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A pantry staple is the unlikely hero that keeps this pork tender and moist

Peking-Style Shredded Pork Stir-Fry

Appears in March-April 2020

45 minutes

Peking-Style Shredded Pork Stir-Fry

Jin jiang rou si, or Peking shredded pork, is a simple stir-fry in which pork is cut into thin strips, quickly cooked and seasoned with an intensely flavorful mixture of which tián miàn jiàng, or sweet bean sauce, is a key ingredient. We’ve adapted the dish for Western kitchens by using a skillet instead of a wok and easy-to-find hoisin sauce in place of tián miàn jiàng. Marinating the strips of pork for a few minutes with soy and sherry, then coating them with cornstarch and oil (a process known as velveting), results in well-seasoned meat that browns well yet remains moist and tender. The coating also helps the sauce cling to the pieces. The savory-sweet dish typically is served with a wrapper of some sort (moo shu pancakes or bean curd sheets), but simple steamed rice is a good accompaniment, or try serving it in or with lettuce leaves.

4

Servings

Tip

Don’t cook the pork until well browned all around. It’s fine if the pieces are slightly underdone and retain a bit of pink when removed from the skillet. The strips are small enough to finish cooking with residual heat after they’re transferred to a plate.

45 minutes

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