shredded pork in Beijing sauce

How to Make Classic Beijing Sauce Pork Shredds (Jiang Jiang Rou Si)

Beijing Sauce Pork Shredds, a beloved Northern Chinese dish, features tender pork slathered in a sweet and savory bean sauce. Here’s a step-by-step guide to recreate it at home.

Ingredients: 300g pork loin (sliced into thin shreds), 2 tbsp light soy sauce, 1 tsp cornstarch, 4 tbsp bean sauce, 2 tbsp sugar, 1 tbsp sesame oil, 1 tbsp cooking oil, 1/2 cup shredded cucumber/carrot, 10-12 thin tofu skin sheets (optional).

Steps:

1. Marinate the pork: Mix pork with light soy sauce and cornstarch; let sit for 15 minutes.

2. Cook the pork: Heat oil in a wok over high heat. Stir-fry pork until golden (1-2 minutes); set aside.

3. Make the sauce: In the same wok, sauté bean paste until fragrant. Add sugar, stir until melted, then return pork to the wok. Toss to coat evenly. Drizzle with sesame oil.

4. Serve: Warm tofu skin sheets (if using) briefly in hot water. Place a spoonful of pork and sauce on each sheet, top with shredded veggies. Roll up and enjoy!

Tip: For extra flavor, use fermented bean paste and a pinch of five-spice powder. Serve with steamed rice or pancakes for a complete meal. This dish balances umami, sweetness, and texture, making it a crowd-pleaser!