Shredded pork with sweet bean sauce is one of the most representative Beijing-style home-style dishes. Its story is hidden in the rich "sauce culture" of the North, in the transformation of pork from "aristocratic meat" to "commoner's protagonist," and even more so in the culinary wisdom of old Beijingers who "pay attention to seasoning and value what tastes good." It is a classic dish that originated from the kitchen, combining "home-cooked meals" with "banquet presentation," and has ultimately become a "national-level Beijing dish" that transcends the North and South.
Materials
Steps for making shredded pork with sweet bean sauce
Cut the pork tenderloin into thin strips, add cooking wine, light soy sauce, cornstarch, salt, and shredded ginger, and mix well to marinate. Shred the scallion whites and cucumber separately.
Heat oil in a wok, add shredded meat, and quickly stir-fry until separated.
Stir-fry until the meat turns white, then remove the shredded meat and set aside.
Leave a little oil in the pan, add the sweet bean sauce, and stir-fry over low heat until it's broken up.
Add sugar and a small amount of water, stir-fry until well mixed to make a sauce.
Pour in the previously stir-fried shredded meat and stir-fry over high heat.
After stir-frying evenly, transfer the mixture to a plate and place it on top of the shredded scallions. Serve with shredded cucumber.
Tips for making shredded pork with sweet bean sauce
1. It's best to eat it while it's hot. Stir-fry the shredded pork in hot oil and mix it with shredded scallions; the residual heat of the pork will cook the scallions. 2. Keep the heat low when frying the sweet bean sauce. Sweet bean sauce contains a lot of starch, and it's easy to burn if the heat is too high. 3. Don't cut the pork shreds too thin, otherwise they will easily become tough. You can freeze the pork tenderloin for an hour beforehand to get nice-looking shreds.
