- Perfect balance of sweet and savory flavors in this traditional Chinese dish
- Detailed beginner-friendly guide with clear step-by-step instructions
- Classic Peking Shredded Pork ready in just 30 minutes
- Restaurant-quality results with simple ingredients
The Secret to Perfect Peking Shredded Pork with Sweet Bean Sauce
Have you been craving that authentic Peking Shredded Pork with Sweet Bean Sauce but find restaurant versions too expensive or inconsistent?
This beloved Beijing dish, with its tender strips of pork coated in that signature sweet bean sauce, might seem intimidating to prepare at home. Many beginners worry they’ll never capture that perfect balance of sweet, salty, and umami flavors that makes Peking Shredded Pork with Sweet Bean Sauce so irresistible.
We’ve solved this problem with our foolproof recipe. By breaking down the cooking process into simple steps and using ingredients you can find at most Asian markets, you’ll create Peking Shredded Pork with Sweet Bean Sauce that rivals your favorite restaurant’s version. This recipe serves 4 people perfectly and takes just 30 minutes from start to finish.
Nutrition Facts for Peking Shredded Pork with Sweet Bean Sauce
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 24g |
| Fat | 18g |
| Carbohydrates | 15g |
| Fiber | 2g |
| Sugar | 8g |
| Sodium | 680mg |
Serving size: 1/4 of recipe
What You’ll Need for Peking Shredded Pork with Sweet Bean Sauce
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Pork loin | 1 pound (450g) | Trimmed of excess fat |
| Sweet bean sauce (Tian mian jiang) | 3 tablespoons | Find similar Asian-inspired sauces here |
| Hoisin sauce | 2 tablespoons | For extra depth of flavor |
| Rice wine (or dry sherry) | 2 tablespoons | |
| Soy sauce | 1 tablespoon | Light soy preferred |
| Sugar | 2 teaspoons | |
| White pepper | 1/4 teaspoon | |
| Vegetable oil | 3 tablespoons | Divided use |
| Garlic | 3 cloves, minced | |
| Ginger | 1 tablespoon, minced | Fresh is best |
| Green onions | 4, julienned | White and green parts separated |
| Cucumber | 1 medium, julienned | For serving |
| Mandarin pancakes or lettuce leaves | 8-12 pieces | For serving |
Equipment for Perfect Peking Shredded Pork
| Tool | Purpose |
|---|---|
| Sharp knife | For julienning pork and vegetables |
| Cutting board | Preferably separate ones for meat and vegetables |
| Wok or large skillet | 12-inch or larger for proper stir-frying |
| Small mixing bowls | At least 3 for sauce and marinades |
| Measuring spoons | For accurate seasoning |
| Tongs | For safely tossing hot ingredients |
| Serving platter | For presenting the finished dish |
| Timer | To ensure precise cooking times |
Possible Substitutions
- Pork loin: Pork tenderloin or chicken breast
- Sweet bean sauce: 2 tablespoons hoisin sauce + 1 tablespoon miso paste
- Rice wine: Dry sherry or mirin
- Mandarin pancakes: Flour tortillas, lettuce leaves, or try with this Korean dumpling sauce
Preparation Time for Peking Shredded Pork
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Detailed Step-by-Step Instructions for Beginners
Preparation Phase
- Prepare your workspace:
- Clear your counter space
- Gather all ingredients and place them within easy reach
- Set up separate areas for meat and vegetables to prevent cross-contamination
- Have several small bowls ready for prepared ingredients
- Prepare the pork (the foundation of your Peking Shredded Pork with Sweet Bean Sauce):
- Place the pork loin in the freezer for exactly 20 minutes to firm it up
- IMPORTANT: Set a timer to avoid freezing the meat completely
- Remove the partially frozen pork from the freezer
- Place the pork on a clean cutting board
- Using a sharp knife, first cut the pork against the grain into thin slices about 1/8 inch (3mm) thick
- Then cut these slices into strips about 2 inches (5cm) long and 1/4 inch (6mm) wide
- The uniform size ensures even cooking
- Place sliced pork in a medium bowl
- Make the marinade:
- In a small bowl, measure out 1 tablespoon of rice wine
- Add 1 teaspoon of soy sauce to the same bowl
- Add 1/4 teaspoon of white pepper
- Whisk these ingredients together with a fork until well combined
- Pour this marinade over the pork strips
- Using clean hands or chopsticks, mix gently to ensure all pieces are coated
- Let the pork marinate for 10 minutes at room temperature
- This tenderizes the meat and adds the first layer of flavor
- While the pork marinates, make the sweet bean sauce mixture:
- In a medium bowl, add 3 tablespoons of sweet bean sauce
- Add 2 tablespoons of hoisin sauce
- Add the remaining 1 tablespoon of rice wine
- Add the remaining 2 teaspoons of soy sauce
- Add 2 teaspoons of sugar
- Whisk thoroughly until the sugar is completely dissolved
- The sauce should have a smooth consistency
- Set aside within reach of your cooking area
- Prepare the vegetables:
- Peel the cucumber and cut off the ends
- Cut the cucumber in half lengthwise
- Use a spoon to scoop out the seeds
- Cut each half into thin matchstick strips about 2 inches long
- Place prepared cucumber in a small bowl
- Rinse the green onions under cold water
- Trim off the root ends and any wilted parts
- Cut into 2-inch segments
- Slice each segment lengthwise into thin strips
- Separate the white parts from the green parts into different small bowls
- Peel the garlic cloves and mince them finely (should yield about 1 tablespoon)
- Peel the ginger and mince it finely (should yield about 1 tablespoon)
- Place minced garlic and ginger together in a small bowl
