Beijing Style Shredded Pork or Sauteed Shredded Pork in Sweet Bean Sauce is a common dish in Beijing and many other parts of China. Its main ingredient of this dish is shredded pork tenderloin stir-fried in Beijing sweet bean paste and soy sauce, served on a bed or topped with spicy-ish julienned Chinese leek (only the white part), with a side of tofu wraps.
The result is an interesting mix of flavors because the meat is salty-sweet and the leek gives it a spicy touch. In Beijing and Northeast China the salty flavor is usually more dominant while in other parts of China they tend to use more sugar and make it sweeter.
Many people, including yours truly up until not so long ago, and even Chinese people mistake this dish to be a native Beijing dish. But as Red Cook’s Kian Lam Kho pointed out to me recently, this dish was actually invented in Sichuan and that’s how it is listed in cooking schools programs. This is also the reason the dish’s name specifically states the presence of the Beijing sauce.
Most people use their hands when they eat this dish. They use the chopsticks in one to pick up some meat and leek onto the tofu wrap held in the other hand. This tends to get messy and it’s also not very hygienic. There’s a better way which doesn’t require your hands to be in direct contact with your food, and keeps the inventor of chopsticks from doing back flips in his grave. I learned it from my Japanese classmate who has agreed to give you all a visual demonstration.
Step 1: pick up a tofu wrap with your chopsticks and spread it over the meat
Step 2: press down the wrap on the sides and create a round pocket to trap the meat
Step 3: bring your chopsticks together to close the pocket and lift the wrap
Step 4: open a big mouth and say ahhhh…
Step 5: enjoy
Beijing Style Shredded Pork dish-update has been released.