in pairs, then dry-fry each pair in a hot pan for about 30 seconds a side and peel apart. Roll the pork, scallion and cucumber inside the warm pancakes.
Cook's notes
- Partially freezing the pork is the easiest way to cut even, hair-thin shreds at home.
- Fry the bean sauce until it bubbles and smells roasted before the pork goes back in — this removes the raw paste taste.
- Keep the tofu skin covered once blanched; it dries out and cracks within minutes of being left open.
Serve with
Serve as a shared starter or light main with plain steamed rice and hot jasmine tea.
Make ahead and storage
Marinate the pork up to 4 hours ahead and mix the sauce in advance; the dish is best stir-fried just before serving, but leftovers reheat gently in a covered pan with a splash of water.
