Peking sauce pork
Souped Up Recipes · ♥ 2.2K likes · 59.9K views · 8 min video
Read about pork loin (roast, or pieces cut from it) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- pork loin
- ½ tbsp soy sauce
- 2 tsp Chinese cooking wine
- ¼ tsp baking soda
- ¼ tsp white pepper
Slice the pork loin into strips and marinate with half a tablespoon soy sauce, two teaspoons Chinese cooking wine, a quarter teaspoon baking soda, a quarter teaspoon white pepper, a quarter teaspoon salt and one tablespoon cornstarch.
- ¼ tsp salt
- 1 tbsp cornstarch
- 2½ tbsp sweet bean paste
- 2 tsp soy sauce
- 1 tsp grated garlic
- 1 tsp grated ginger
- 3 tbsp water
- 1 tsp sugar
- 1 tsp cornstarch
For the sauce, combine 2.5 tablespoons sweet bean paste, two teaspoons soy sauce, one teaspoon grated garlic, one teaspoon grated ginger, three tablespoons water, one teaspoon sugar and one teaspoon cornstarch.
Heat the wok until smoking, add about 2.5 tablespoons oil, swirl and add the pork.
Cooking the pork in a smoking wok
- 2½ tbsp oil
Spread the pork out and leave it about 20 seconds so the cornstarch sets before flipping, then cook until the surface is slightly golden and remove.
Cook the sauce in the remaining oil for a few minutes to take the edge off the bean paste, until slightly thickened.
Frying the sauce first
Serve with white rice or noodles, or wrapped in spring pancakes or lotus leaf buns.
Two traditional ways to eat it