Beijing-style shredded pork
Thin pork strips get a glossy sweet-bean coating, then go into little wraps with cucumber and spring onion.
- Prep
- 25 min
- Cook
- 10 min
- Rest / wait
- 10 min
- Total
- 45 min
- Makes
- Serves 4
Your new skill: Practise timing and combining the separate parts.
Thin pork strips get a glossy sweet-bean coating, then go into little wraps with cucumber and spring onion. Slice the meat across the grain for tenderness.
Your ingredients
Get ready: Knife, two bowls, wok or frying pan, steamer or microwave for pancakes, thermometer.
- Pork: 400 g pork fillet, thinly sliced
- Marinade: 2 tsp light soy sauce
- Marinade: 2 tsp unsalted stock, instead of cooking wine
- Marinade: 1 tsp cornflour
- Marinade: ¼ tsp salt and a pinch white pepper
- Marinade: 2 tbsp water
- Marinade: 1 tsp neutral oil
- Sauce: 3 tbsp sweet bean sauce, or hoisin
- Sauce: 1 tbsp unsalted stock, instead of cooking wine
- Sauce: 1 tbsp sugar, omitted if using hoisin
- Sauce: 2 tbsp water
- 3 tbsp neutral oil, for frying
- Spring-onion whites and cucumber, cut into strips
- Chinese duck pancakes, enough for serving
Let’s make it
-
Marinate the strips
Cut pork across its grain into narrow strips. Mix with the marinade ingredients, stirring until liquid is absorbed, then coat with the teaspoon of oil. Refrigerate for 10 minutes.
-
Prepare the wraps
Cut cucumber and spring-onion whites into fine strips. Warm duck pancakes according to their packet and keep covered.
-
Mix the sauce
Stir sweet bean sauce, the sauce stock, sugar and water together. If using hoisin, leave out the sugar.
-
Stir-fry the pork
Heat 3 tbsp oil in the pan. Add pork and separate the strips, cooking until they change colour. Lower the heat and add sauce.
-
Glaze and wrap
Toss until the sauce thickens and pork is cooked through, reaching 75°C for 30 seconds. Serve alongside pancakes and vegetables for everyone to make their own wraps.
What to try next
For another kitchen idea, explore Garlic pak choi and Egg fried rice.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout.
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