Shredded Pork with Sweet Bean Sauce (Jing Jiang Rou Si)
- Nov 14, 2025
- 1 min read
This traditional dish from Beijing consists of shredded pork marinated in soy, rice wine, sugar and cornstarch which is then sauteed in a sauce of sweet bean paste, sesame oil, and rice wine, then poured over a bed of thinly sliced scallion before serving. Great served with steamed white rice or wrapped in a "bing" (Chinese wheat flour pancake).
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Place the shredded pork in a bowl and combine with the marinade ingredients. Let sit for 30 minutes.
2
Mix the sauce ingredients together in a measuring cup or bowl; set aside.
3
Heat 2 cups of vegetable oil in a wok over high heat. Add the pork and stir with a slotted spoon for about 20-30 seconds until just cooked through. Remove the pork to a paper towel-lined plate to drain.
4
Pour out all but 2 tbsp of the oil in the pan. Add the sauce mixture, bring to a boil. Add the reserved pork back to the sauce and toss briefly to combine.
5
Line a serving plate with the shredded scallion, then pour the pork mixture over. Serve with steamed white rice or as a filling for Chinese wheat flour pancakes (flour tortillas are a good substitute).
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington
Shredded Pork with Sweet Bean Sauce (Jing Jiang Rou Si)
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Prep Time
30 min
Cooking Time
20 min
Rest Time
0 min
Total Time
50 min+
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