📝 About This Recipe
A quintessential Northern Chinese classic, Jing Jiang Rou Si is a masterclass in the balance of savory, sweet, and umami. This dish features velveted pork slivers glazed in a rich, glossy fermented bean sauce, traditionally served alongside crisp julienned leeks and delicate tofu skins. It offers a sophisticated DIY dining experience where every bite is a perfect harmony of textures and deep, imperial flavors.
🥗 Ingredients
The Pork and Marinade
- 1 lb Pork Loin (cut into uniform matchsticks against the grain)
- 1 tablespoon Shaoxing Rice Wine (for depth of flavor)
- 1 teaspoon Light Soy Sauce
- 1/2 Egg White (beaten slightly to help the coating adhere)
- 2 teaspoons Cornstarch (essential for the 'velveting' technique)
- 1 teaspoon Vegetable Oil (to prevent sticking during marination)
The Signature Sauce
- 4 tablespoons Sweet Bean Sauce (Tian Mian Jiang) (the soul of the dish)
- 1 tablespoon Hoisin Sauce (for a touch of sweetness)
- 1 tablespoon Sugar (adjust to taste)
- 1 teaspoon Dark Soy Sauce (for a deep mahogany color)
- 1 teaspoon Sesame Oil (added at the end for aroma)
- 2 tablespoons Water or Chicken Stock (to thin the sauce slightly)
Accompaniments and Stir-Fry
- 6-8 sheets Fresh Tofu Skin Sheets (Bai Ye) (cut into 4-inch squares)
- 2 large Leeks or Scallions (white and light green parts only, julienned finely)
- 1 teaspoon Ginger (minced)
- 1/3 cup Cooking Oil (high smoke point oil like peanut or canola)
👨🍳 Instructions
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1
Slice the pork loin into thin slices, then into uniform matchsticks roughly 2 inches long. Place them in a bowl.
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2
Add the Shaoxing wine, light soy sauce, egg white, and cornstarch to the pork. Massage by hand until the liquid is absorbed and the meat feels tacky. Stir in 1 teaspoon of oil to seal it, and let marinate for 20 minutes.
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3
In a small bowl, whisk together the sweet bean sauce, hoisin, sugar, dark soy sauce, and water until smooth.
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4
Prepare the tofu skins by blanching them in boiling water for 30 seconds to soften. Drain, pat dry, and stack them neatly on a serving platter.
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5
Julienne the leeks or scallions into very fine threads. Soak them in ice water for 5 minutes to curl them and remove any harsh bite, then drain thoroughly.
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6
Heat a wok over medium-high heat and add the 1/3 cup of oil. When the oil is shimmering (about 300°F), add the shredded pork.
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7
Use a spatula or chopsticks to quickly break up the pork strands so they don't clump. Stir-fry for 1-2 minutes until the pork just turns opaque. Immediately remove the pork and drain the excess oil, leaving about 1 tablespoon in the wok.
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8
In the remaining oil, sauté the minced ginger for 10 seconds until fragrant.
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9
Pour in the prepared sauce mixture. Stir constantly over medium heat until the sauce bubbles and begins to thicken into a glossy glaze.
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10
Return the cooked pork to the wok. Toss rapidly for 30-45 seconds, ensuring every strand of meat is evenly coated in the dark, shimmering sauce.
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11
Drizzle with sesame oil for a final aromatic finish and remove from heat.
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12
To plate, arrange the julienned leeks in a bed on a platter and pour the pork over the top, or place the pork in the center with leeks and tofu skins surrounding it.
💡 Chef's Tips
For the most tender pork, partially freeze the meat for 30 minutes before slicing to get perfect, thin matchsticks. Don't skip the 'velveting' step with the egg white and cornstarch; this is what gives the pork its silky, restaurant-quality texture. If you cannot find sweet bean sauce (Tian Mian Jiang), you can substitute with extra hoisin mixed with a bit of miso paste, though the flavor will be slightly different. Ensure the wok is not too hot when adding the sauce; the high sugar content in bean sauces means they can burn and turn bitter very quickly. Always serve immediately, as the sauce is best when it is hot and fluid.
🍽️ Serving Suggestions
Serve with a side of steamed bok choy or a smashed cucumber salad to provide a refreshing crunch. Pair with a crisp, cold Tsingtao beer or a pot of hot Jasmine tea to cut through the richness of the sauce. For a different texture, try serving the pork with thin flour pancakes (Mu Shu style) instead of tofu skins. Add a side of pickled ginger or radishes to cleanse the palate between wraps.