Peking-Style Shredded Pork with Sweet Bean Paste

Why You’ll Love This Recipe

• Classic Beijing flavors: sweet bean paste, scallions, and silky pork that’s beautifully glazed.
• Weeknight-fast: 30 minutes start to finish, thanks to quick slicing and a simple sauce.
• Customizable wraps: choose tofu-skin ribbons for a traditional touch or thin pancakes for a crowd-pleaser.
• Textural contrast: glossy pork and scallions meet cool, crisp cucumber.

Grocery List

• Produce: 4 scallions, 1 English cucumber, 2 cloves garlic, 1 small knob ginger
• Dairy: none
• Pantry: 1 lb pork tenderloin, sweet bean paste (tianmianjiang), hoisin (optional), light soy sauce, dark soy sauce, Shaoxing wine, cornstarch, sugar, neutral oil, toasted sesame oil, white pepper, tofu-skin sheets or thin Mandarin pancakes

Full Ingredients

Pork and Marinade

• 1 lb (450 g) pork tenderloin, trimmed and cut into 1/8-inch-thick, 2-inch-long slivers
• 1 large egg white
• 1 tbsp Shaoxing wine
• 1 tsp light soy sauce
• 1 tsp cornstarch
• 1/8 tsp ground white pepper
• 1 tsp neutral oil
• 1/4 tsp baking soda (optional, for extra tenderness)

Sauce and Stir-Fry

• 2 tbsp neutral oil, divided
• 3 tbsp sweet bean paste (tianmianjiang)
• 1 tbsp hoisin sauce (optional, rounds out sweetness)
• 2 cloves garlic, finely minced
• 1 tsp fresh ginger, cut into fine matchsticks
• 4 scallions: whites cut into 2-inch slivers; greens thinly sliced, separated
• 2 tbsp water or unsalted chicken stock
• 1 tsp dark soy sauce
• 1 tsp rice vinegar
• 2 tsp granulated sugar
• 1/2 tsp toasted sesame oil

To Serve

• 1 English cucumber, cut into 3-inch matchsticks (about 2 cups)
• EITHER 200 g fresh tofu-skin (bean curd) sheets, cut into 1-inch ribbons; OR 50 g dried tofu skin, rehydrated
• OR 8 thin Mandarin pancakes, warmed

Step-by-Step Instructions

Step 1: Chill and slice the pork into fine slivers

Place the pork in the freezer for 15–20 minutes to firm slightly. This makes precision slicing easier. Slice across the grain into 1/8-inch-thick slivers, 2 inches long. Keep pieces uniform for even cooking.

Step 2: Velvet the pork

In a bowl, whisk the egg white, Shaoxing wine, light soy sauce, cornstarch, white pepper, neutral oil, and baking soda (if using). Add the pork and toss until every piece is coated. Marinate at room temperature for 15 minutes while you prep the other ingredients.

Step 3: Make the sauce and prep the wraps

In a small bowl, combine the water (or stock), dark soy sauce, rice vinegar, sugar, and toasted sesame oil. In another small dish, have the sweet bean paste and optional hoisin ready. Prep the garlic, ginger, and scallions (keep whites and greens separate). Cut the cucumber into matchsticks.

For tofu-skin ribbons: bring a pot of water to a gentle simmer (190–200°F). Blanch fresh tofu-skin 30 seconds; or soak dried tofu skin in hot water 15–20 minutes until supple, then blanch 30 seconds. Drain well. For pancakes: wrap in foil and warm in a 300°F oven for 6–8 minutes, or steam over boiling water (212°F) for 5 minutes.

Step 4: Sear the pork hot and fast

Heat a wok or large skillet over high heat until lightly smoking (about 500°F surface temperature if using an infrared thermometer). Add 1 tbsp neutral oil. Stir-fry half the pork 45–60 seconds until just turning opaque; remove to a plate. Repeat with remaining pork, adding oil only if needed. Do not overcook; the pork will finish in the sauce.

Step 5: Fry the sweet bean paste

Reduce heat to medium. Add the remaining 1 tbsp oil. Add the sweet bean paste (and hoisin, if using) and stir-fry 30–45 seconds until glossy, aromatic, and a shade darker. Add garlic and ginger; stir 15 seconds until fragrant. Keep the paste moving so it does not scorch.

Step 6: Glaze and lacquer

Return the pork and any juices to the wok. Add the scallion whites and pour in the sauce mixture. Stir-fry 60–90 seconds until the liquid thickens and clings, the pork is fully cooked, and everything looks shiny and lacquered. Adjust with a splash of water if it gets too tight, or simmer a few extra seconds if too loose. Remove from heat and fold in the scallion greens.

Step 7: Serve with cool crunch

Transfer the glossy pork to a warm platter. Serve immediately with tofu-skin ribbons or warmed pancakes and crisp cucumber matchsticks. To eat, add a few cucumber sticks to a ribbon or pancake, top with pork, roll, and enjoy.

Pro Tips

• For even slicing, chill the pork until just firm and keep your knife razor-sharp.
• High heat is essential. Aim for a lightly smoking wok (around 500°F) for the sear.
• Frying the sweet bean paste in oil first deepens flavor and color—do not skip this step.
• If your sauce tightens too much, add 1–2 tbsp hot water to loosen; if too loose, cook 20–30 seconds longer.
• Use tianmianjiang for the most authentic flavor. Hoisin is optional and adds a softer, sweeter profile.

Variations

• Chicken or beef: Swap pork for chicken breast or flank steak, sliced the same way. Keep cooking times short.
• Meatless: Use slivered king oyster mushrooms and pressed firm tofu strips; treat them the same way in the sauce.
• Spicy twist: Add 1–2 tsp doubanjiang (spicy fermented broad bean paste) with the sweet bean paste for heat.

Storage & Make-Ahead

Marinate the sliced pork up to 12 hours in the refrigerator. Mix the sauce (without sesame oil) up to 3 days ahead and refrigerate; add sesame oil just before cooking. Leftover cooked pork keeps 3 days in an airtight container; reheat in a skillet over medium heat with a splash of water. Warm pancakes just before serving; tofu-skin can be blanched ahead and refrigerated up to 24 hours—reheat briefly in hot water.

Nutrition (per serving)

Approx. 390 calories; 25 g protein; 44 g carbohydrates; 14 g fat; 2 g fiber; 1,050 mg sodium. Calculated with 2 pancakes per serving and optional hoisin; values are estimates.