📝 About This Recipe
A cornerstone of Beijing's culinary heritage, Jing Jiang Rou Si features silky, tenderized pork slivers glazed in a rich, umami-packed sweet bean sauce. Traditionally served atop a bed of crisp julienned leeks and wrapped in delicate tofu skins, it offers a masterful play of textures and a savory-sweet profile that defines Northern Chinese comfort food. This dish is as much an interactive experience as it is a meal, inviting diners to assemble their own perfect bundles of flavor.
🥗 Ingredients
The Pork and Marinade
- 450 grams Pork Loin (sliced into thin matchsticks against the grain)
- 1 tablespoon Shaoxing Wine (for depth of flavor)
- 1 teaspoon Light Soy Sauce
- 1/4 teaspoon White Pepper (ground)
- 1.5 tablespoons Cornstarch (creates a velvet texture)
- 1/2 large Egg White (beaten slightly)
- 1 tablespoon Vegetable Oil (added to marinade to prevent sticking)
The Signature Sauce
- 4 tablespoons Sweet Bean Sauce (Tian Mian Jiang) (the essential Northern Chinese fermented sauce)
- 1 tablespoon Hoisin Sauce (for a hint of extra sweetness)
- 1 tablespoon Sugar (adjust to taste)
- 1 teaspoon Dark Soy Sauce (for a deep mahogany color)
- 1 teaspoon Sesame Oil (for aroma)
- 2 tablespoons Water or Chicken Stock (to loosen the sauce)
Aromatics and Base
- 1 teaspoon Ginger (finely minced)
- 2-3 stalks White parts of Scallions or Leeks (julienned into 3-inch long threads)
- 8-10 sheets Pressed Tofu Sheets (Qian Zhang) (cut into 4-inch squares for wrapping)
- 1/2 large Cucumber (julienned, optional garnish)
👨🍳 Instructions
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1
Slice the pork loin into thin slices, then into uniform matchsticks (about 2-3mm thick). Place the pork in a bowl.
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2
Add the Shaoxing wine, light soy sauce, and white pepper to the pork. Stir in one direction until the liquid is absorbed.
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3
Incorporate the egg white and cornstarch into the pork, mixing thoroughly until the meat is coated in a thin, velvety slurry. Finish by stirring in 1 tablespoon of oil to help separate the strands during frying. Let marinate for 20 minutes.
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4
Prepare the sauce by whisking together the sweet bean sauce, hoisin, sugar, dark soy sauce, sesame oil, and water in a small bowl until smooth.
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5
Prepare the garnish: Julienne the white parts of the scallions or leeks into very fine threads. Spread them evenly across a serving platter to create a 'bed' for the pork.
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6
Bring a pot of water to a boil and blanch the tofu sheets for 30 seconds to soften them. Drain and set aside on a plate.
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7
Heat a wok over high heat and add about 1/2 cup of oil. When the oil is shimmering (around 300°F/150°C), add the pork matchsticks.
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8
Quickly use chopsticks or a spatula to break up the pork strands so they don't clump. Flash-fry for 60-90 seconds until the pork just turns opaque. Drain the pork and remove all but 1 tablespoon of oil from the wok.
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9
In the same wok over medium heat, add the minced ginger and stir-fry for 10 seconds until fragrant.
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10
Pour in the prepared sauce mixture. Stir constantly for 30-45 seconds until the sauce bubbles and thickens into a glossy glaze.
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11
Return the cooked pork to the wok. Toss rapidly over high heat for 30 seconds, ensuring every strand of meat is evenly coated in the dark, shiny sauce.
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12
Pour the hot pork and sauce directly over the bed of raw julienned scallions/leeks on your serving platter.
💡 Chef's Tips
For the best texture, partially freeze the pork for 30 minutes before slicing to get perfectly thin matchsticks. Don't skip the 'velveting' process (egg white and cornstarch); it’s the secret to the tender, silky mouthfeel found in restaurants. Ensure the oil isn't too hot when you first add the pork, or the cornstarch coating will seize and stick together. If you cannot find Sweet Bean Sauce (Tian Mian Jiang), you can substitute with a mix of Hoisin and a little Miso, but the flavor will be less authentic. Always serve the scallions raw; the heat from the pork will slightly wilt them, releasing their aroma without losing their crunch.
🍽️ Serving Suggestions
Serve with warm tofu skin wraps or thin mandarin pancakes (Chun Bing). Pair with a refreshing side of smashed cucumber salad with garlic and black vinegar. A pot of hot Jasmine or Pu-erh tea cuts through the richness of the sweet bean sauce beautifully. For a complete meal, serve alongside a light stir-fried green vegetable like Bok Choy or Gai Lan. Offer extra julienned cucumber and cilantro sprigs for diners to add freshness to their wraps.