Pork With Peking Sauce

Pork with Peking sauce
Alpha/Flickr/CC
  • Total: 30 mins
  • Prep: 25 mins
  • Cook: 5 mins
  • Yield: 2 to 4 servings

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.

Ingredients

  • 1/2 pound pork (lean)
  • 4 teaspoons Chinese rice wine (or dry sherry)
  • 2 teaspoons dark soy sauce
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 cup cabbage (shredded, or lettuce)
  • 1 teaspoon ginger (minced)
  • 3 tablespoons ​sweet bean sauce ( or hoisin sauce, or 1 1/2 tablespoons sweet bean paste mixed with 1/2 tablespoon water)
  • 3 tablespoons oil (for stir-frying)
  • Optional: extra salt, soy sauce, or white pepper to taste

Steps to Make It

  1. Gather the ingredients.

  2. Shred the pork by cutting it into thin slices, then stacking them up one on top of the other, and cutting across into shreds.

  3. 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.

  4. While the pork is marinating, shred the cabbage or lettuce. Arrange the shredded cabbage on a plate.

  5. Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the pork shreds and stir-fry until they change color and are nearly cooked. Remove from the wok.

  6. Add 1 tablespoon oil. When the oil is hot, add the ginger and the Peking Sauce or hot bean paste/water mixture. Cook until aromatic.

  7. 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.

  8. Arrange the pork shreds on the shredded vegetables and add garnishes, if desired. The flavor of green onions is especially good with this dish.

  9. Serve and enjoy!

Round out your meal by also serving vegetable dishes and rice. Refrigerate any leftovers, which may be enjoyed cold or reheated in the microwave.

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