Jing Jiang Rou Si 京酱肉丝 is a well known stir fry pork dish from Beijing, in fact, the name directly translates to “Peking sauce meat slivers”.
If you’ve ever had Peking duck, then you'll probably know what Jing Jiang Rou Si taste like. They’ve got the same flavour profile of sweet and savoury from the dark sticky sauce. And they are both eaten the same way...wrapped with scallions in pancake and beancurd sheet respectively.
But forget all that! The reason why this is a great recipe is that there are only 2 main ingredients: pork and scallions…making it a goto meal on a week night in my house.
Sweet Bean Paste
I’ve talked about Sweet Bean Paste 甜面酱 in my Pork and Pepper stir fry. Essentially, it is a thick, dark brown condiment made from fermenting wheat flour and soy beans. Packed with sweet and savoury umami tastes, and it is a star player in Jing Jiang Rou Si.
My recommendation is to add this sauce to your kitchen because its universally appealing flavour goes a long way to add oomph to any stir fry.
The scallions
The scallions in a Jing Jaing Rou Si are not just for looks. We use a lot of it and in 3 different ways:
1. Distilled in a scallion/ ginger liquid that adds aromatics to the marinating meat.
2. Used as a base as you plate the cooked pork. The thin scallion slivers will impart its oniony fragrance as it wilts under the hot stir fry.
3. Add pop of freshness and crunch as a garnish.
Traditionally, Chinese large scallions are used as the taste is more mild and sweet. But those can be hard to find, so green onions and normal scallions are just as good.
Pro tip
Cut the scallions really thin and long and dunk it into cold water. This way, the scallions perk up and separate nicely. As well, drain really well before plating.
The Pork
Jing Jiang Rou Si is always made with pork. Like most of my other pork stir fries , lean cuts are best for fast cooking because there isn’t time for the fat and connective tissues to breakdown. So use loin or tenderloin of pork or …and don’t tell anyone I said this, but in a pinch, you can also use chicken breast…shhhh.
Accompaniment
In a restaurant, when you oder Jing Jiang Rou Si, you will be served pieces of fresh beancurd sheets to eat with it. What you do is take the sheet and fill it with slivers of pork and scallions and eat it like a taco. It’s a protein packed bite.
At home though, my kids like it on top of white rice or even noodles. I think it’s good every which way.
You Will Need
Instructions
Separate the green from whites of the onions. roughly cut up some of the green parts and slice up the ginger. Then mix the two with some water in a bowl. Using your hand and really rub it in the water, then leave it the steep.
Thinly slice the rest of the green onions / scallions and submerge them into a bowl of cold water.
Thinly slice the pork and move to a bowl to marinate.
If using, cut up sheets of bean curd and blanch in hot water for a couple of minutes. Remove and drain and set aside.
Strain out the aromatic water and add it to the sliced meat. Along with salt, light soy sauce, chinese cooking wine, white pepper, and an egg white.
Using your hand and message the seasonings and liquids into the meat. When the meat has absorbed all of the liquid, add the corn starch to lock in all that moisture.
In a hot wok, add oil (3 tbsp). Toss in the marinated meat and very quickly stir fry to separate the slivers of the pork. continue to stir fry until 90% cooked through and lift them out of the wok.
Clean the wok if you can and back onto medium high heat. Oil again (1 tbsp) and this time toss in the sweet flour bean sauce and virorsouly stir fry in the oil to bring out the fragrance. After about 30sec-1min. add in the rest of the sauces. and then some water.
Let that bubble for about a minute or until it’s glossy and thickened. then back in goes the pork, toss together to coat the pork with all that sauce. Stir fry for another minute or so and plate.
To plate, arrange the sheets of beancurd around the plate and arrange most of the well drained sliced scallions / green onions we cut earlier on the bottom of the plate. Then spoon the cooked pork over the onions and top with the remaining green onions.
Ingredients
Directions
Separate the green from whites of the onions. roughly cut up some of the green parts and slice up the ginger. Then mix the two with some water in a bowl. Using your hand and really rub it in the water, then leave it the steep.
Thinly slice the rest of the green onions / scallions and submerge them into a bowl of cold water.
Thinly slice the pork and move to a bowl to marinate.
If using, cut up sheets of bean curd and blanch in hot water for a couple of minutes. Remove and drain and set aside.
Strain out the aromatic water and add it to the sliced meat. Along with salt, light soy sauce, chinese cooking wine, white pepper, and an egg white.
Using your hand and message the seasonings and liquids into the meat. When the meat has absorbed all of the liquid, add the corn starch to lock in all that moisture.
In a hot wok, add oil (3 tbsp). Toss in the marinated meat and very quickly stir fry to separate the slivers of the pork. continue to stir fry until 90% cooked through and lift them out of the wok.
Clean the wok if you can and back onto medium high heat. Oil again (1 tbsp) and this time toss in the sweet flour bean sauce and virorsouly stir fry in the oil to bring out the fragrance. After about 30sec-1min. add in the rest of the sauces. and then some water.
Let that bubble for about a minute or until it’s glossy and thickened. then back in goes the pork, toss together to coat the pork with all that sauce. Stir fry for another minute or so and plate.
To plate, arrange the sheets of beancurd around the plate and arrange most of the well drained sliced scallions / green onions we cut earlier on the bottom of the plate. Then spoon the cooked pork over the onions and top with the remaining green onions.