|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 2g|
|Vitamin C 14mg||71%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Chinese pork recipe is ideal as a side dish or part of a multicourse meal. Shredded pork is marinated and stir-fried, then mixed with a sweet and sour Peking sauce. It is kept simple by serving over shredded cabbage. Feel free to enhance the appearance of this simple dish with green onion brushes, carrot curls or other vegetable garnishes.
Peking sauce is something of a mystery—it may be an Americanized creation. You probably won't find a bottle simply labeled "Peking sauce" in the store to add to the dish. Lee Kum Kee has a sauce marked as "Sweet Bean Sauce (Sauce for Peking Duck)" that would be a good choice. Or, locate sweet bean sauce or sweet bean paste (tian mian jiang) at a well-stocked grocery store, Asian market, or buy online. If you use sweet bean paste rather than sauce, it will need to be diluted.
Another option is to substitute hoisin sauce, which is a sweet, savory, and slightly spicy sauce often served with Peking duck. It is usually readily available at grocery stores.
"The Peking pork was delicious on crispy shredded lettuce, and it took only about 10 minutes (not counting marinating time) to prepare and cook! The marinade and sauce gave the pork a pleasant, slightly sweet flavor, and it turned out to be an excellent way to cook lean pork tenderloin for a super-fast meal." —Diana Rattray
1/2 pound lean pork
4 teaspoons Chinese rice wine, or dry sherry
2 teaspoons dark soy sauce
1/4 teaspoon kosher salt
1 teaspoon cornstarch
1 cup shredded cabbage, or lettuce
3 tablespoons oil, for stir-frying
1 teaspoon minced ginger
3 tablespoons sweet bean sauce, hoisin sauce, or 1 1/2 tablespoons sweet bean paste mixed with 1/2 tablespoon water
Extra salt, soy sauce, or white pepper, to taste, optional
Gather the ingredients.
Shred the pork by cutting it into thin slices, then stacking them up one on top of the other, and cutting across into shreds.
In a medium-sized bowl, combine the pork shreds with the rice wine or sherry, dark soy sauce, salt, and cornstarch, adding the cornstarch last. Marinate the pork for 20 minutes.
While the pork is marinating, shred the cabbage or lettuce. Arrange the shredded cabbage on a plate.
Add 1 tablespoon oil. When the oil is hot, add the ginger and the sweet bean sauce (or hoisin or sweet bean paste/water mixture). Cook until aromatic.
Add the pork back into the pan and mix with the sauce. Season with salt, soy sauce and/or freshly ground white pepper if desired.
Arrange the pork shreds on the shredded vegetables and add garnishes, if desired. The flavor of green onions is especially good with this dish.
What to Serve With Peking Pork
How to Store
- Refrigerate leftover Peking pork within 2 hours and eat within 3 to 4 days.
- To freeze the pork, put it in a zip-close freezer bag and remove as much air as possible. Label the bag with the name and date and freeze it for up to 3 months.
- To reheat the pork, place it in a saucepan and heat over medium-low heat until hot and bubbling.