Jīng Jiàng Ròu Sī, also known as Shredded Pork Stir-fry with Sweet Bean Sauce, is a popular meal in the northern part of China. To put it bluntly, bean sauce (jiang) is a staple in Northern Chinese households. Two raw large green onions dipped in jiang with some steamed white buns (man-tou) used to be a Northerner’s idea of a wonderful lunch.
Peking Duck and Beijing Fried Sauce Noodles are arguably the other two more well-known applications of (jiang) besides this Shredded Pork Stir-fry with Sweet Bean Sauce.
WHAT WE THINK OF AS A NORTHERN CHINESE REGULAR
For those who are already familiar with this cuisine, the first image may leave them wondering, “What is Judy up to now?” for the reason that shredded pork is typically the only meat used in the original recipe. It seems pointless to supplement with carrots. To sum up, it is our goal to provide you with classic recipes, but you already know that we aren’t afraid to shake things up a bit!
First, let me mention that this is a pretty “clever” dish before I answer your burning questions regarding the carrots. The soft, juicy pork in a sauce that tastes like it was simmered for hours is the result of blending the speedy stir-fried shredded pork with the savory sweet bean sauce. This is pure culinary alchemy.
Because I believe that carrots provide the meal with the necessary natural sweetness, I have included them. Unlike some other vegetables, the carrot doesn’t produce any extra water that might dilute the flavor. In the end, you get a stunning dish: tender pork in a sweet and savory sauce that goes wonderfully with a bed of white rice.
I should add that mandarin pancakes are a great complement to this shredded pork stir-fry. Do it like a real Northerner and throw in some julienned scallion (the white part alone) as well.
- ½ pound of pork loin (cut into thin strips)
- 2-3 julienned medium carrots
- 1 thinly sliced scallion (white part only)
- ¼ cup of water
- 2½ tablespoons of sweet bean sauce
- 1 tablespoon of light soy sauce
- 2 teaspoons of cornstarch
- 1 teaspoon of vegetable oil, plus 3 tablespoons
- 1 teaspoon of Shaoxing wine
- 1 teaspoon of sugar
- ½ teaspoon of dark soy sauce
- ¼ teaspoon of Chinese black vinegar
- ¼ teaspoon of salt
- 1/8 teaspoon of ground black pepper
- few drops of sesame oil
- Add the pork, 1/4 teaspoon of salt, 1 teaspoon of Shaoxing wine, 1/8 teaspoon of crushed black pepper, 2 teaspoons of cornstarch, and 1 teaspoon of vegetable oil to a bowl and mix well. Tend to a marinade for 15 minutes.
- Stir-fry sauce is made by mixing 1/4 cup water, 2 1/2 tablespoons sweet bean sauce, 1/2 teaspoon dark soy sauce, 1/4 teaspoon black vinegar, 1 teaspoon sugar, and 1 tablespoon light soy sauce in a separate bowl. To ensure that the sugar is completely dissolved, stir the ingredients together for a good long while. In other words, put aside.
- It’s time to start cooking! Put 1 tablespoon of oil of some kind into a wok and heat it over medium heat. The carrots should be added and cooked for a minute.
- Place in a serving dish and put aside. Carrots are best when they retain some crispiness after cooking.
- Two more teaspoons of oil should be heated quickly over high heat in the same wok. Put the pork in the marinade and place it in the pan once the oil begins to smoke. After the pork has changed from pink to white, reduce the heat (to avoid burning). Put the meat in a separate bowl and put it away.
- It’s important at this moment that the wok is still shiny with oil. Turn the heat up high, add the sauce, and whisk it constantly for a few seconds until it begins to bubble. The pork and carrots should be returned to the pan, and the mixture should be stir-fried briefly to heat through.
- Drop in some sesame oil. When the sauce has coated the ingredients, remove the pan from the heat, divide the dish, and serve immediately with hot rice. Add sliced scallions as a garnish if you like.