Cooking Phase for Perfect Peking Shredded Pork
- Set up for stir-frying:
- Place your wok or large skillet on the stove
- Arrange all prepared ingredients in order of use
- Have a clean plate ready for the cooked pork
- Keep a spatula or cooking chopsticks nearby
- Heat your wok properly:
- Turn heat to high
- Allow wok to heat until you can see a slight wisp of smoke
- BEGINNER TIP: Test by sprinkling a few drops of water – they should instantly evaporate
- Add 2 tablespoons of vegetable oil
- Swirl the oil to coat the cooking surface evenly
- The oil should shimmer but not smoke heavily
- Cook the pork (the main component of Peking Shredded Pork with Sweet Bean Sauce):
- Take the marinated pork and carefully add it to the hot wok
- SAFETY TIP: Place pieces away from you to avoid oil splatter
- Spread the pieces out in a single layer
- Let the pork cook undisturbed for exactly 30 seconds to sear
- Using a spatula or cooking chopsticks, stir-fry the pork for 2-3 minutes
- The pork should change from pink to light brown color
- Cook until the pork is about 80% done (slightly pink in the center)
- Transfer the partially cooked pork to the clean plate
- Leave any remaining oil in the wok
- Stir-fry the aromatics:
- Check if there’s enough oil in the wok (at least 1 tablespoon)
- If needed, add the remaining 1 tablespoon of oil
- Allow oil to heat for 10 seconds
- Add the minced garlic and ginger
- Add the white parts of the sliced green onions
- Stir-fry for exactly 30 seconds until fragrant
- BEGINNER WARNING: Watch carefully as garlic burns easily
- Keep the ingredients moving constantly to prevent burning
- Combine and finish the Peking Shredded Pork with Sweet Bean Sauce:
- Return the partially cooked pork to the wok
- Pour in the sweet bean sauce mixture
- Stir continuously for 30 seconds to coat all pork pieces evenly
- Continue stir-frying for 1-2 minutes until the sauce thickens slightly
- The pork should be fully cooked with no pink remaining
- Add the green parts of the sliced green onions
- Toss everything together for 30 seconds to wilt the green onions slightly
- Turn off the heat
- BEGINNER TIP: The sauce should coat the pork but not be soupy
Serving Your Peking Shredded Pork with Sweet Bean Sauce
- Plate the dish:
- Transfer the Peking Shredded Pork with Sweet Bean Sauce to a serving platter
- Arrange the julienned cucumber around or alongside the pork
- If using, warm the Mandarin pancakes according to package directions
- Alternatively, prepare lettuce leaves by washing and patting dry
- Serving method:
- Place Mandarin pancakes or lettuce leaves on a separate plate
- Show guests how to serve: place a small amount (about 2 tablespoons) of Peking Shredded Pork in the center of a pancake
- Add a few strips of cucumber
- Roll up the pancake and enjoy
- For extra flavor, you might enjoy adding a touch of this flavorful Prik Nam Pla sauce
Troubleshooting Your Peking Shredded Pork
| Problem | Solution |
|---|---|
| Pork is tough | Slice meat thinner and against the grain; don’t overcook |
| Sauce is too thick | Add 1-2 tablespoons of water or chicken stock and stir well |
| Sauce is too thin | Mix 1 teaspoon cornstarch with 1 tablespoon cold water and add to the wok while stirring |
| Too salty | Add a pinch more sugar and a splash of water to balance |
| Not enough flavor | Add extra sweet bean sauce, 1 teaspoon at a time, tasting between additions |
| Burning during cooking | Lower heat slightly; keep ingredients moving constantly |
Variations & Substitutions for Peking Shredded Pork
Vegetarian Peking “Pork” with Sweet Bean Sauce
Replace pork with 14 oz extra-firm tofu, pressed for 30 minutes, then sliced into strips, or 1 pound of sliced mushrooms (shiitake or king oyster work well).
Spicy Peking Shredded Pork
Add 1-2 teaspoons of chili oil or chili paste to the sweet bean sauce mixture for heat.
Lower-Carb Peking Shredded Pork
Serve with lettuce wraps instead of pancakes and reduce sugar to 1 teaspoon.
Storage & Reheating Peking Shredded Pork
- Refrigeration: Store leftover Peking Shredded Pork in an airtight container for up to 3 days.
- Freezing: Not recommended as texture will change significantly.
- Reheating: Warm in a skillet over medium heat with a splash of water until hot (about 3-4 minutes). Stir occasionally to prevent sticking. Avoid microwave if possible as it will make the pork tough.
Safety Notes & Tips for Peking Shredded Pork with Sweet Bean Sauce
- Always ensure pork reaches an internal temperature of 145°F (63°C).
- Keep your face away from the wok when adding ingredients to prevent steam burns.
- Have all ingredients prepped and ready (mise en place) before heating the wok – stir-frying moves quickly!
- For best results, don’t crowd the wok. Cook in batches if needed.
- Pro tip: Freezing the pork for exactly 20 minutes before slicing creates easier, thinner cuts.
- Beginner tip: If you’re nervous about high heat stir-frying, start at medium-high heat and add 1-2 minutes to the cooking time.
- Cleanliness tip: Wash all surfaces and utensils that contact raw pork with hot, soapy water.
With this detailed guide, you’ll master authentic Peking Shredded Pork with Sweet Bean Sauce in your own kitchen. The combination of tender pork strips and that signature sweet-savory sauce creates a memorable meal that’s perfect for special occasions or weeknight dinners alike.
Once you’ve mastered this classic recipe, you can experiment with different vegetables or serving styles to make this Peking Shredded Pork with Sweet Bean Sauce your own signature dish!
