Jing Jiang Rou Si (Shredded Pork in Beijing Bean Sauce)

Name: Jing Jiang Rou Si (Shredded Pork in Beijing Bean Sauce)
Total time: 40 min
Yield: Serves 3–4
Cuisine: Chinese
Ingredients: 400 g pork loin or leg, sliced to the 5 cm × 3 mm shred; 1 tbsp (15 ml) Shaoxing wine, ½ tsp (2 g) salt; 1 egg white, 1 tbsp (10 g) cornstarch — the velveting's whisper (the beef record's shared doctrine); 4 tbsp (60 ml) neutral oil; 60 g sweet bean sauce (tian mian jiang) — the Beijing jar's own wheat-and-soy ferment; 1 tbsp (15 g) yellow soybean paste (huang jiang) or the miso's honest spoon, the deeper argument; 1 tbsp (15 g) sugar, or to the jar's own sweetness; ½ tsp (2 g) five-spice, optional (the home kitchen's quiet whisper); 100 ml stock or water; 1 tsp (5 ml) sesame oil; the white pepper's pinch; 4 spring onions, cut to the white's batons; The warm tofu skins (the Beijing table's wrap) or the plain rice's bowl; the cucumber's batons, optional

Chinese · Medium · Serves 3–4

The Beijing home table's signature wok and the sweet bean sauce's own capital: the pork's silk shreds braised in the tian mian jiang's dark, sweet-savoury body, spooned over the plain rice or wrapped to the tofu skin with the scallion's raw batons — the jing jiang rou si that the Beijing kitchen counts among its three home-canonic sauces and the northern table's answer to the south's sweet-soy registers. The technique is the sauce's patient fry and the shred's silk, the bean sauce's whole argument built at the oil's slow patience.

Quantities live in the recipe card.

The pork and its whisper

the velveting's whisper (the beef record's shared doctrine)

The sauce's body

the Beijing jar's own wheat-and-soy ferment

The service's ensemble

- The shred's law and the velveting's whisper: the pork cut with the grain's length to the long, even shred (the bite's argument at the chopstick's lift — the against-the-grain's short fragments the different, softer dish) and massaged through the wine, salt, egg white and cornstarch's slippery coat, the oil's seal over — 20 minutes' rest. - The sauces' mash and the fry's patience planned: the tian mian jiang and the yellow paste mashed together with the sugar (the jar's stiff paste the lumps' own argument at the wok) before the fry begins — and the fry's whole doctrine the slow patience at the moderate flame, the sauce's sugars the scorch's easy victim.

Step 1. The pork's silk — 60 seconds at the fierce flame, pulled. The oil's half at the wok's full heat, the velveted shreds separated through the oil to the colour's first turn (the 60-second white's change), and pulled to the plate — the shred's second cooking waiting in the sauce's body. Checkpoint — the shreds run the separate silk's strands at the colour's bare turn (the egg-white's sheen their protection) — the over-passed shred the sauce's wool's own end, and the pull's patience the silk's whole law.

Step 2. The sauce's patient fry — 5 minutes at the moderate flame (the oil's surface held near 150 °C). The remaining oil at the moderate heat, and the mashed sauce-sugar paste lowered to the oil's warmth — the constant stir's 5 minutes to the sauce's dark, glossy transformation (the raw paste's dull beige giving way to the mahogany's sheen and the ferment's toasted perfume), the stock's splash at the fourth minute's loosening. Checkpoint — the sauce runs the smooth, mahogany gloss with the oil's red-brown beading at the surface's edge (the sauce's own oil's separation's beginning, the Beijing kitchen's doneness's own sign) and the perfume is the fermented wheat's full toast — the scorch's bitter edge the patience's refused end, and the moderate flame's constant stir the whole law.

Step 3. The reunion's brief simmer — 90 seconds. The pork's shreds returned to the sauce's body and simmered together 90 seconds at the whisper (the shred's coat's marriage, never the sauce's second boil), the sesame oil and pepper off the heat — the dish's service at the ensemble's argument: the sauce's spoonful over the rice, or the tofu skin's wrap with the scallion's baton and the pork's sweet-savoury thread. Checkpoint — the eating test in the wrap's first roll: the pork's silk and the sauce's deep, sweet-fermented body against the scallion's raw, bright bite — the Beijing table's own collision of the cooked and the raw, the sauce's sweetness the scallion's fire's own frame — the capital's home canon complete. Chef’s Note — the scallion's raw baton is not the garnish's afterthought but the dish's structural argument and the Beijing table's own law: the sauce's sweet-savoury richness and the pork's silk need the raw allium's sharp, clean cut at the bite's every second or third chew — the same collision the Peking duck's (#2's) pancake runs with its scallion's brush. The cucumber's baton at the summer's table and the tofu skin's wrap against the pancake's are the ensemble's own honest dials; the rice bowl's plain spoon the simplest seat.

