Check out this Chinese pork recipe with detailed instructions and learn how to cook this one of the most famous Beijing pork dishes.
To see cooking process of this dish, please watch Americans in Chinese Kitchens Episode 2: Beijing Spring Pancake.
Prep: 25 min
Cook: 10 min
- 1 pound pork chops, cut into shreds
- 1 egg white
- 4 tablespoons potato starch
- 1 tablespoon rice cooking wine
- 1/3 leek, cut into shreds, placed on a plate
- 4 tablespoons sweet bean sauce
- 1 tablespoon raw soy sauce
- 1/3 tablespoon dark soy sauce
- 1/2 tablespoon salt
- 2 tablespoons sugar
- 1/2 tablespoon garlic powder
- 1/2 tablespoon chicken bouillon
Put pork shreds in a small bowl. Add egg white, potato starch and cooking wine, and mix. Marinate pork for about 10 minutes. In a little bowl, combine sweet bean sauce, raw soy sauce, concentrated soy sauce, salt and sugar.
Heat a large pan over high heat. When the pan is hot, add enough vegetable oil to coat the pan and heat the oil for about 20 to 30 seconds. Add pork shreds and stir-fry them until they are white. Use chopsticks to stir them frequently and make sure they do not stick to each other. Remove the meat from the pan and set it aside. Add enough vegetable oil to slightly coat the pan and heat the oil for about 20 to 30 seconds. Add the prepared sweet bean sauce mixture, garlic powder and chicken bouillon. Use chopsticks to stir the mixture in the pan for about 20 seconds. Add the cooked pork shreds and stir-fry them in the sauce until they are completely coated with brown sauce. Place the meat on the plate with leeks in it.