Peking-Style Shredded Pork Stir-Fry
- Makes4 servings
- Cook Time45 minutes
- 2
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.
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.
Step 1
Place the tenderloin on a plate and freeze, uncovered, until firm and partially frozen, about 15 minutes. Cut the meat on the diagonal into slices about ⅜ inch thick. A few at a time, stack the slices and cut into thin strips.
Step 2
In a medium bowl, toss the strips with 2 tablespoons soy sauce, the sherry, ½ teaspoon white pepper and 2 tablespoons water. Let stand at room temperature for 15 minutes. In a small bowl, whisk the remaining 2 tablespoons soy sauce, the hoisin, sesame oil, ½ teaspoon white pepper and ½ cup water; set aside.
Step 3
To the pork mixture, add the cornstarch and 1 tablespoon of neutral oil, then mix until the pork is evenly coated. In a 12-inch skillet over high, heat the remaining 3 tablespoons neutral oil until barely smoking.
Add the pork in an even layer and cook without stirring until golden brown and the pieces release easily from the pan, about 2 minutes. Using a metal spoon or spatula, stir and scrape up the pork and continue to cook, stirring occasionally, until it has lost most but not all of its pink color, 1 to 2 minutes. Transfer to a plate.
Step 4
Return the skillet to medium-high and add the hoisin mixture, scraping up any browned bits. Bring to a simmer and cook, stirring constantly, until syrupy and a spoon drawn through it leaves a trail, about 4 minutes.
Remove from the heat, add the pork and accumulated juices, then stir to coat. Taste and season with additional soy sauce and white pepper. Transfer to a serving dish and sprinkle with scallions.
