{"id":266,"date":"2025-04-11T01:52:12","date_gmt":"2025-04-11T05:52:12","guid":{"rendered":"https:\/\/foodcookie.top\/?p=266"},"modified":"2025-11-12T09:08:24","modified_gmt":"2025-11-12T09:08:24","slug":"silken-delight-peking-style-shredded-pork-in-scallion-wraps","status":"publish","type":"post","link":"https:\/\/recipework.com\/?p=266","title":{"rendered":"Silken Delight: Peking – Style Shredded Pork in Scallion Wraps"},"content":{"rendered":"\n\n
\n\t

Shredded Pork with Beijing Sauce (Jing Jiang Rou Si)<\/h2>\n\t\t

\n\t\tShredded Pork with Beijing Sauce is a classic Chinese dish that combines tender, thinly – sliced pork with a rich, savory – sweet sauce made from fermented soybean paste. The sauce, thick and glossy, coats the pork perfectly, creating a harmonious blend of flavors. Served with fresh scallions and thin pancakes, this dish offers a delightful contrast of textures and tastes, making it a favorite for both casual meals and special occasions.\t<\/p>\n\t

\n\t\t
  • Cutting board<\/li>
  • Sharp knife<\/li>
  • Bowl<\/li>
  • Whisk<\/li>
  • Skillet or wok<\/li>
  • Measuring cups and spoons<\/li>
  • Steamer (for pancakes, if making from scratch)<\/li><\/ul>\t<\/div>\n\t
    \n\t\t
    • For the Pork<\/li>
    • 8 ounces 225g lean pork tenderloin, thinly sliced into long strips<\/li>
    • 1 tablespoon light soy sauce<\/li>
    • 1 teaspoon Chinese cooking wine (or dry sherry)<\/li>
    • 1\/2 teaspoon salt<\/li>
    • 1\/2 teaspoon white pepper<\/li>
    • 1 teaspoon cornstarch<\/li>
    • For the Sauce<\/li>
    • 2 tablespoons sweet bean paste (also known as sweet flour sauce)<\/li>
    • 1 tablespoon hoisin sauce<\/li>
    • 1 tablespoon light soy sauce<\/li>
    • 1 tablespoon sugar<\/li>
    • 1 tablespoon water<\/li>
    • 1 tablespoon vegetable oil<\/li>
    • 2 cloves garlic (minced)<\/li>
    • 1 piece of ginger (grated)<\/li>
    • For Serving<\/li>
    • 8 – 10 small thin pancakes (store – bought or homemade)<\/li>
    • 2 – 3 scallions (cut into long, thin strips)<\/li>
    • Optional: shredded cucumber for extra crunch<\/li><\/ul>\t<\/div>\n\t
      \n\t\t
      1. Marinate the Pork: In a bowl, combine the sliced pork with light soy sauce, Chinese cooking wine, salt, white pepper, and cornstarch. Mix well until the pork is evenly coated. Let it marinate for 15 – 20 minutes.<\/li>
      2. Prepare the Sauce: In a separate bowl, whisk together the sweet bean paste, hoisin sauce, light soy sauce, sugar, and water until well – combined. Set aside.<\/li>
      3. Cook the Pork: Heat a skillet or wok over medium – high heat. Add 1 tablespoon of vegetable oil. When the oil is hot, add the marinated pork strips and stir – fry for 3 – 4 minutes until the pork is cooked through and no longer pink. Remove the pork from the pan and set aside.<\/li>
      4. Make the Sauce: In the same pan, add a little more oil if needed. Add the minced garlic and grated ginger, and stir – fry for about 30 seconds until fragrant. Pour in the prepared sauce mixture and cook over low heat, stirring constantly, for 2 – 3 minutes until the sauce thickens.<\/li>
      5. Return the Pork to the Sauce: Put the cooked pork back into the pan with the sauce. Toss the pork gently to coat it evenly with the sauce. Cook for another 1 – 2 minutes to let the flavors meld.<\/li>
      6. Serve: Warm the thin pancakes in a steamer or in the microwave. Place a few slices of the sauced pork on each pancake, top with scallion strips and shredded cucumber (if using), and roll up the pancake to enjoy.<\/li><\/ol>\t<\/div>\n\t
        \n\t\t

        If you can’t find sweet bean paste, you can use a combination of 1 1\/2 tablespoons of miso paste and 1\/2 tablespoon of honey as a substitute, though the flavor will be slightly different.
        \nFor a spicier version, you can add a teaspoon of chili garlic sauce to the sauce mixture.
        \nMake sure to slice the pork as thinly as possible for a more tender texture.<\/p>\n\t<\/div>\n\t

        \n\t\t
        Main Course, Salad<\/div>
        Chinese<\/div>
        Sweet and Sour Pork<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":921,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-266","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinesefood"],"_links":{"self":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/266","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=266"}],"version-history":[{"count":1,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/266\/revisions"}],"predecessor-version":[{"id":1004,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/266\/revisions\/1004"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/media\/921"}],"wp:attachment":[{"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}