Recipes Peking Shredded Pork 2 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Rachel Allen offers some inspiration for Mother’s Day treats admin March 13, 2021 New Recipe: A Lamb Tagine, Sweetened With Dates, for the First Days of Spring admin March 23, 2021 New Recipe: Lemon Curd | The Splendid Table admin March 20, 2021 New Recipe: 10 Savory & Sweet St. Patrick’s Day Snack Ideas With A Twist admin March 2, 2021 New Recipe: ‘Barefoot Contessa’ Adds a Delicious Crunch With These Unusual Ingredients admin February 26, 2021 New Recipe: 13 Spring Recipes to Add to Your Cooking List admin March 10, 2021 About The Author More from this Author One Response cookingwithRobin October 7, 2021 Peking shredded pork is a classic northern Chinese dish. It originated in Beijing around 1930. Essentially, it is stir-fried shredded pork tenderloin with sweet bean paste. This dish is often served with shredded green onions, shredded cucumbers and is wrapped by thick tofu skin (Qian Zhang). ​ **Ingredients:** – 250g pork tenderloins – 2 green onions ​ Marinade: – 1 tbsp (15ml) Chinese cooking wine – 1 tbsp soy sauce – 1/2 tsp (2.5ml) baking soda – 1 tbsp cornstarch water (1/2 tsp cornstarch + 1 tbsp water) – 1 tsp oil ​ Cooking sauce: – 1.5 tbsp sweet bean paste – 1 tbsp rice wine – 1 tbsp cornstarch water – 2 tsps sugar ​ [A video with detailed instructions can be found here.](https://youtu.be/B02BbCVdJTg) ​ **Directions:** 1. Cut the green onions and pork tenderloin into thin strips. (The fresh pork is difficult to cut thin. A trick is to freeze the meat for 2 hours before cutting.) 2. Marinate the meat for 15-20 min. 3. Prepare the cooking sauce. 4. Stir fry the meat using medium to high heat until it turns white. 5. Remove the meat from the pan/wok. Pour in the cooking sauce and simmer it until it’s goopy using medium heat. Add the cooked meat back in and mix them well. 6. Place all the meat onto a plate and mix well with green onion strips. Enjoy! Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.