Doneness & Quality Checkpoints

The shred: the with-grain length, the velveted 60-second silk, the pulled pause.
The sauce: the two jars' mash, the 5-minute mahogany, the oil's beading sign.
The ensemble: the raw scallion's cut, the wrap's or the rice's argument, the collision's balance.

Finish & Plate

The sauce's dark gloss spooned over the rice's mound, or the ensemble's platter — the tofu skins warmed, the scallion's batons, the cucumber's, and the sauce's bowl at the centre — the table's own wrapping the Beijing home's whole ceremony, the first roll the capital's argument.

Jing Jiang Rou Si (Shredded Pork in Beijing Bean Sauce)

Prep: 25 minutes · Cook: 10 minutes · Total: About 40 minutes · Serves 3–4

Ingredients

The pork and its whisper

400 g pork loin or leg, sliced to the 5 cm × 3 mm shred
1 tbsp (15 ml) Shaoxing wine, ½ tsp (2 g) salt
1 egg white, 1 tbsp (10 g) cornstarch — the velveting's whisper (the beef record's shared doctrine)

The sauce's body

4 tbsp (60 ml) neutral oil
60 g sweet bean sauce (tian mian jiang) — the Beijing jar's own wheat-and-soy ferment
1 tbsp (15 g) yellow soybean paste (huang jiang) or the miso's honest spoon, the deeper argument
1 tbsp (15 g) sugar, or to the jar's own sweetness
½ tsp (2 g) five-spice, optional (the home kitchen's quiet whisper)
100 ml stock or water
1 tsp (5 ml) sesame oil; the white pepper's pinch

The service's ensemble

4 spring onions, cut to the white's batons
The warm tofu skins (the Beijing table's wrap) or the plain rice's bowl; the cucumber's batons, optional

Instructions

The pork's silk — 60 seconds at the fierce flame, pulled. The oil's half at the wok's full heat, the velveted shreds separated through the oil to the colour's first turn (the 60-second white's change), and pulled to the plate — the shred's second cooking waiting in the sauce's body. Checkpoint — the shreds run the separate silk's strands at the colour's bare turn (the egg-white's sheen their protection) — the over-passed shred the sauce's wool's own end, and the pull's patience the silk's whole law.
The sauce's patient fry — 5 minutes at the moderate flame (the oil's surface held near 150 °C). The remaining oil at the moderate heat, and the mashed sauce-sugar paste lowered to the oil's warmth — the constant stir's 5 minutes to the sauce's dark, glossy transformation (the raw paste's dull beige giving way to the mahogany's sheen and the ferment's toasted perfume), the stock's splash at the fourth minute's loosening. Checkpoint — the sauce runs the smooth, mahogany gloss with the oil's red-brown beading at the surface's edge (the sauce's own oil's separation's beginning, the Beijing kitchen's doneness's own sign) and the perfume is the fermented wheat's full toast — the scorch's bitter edge the patience's refused end, and the moderate flame's constant stir the whole law.
The reunion's brief simmer — 90 seconds. The pork's shreds returned to the sauce's body and simmered together 90 seconds at the whisper (the shred's coat's marriage, never the sauce's second boil), the sesame oil and pepper off the heat — the dish's service at the ensemble's argument: the sauce's spoonful over the rice, or the tofu skin's wrap with the scallion's baton and the pork's sweet-savoury thread. Checkpoint — the eating test in the wrap's first roll: the pork's silk and the sauce's deep, sweet-fermented body against the scallion's raw, bright bite — the Beijing table's own collision of the cooked and the raw, the sauce's sweetness the scallion's fire's own frame — the capital's home canon complete.

Troubleshooting

Symptom	Cause	Fix
Sauce scorched, the bitter edge	The flame's excess, or the stir's pause	The moderate flame's constant stir; the paste's mash's evenness
Sauce raw-paste flat	The fry's patience cut	The full 5 minutes to the mahogany and the oil's beading
Shreds woolly at the bite	The fry's over-run, or the sauce's second boil	The 60-second pull; the 90-second whisper's reunion

Storage, Make-Ahead & Variations

- The sauce's body (the fried paste's jarred version) holds 1 week refrigerated — the Beijing kitchen's own standing jar, the pork's shred and the reunion's 90 seconds on demand; the wrapped dish serves the moment's assembly. - The Beijing home canon's three sauces (the jing jiang's sweet, the zhajiang's (#45's) noodle argument, and the sesame's) run the same doctrine's three registers — the tian mian jiang's sweetness the jing jiang's own distinction against the zhajiangmian's mixed paste. The vegetarian's mushroom shred at the identical sauce is the modern home's honest dial. - The canon's seat: the Beijing home canon's sauce master — the sweet ferment's mahogany and the raw scallion's collision — at the capital table's own first rank.