Peking Sauce Pork
Peking Sauce Pork (jing jiang rou si, 京酱肉丝). Legend has it that this dish was born out of love and resourcefulness. When a grandfather and his grandson couldn't afford to have Peking Duck for Chinese New Year, the grandfather got creative. He cooked pork in the same sauce used for Peking Duck and prepared it in the same style (with julienned cucumber and scallions). To their delight, the grandson loved it, and they enjoyed a wonderful spring festival together. Since then, this dish has become a household favorite, earning its reputation for being both easy to make and incredibly delicious.
⏱️ Prep: 25 min🍳 Cook: 20 min
Ingredients
| 340 g | pork loin | |
| 1/3 tsp | 1.7 ml | salt |
| 1/3 tsp | 1.7 ml | ground white pepper |
| 1 tsp | 5 ml | dark soy sauce |
| 1.5 Tbsp | 23 ml | Chinese cooking wine |
| 1 | egg white | |
| 1.5 Tbsp | 23 ml | cornstarch |
| 1.5 Tbsp | 23 ml | oil (for marinating) |
| 8 g | scallions, green part only, roughly diced | |
| 3 | ginger slices | |
| 1 tsp | 5 ml | whole Sichuan peppercorns |
| 1/4 cup | 60 ml | water |
| 2.5 Tbsp | 38 ml | oil (to stir-fry the pork) |
| 2 Tbsp | 30 ml | sugar |
| 3 Tbsp | 45 ml | sweet flour sauce |
| 1.5 Tbsp | 23 ml | Chinese cooking wine (for the sauce) |
| 200 g | cucumber, julienned | |
| 8 stalks | scallions, white part only |
Instructions
- Slice the pork into 1/4-inch thick slabs. Stack the slabs and julienne them into 1/4-inch thick strips.
- Add the pork, salt, white pepper, dark soy sauce, and Chinese cooking wine to a nonreactive bowl and mix until well combined.
- Add the egg white and cornstarch and continue to massage the meat for 5 minutes. Drizzle the oil into the bowl and mix to prevent the meat from tangling, making it easier to stir-fry later. Set it aside.
- Thinly julienne the cucumber and the white part of the scallions and place them onto a serving plate. Set them aside.
- Add the green part of the scallion, ginger slices, Sichuan peppercorns, and water to a blender and blend into a puree.
- Let the puree go through a sieve to eliminate the solid parts. Reserve the aromatic water on the side.
- Heat the wok until smoking hot, add the oil, and stir the pork over high heat for a couple of minutes or until the meat changes color. Remove the pork from the wok and set it aside.
- Clean the wok to remove the pork residue, but leave the remaining oil in the wok; otherwise, it will burn and ruin the taste.
- Add the sugar to the wok and stir over medium-low heat until it turns into an amber color and starts bubbling, about 2-3 minutes.
- Add the sweet flour sauce and the Chinese cooking wine and mix well. Pour in the reserved aromatic water in batches and constantly stir over medium heat until thickened, for about 2-3 minutes.
- Introduce the pork back to the wok and toss until well combined. Serve over the julienned cucumber and scallions.