Peking Shredded Pork(Cheater's Version)

"Peking Shredded Pork" is a famous snack in Beijing. This dish primarily uses lean pork, along with sweet bean sauce, scallions, ginger, and other seasonings. It is cooked using the unique "stir-fry with sauce" technique, one of the "Six Explosions" methods. The finished dish is savory with a balanced sweet and salty flavor, rich in sauce aroma, and has a distinctive taste.

5 Reviews
5 Comments
POSTED:16/07/2024
Level:Easy
Yield:1 servings
Total:25 min
(includes chilling time)
Active:4 min

"Peking Shredded Pork" is a classic dish originating from Beijing, renowned for its tender juiciness and delightful aroma. Its preparation is relatively straightforward, making it convenient to replicate at home. Today, let's delve into the specifics of making Peking Shredded Pork:


1.About Peking Shredded Pork:

Legend has it that in the 1930s, an old man named Chen lived with his grandson in a large courtyard house about 4 miles northeast of the Forbidden City in Beijing. One day, Old Chen picked out some lean pork, sliced it very thinly, and stir-fried it with soybean paste. Without any flatbread, he used some tofu skins instead. His grandson loved the dish. As the grandson grew up, he became a skilled chef. With Old Chen's guidance, he eventually perfected the recipe, creating the richly flavored and tender Peking Shredded Pork.

Peking Shredded Pork is a traditional dish with a long history originating from Beijing, the capital city of northern China. The main ingredient in Peking Shredded Pork is pork tenderloin, which is tender and rich in protein, making it a popular choice for cooking. It is typically paired with sweet bean sauce, tofu skin, and other seasonings and garnishes. Sweet bean sauce contributes a rich umami flavor and unique sweetness to the dish, enhancing its taste profile. Tofu skin, with its nutritious content and unique texture, complements Peking Shredded Pork perfectly.


2.Handling tofu skin for Peking Shredded Pork:

①Blanching:First, the tofu skin should be blanched in boiling water briefly. This helps to remove the bean odor and soften the tofu skin. The blanching time should not be too long to prevent the tofu skin from becoming too soft.

②Plating:After blanching, the tofu skin can be arranged on a plate. Typically, fold or roll the tofu skin and place it on one side of the plate. You can garnish it with some shredded scallions or other vegetable strips on top to enhance the visual appeal and add variety to the dish's texture.


3.Cutting the meat for Peking Shredded Pork:

The meat for Peking Shredded Pork should be sliced along the grain of the meat. If it's difficult to slice, you can first partially freeze the pork tenderloin until it's slightly firm. Then, slice the pork thinly along the grain into slices, and further cut these slices into fine strips. This method helps prevent the meat strips from breaking during cooking and preserves their smooth and tender texture.


4.Marinating method for Peking Shredded Pork:

The marinating method for Peking Shredded Pork involves several key steps and ingredients to ensure the meat strips are tender and absorb the flavors of the sauce well. After slicing the pork tenderloin into strips, soak them in a mixture of water with chopped scallions and ginger. Add salt, cooking wine, soy sauce, one egg white, a spoonful of cornstarch, and a small amount of cooking oil. Mix thoroughly and marinate for ten minutes.


5.About Hoisin Sauce:

Hoisin sauce is a popular condiment in northern Chinese cuisine, essential for imparting a deep brown coating and rich umami flavor to pork dishes. It's primarily made from flour, fermented with koji mold, and aged, representing a traditional Han Chinese sauce. Hoisin sauce has a sweet and slightly salty taste. It's commonly available in Asian supermarkets or Chinatown.


Peking Shredded Pork is a traditional famous dish known for its rich color, aroma, and flavor. When served, it is accompanied by shredded scallions and tofu skin, offering a balanced sweet and savory taste with a rich sauce aroma, resulting in a unique flavor profile. With these tips in hand, I believe everyone can quickly prepare Peking Shredded Pork. Now, let's get started and make it together!

INGREDIENTS

MAIN INGREDIENTS

  • 150g pork tenderloin
  • 100g tofu skin

SEASONINGS

  • 15g hoisin sauce
  • 15g cooking wine
  • 10g cornstarch
  • 1 egg white
  • 50g water
  • 5g ginger
  • 10g salt
  • 15g soy sauce
  • 20g white part of green onions (scallions)
  • 40g cooking oil

DIRECTIONS

STEP 1

Prepare the ingredients. After the water boils, add 5g of salt. Blanch 100g of tofu skin for 1 minute to remove the bean odor. Rinse under cold water and cut into uniformly sized square pieces for later use.

Prepare and blanch tofu skin to remove odor, cut into square pieces.

STEP 2

Cut the 15g of white part of green onions (scallions) into fine strips and set aside.

Cut white part of green onions into fine strips (15g) and set aside.

STEP 3

Cut the 150g pork tenderloin into shredded pieces. Mix the chopped 5g white part of green onions (scallions), 5g ginger, and 50g water (squeeze by hand to extract just the water). Then add 5g salt, 15g cooking wine, 15g soy sauce, 1 egg white, 10g cornstarch, and mix well. Finally, add 10g cooking oil and mix thoroughly. Marinate for 10 minutes.

Marinate pork with green onions, ginger, salt, cooking wine, soy sauce, egg white, cornstarch, and oil.

STEP 4

Heat 30g of oil in a pan, then stir-fry the shredded pork until it changes color.

Stir-fry shredded pork in 30g oil until it changes color.

STEP 5

Add 15g of hoisin sauce and stir-fry evenly.

Tip:

When marinating the shredded pork, many seasonings are already added, so additional seasonings may not be necessary. However, you can adjust according to your personal taste preferences.

Add hoisin sauce and stir-fry. Adjust seasoning to taste.

STEP 6

Arrange the folded tofu skins neatly on a plate and sprinkle with the shredded green onions (scallions).

Folded tofu skins arranged with shredded green onions.

STEP 7

Pour the stir-fried shredded pork over the shredded green onions (scallions) on the plate and serve.

Pour stir-fried pork over shredded green onions on plate to serve.

Recipe analyzer

  • Recipes: Peking Shredded Pork(Cheater's Version)
  • Main Ingredients:2
  • Servings per recipe:1
  • Servings size:250 g
Nutritional Summary of Recipe
Amount per 250 g= 1 serving(s)
  • Energy (calories):486 kcal
    22%
  • Protein:56.45 g
    103%
  • Fat:25.45 g Why gray?
    52%
  • Carbohydrates:10.49 g
    4%
Calorie breakdown
  • Protein: 47%
    227 kcal
  • Fat: 44%
    216 kcal
  • Carbohydrates: 9%
    43 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
32:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

5 REVIEWS

Review
Your rating:
FlavorFestFunSeptember 29, 2024

Can I use self-raising flour instead of baking powder and yeast?
reply:
October 02, 2024
Yes, but self-raising flour may not provide the same leavening effect as the combination of baking powder and yeast. You might need to adjust other ingredients in the recipe.
capuAugust 13, 2024

Beijing-style shredded pork with sweet and sour sauce is my favorite. This method looks very authentic. I plan to try it tomorrow night.
ElizabethJuly 25, 2024

Why does the bottom of the pan stick to my shredded pork?
JunJuly 19, 2024

I love this recipe.
AnnaJuly 19, 2024

This Peking Shredded Pork is perfect for me, I love it!
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