Peking Shredded Pork stir fry with the famous Peking sauce that is full of flavor.
Peking Shredded Pork
Peking Shredded Pork – Signature dish of Sichuan cuisine, shredded pork with garlic sauce delivers a sophisticated and addictive taste: tangy, spicy, sweet & sour. Peking pork (Beijing pork) is very popular in China, especially in the North of China.
It is moderately sweet, with a rich sauce and a unique flavor.
- Prep Time: 20
- Cook Time: 5
- Total Time: 25
- 1/2 lb Pork tenderloin finely shredded
- 2 tbsp. Peking sauce
- 4 tbsp. cooking oil
- 2 garlic cloves
- 1/2 tbsp. vegetable oil
- 2 leek scallion for serving white part only
- 20 moo shu wrappers for serving
- ½ tsp. salt
- 1 tbsp. light soy sauce you can mix with ½ tsp dark soy sauce for a darker version
- 1 tbsp. water
- ½ tbsp. cooking wine Shaoxing wine
- ¼ tsp. white pepper
- 2 tsp. cornstarch
- 2 tsp. vegetable cooking oil
- How to cut the pork tenderloin| Cut the tenderloin into thin slices (around 0.5cm in thickness) and then pile them as a gentle slope. Then cut the slices into shreds.
- Transfer the pork shreds to a larger bowl, add salt. Stir in one direction for half minutes, and then add water white pepper, light soy sauce and cooking wine. Combine well and make sure the pork absorbing all the liquid and marinating for at least 15 minutes.Then add around ½ tablespoon of cornstarch and mix well. Then mix in 2 teaspoons of vegetable cooking oil.
- Heat the wok firstly until really hot and then add oil and continue heating for 30 seconds. Add the pork shreds in and fry quickly for no more than 10 seconds or until the sheds changes turns pale. It is completely ok if it contains some pink inside.
- Add the Peking style sauce. Mix well and serve immediately.
- Serving Size: 4