Peking Sauce Pork (京醬肉絲)

Out of my very limited travel experience, I have, for some reason, been to Beijing (Peking), the capital city of China, quite a few times. People always say once you are in Beijing, you would regret if you have not 1) taste the roast duck 2) take a stroll on the Great Wall. However for me I would have the biggest regret if I had not ordered up a plate of Peking Sauce Pork (aka Sweet Bean Sauce Pork).

Peking Sauce Pork is a traditional Chinese dish that once was the standard test in many culinary schools. Pork and sweet bean sauce (not to be confused with sweet red bean paste (紅豆沙)) are the main ingredients in this dish. The bean sauce is made mainly from fermented soybean, flour, sugar, and salt. If you are allergic to any of these you’d better stick to your roast duck and skip this.

Although the recipe seems very simple, it is not quite easy to produce a high quality plate of Peking sauce pork. The key to success if you’ll need to marinade the pork ahead of the time and fry everything in a hot pan/wok.

By the way, once it’s cooked you will want to serve it right away. The best time to enjoy it is when it is fresh off the stove.

[stextbox id=”info” bgcolor=”9fdfd9″]Ingredient
12 oz Pork tenderloin
1 Scallion

Pork Marinade
1 tbsp Light soy sauce
1 tbsp Cooking wine
1 tbsp Cooking oil
1 tbsp Corn starch
1 tbsp Water

Stir-fry Condiments:

1 tbsp Soy sauce
2 tbsp Sweet bean paste (The yellow bean sauce is preferred but Hosin sauce is a perfect substitue)
1/2 tbsp Oyster sauce (optional)
1 tsp Ginger. Grated.
1 tbsp Cooking wine
1 tbsp Sugar
1/2 tsp Saseme oil (about 2 drops)
In a bowl mix all the stir-fry condiments except the sesame oil

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[stextbox id=”custom”]Procedure:
1. Julienne (shred to thin pieces) the pork to 1/8 inch wide and marinade with the pork marinate condiments. Set it aside for 1/2 hour before use. This can be done a day in advance and keep it refrigerated.
2. Julenne the scollion to 2 inch long fine strips. Lay the green parts on a serving plate evenly. Keep the white part for the final decration.
3. On medium heat, add 1 tbsp of cooking oil and stir in the prepared pork. Cook until it turns white. About 2 mins. Set aside and keep any juice that came from the pork.

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4. On high heat, coat a pan or wok with 2 tbsp of oil. Add your stir-fry condiment mix and rendered pork juice. As soon as the sauce starts to bubble add your pre-cooked pork and sauté for 1.5 minutes. Turn off the heat. Drip in the sesame oil and mix it well.
5. Put the pork on top of the shredded green scallions. Top it with white scallion strips.
[nggallery id=12][/stextbox]

44 comments

  1. 18

    Made this for my 5 year old I adopted from. China. Fantastic. Thank you, I’m so glad to find your site…I’m making vindaloo tonight for diner.

    • 18.1

      Hi Min, thanks for checking out my blog. thanks for the feedback. This is also one of my favorite dishes! Glad that you and your child enjoyed it!

  2. 16

    my boyfriend and i are making this tonight! cant wait 🙂 wish us luck x

  3. 15

    Hi,
    To make sweet bean sauce, can I use yeo’s yellow bean paste or would that be far too salty? (This is to for the brinjal bean sauce)

    • 15.1

      hello nic, that’s a great question. I’ve never used the yellow bean sauce from yeo’s but from my experience yellow bean sauce is quite salty and not sweet. I’d combine some sugar with the yellow bean sauce to create your own sweet bean sauce. please let me know how it turned out!

  4. 14

    My daughter found this recipe and asked if we could try it.
    I am cooking it tonight. Looks so good.

    • 14.1

      Hi Linda, thanks for your stopping by my blog. The peking sauce pork is one of my favorite dishes so I would love to hear about your feedback. Thanks again for trying this recipe.

  5. 13

    I have heard that this dish is usually “crispy”–it seems like the recipe here is not supposed to be crispy. Can you please tell us how the crispy version made? Thank you.

    • 13.1

      Hi DaveR, there is another dish roughly called “Peking style ribs” which is fried pork ribs served in a sweet and sour sauce. I believe that is the dish you are referring to. I will post a recipe for that dish in the near future. Thanks.

  6. 12

    Hi !
    I don’t understand why this recipe isn’t more popular. I’ve made this dish twice while following your recipe to the letter and everytime it turned out perfect!
    I just wanted to thank you for posting this recipe. I am going to try the 黑芝麻汤圆 soon and will let you know the outcome. And thank you again for making the instructions so clear !

    • 12.1

      Hi Lyly, thank you for your kind words. I also wish the Peking Sauce Pork deserves more popularity. I think a lot of readers in the US mix up this with another similar named dish called Peking Style Pork Chop which is fried pork chops topped with sweet and sour sauce. Please let me know how the Tang Yuan came out!

  7. 11

    Maybe you could put up a recipe for the Peking noodle with meat sauce!

    • 11.1

      Hi Joe, if I understand correct, the noodle you refer to is called Zha-Jiang Mian – a traditional Beijing style noodle dish. It’s definitely in my list of dishes to post please check back soon! Thanks for the suggestion!

  8. 10

    What is the serving size for this recipe? I want to make it for my chinese class. There are 15 people in the class. Thanks

    • 10.1

      Hello Lee,
      I normally serve this dish with rice and two other dishes (usually a vegetable dish and a soup). That’s enough to feed four people.

      If you only serve this with a side, it should be good for two people. So it depends on what else you are going to serve. Hope this helps.

  9. 9

    Trying this tonight – I will let you know how it turns out!

    • 9.1

      Hi Anna, please do. I’d love to hear your feedback!

      • I finally got around to making this tonight, and it was good! It wasn’t what my boyfriend had in mind as far as “Peking Pork” but I think he’s just used to the Americanized version. We still ate almost all of it 🙂

        • Hi Anna, I think I know what “Peking sauce” you refer to now. Is it a sweet and source sauce that’s used to cook pork chop? Yes that’s a different type of Peking sauce and it looks almost the same as this one but tastes totally different.
          I am glad you still like this peking sauce though:)

        • I think you’re correct. He was thinking more of a sweet and sour type sauce. The leftovers are long gone.

        • Please check back…I’ll post the other version of peking pork chop sometime in the future!

  10. 8

    Considerably, the post is really the greatest on this worthy topic. I agree with your conclusions and also can eagerly look forward to your future updates. Simply just saying thanks can not simply be enough, for the fantasti c clarity in your writing. I will certainly best away grab your rss feed to stay abreast of any kind of updates. Genuine work and also much success in your business dealings!

  11. 7

    This looks delicious. I am crazy about Chinese food and have been cooking it myself for almost thirty years. I will be in Peking for 5 days in September. Besides Peking Duck, what typical Peking foods would you recommend trying?

    • 7.1

      Hello Joe1000,
      If you are interested in native Peking dishes, I’d also recommend lamb hotpot, noodle with meat sauce, and fried pork tenderloin Peking style.
      These are just my favorites. If you let me know about your personal preferences I can probably make some more specific suggestions.

      Yi

      • Thanks, Yi. I am kind of experimental when it comes to food.

      • Thanks, Yi. I am kind of experimental when it comes to food. I like beef, chicken, pork, fish and sea food of all kinds. The only things that I am not wild about are organs–heart, liver, lungs, etc. I find the flavor too strong. I like mild and very spicy food. I really appreciate your recommendations.

        Joe

        • It’s great that you are trying different things out. For very spicy food, definitely check out the food from Sichuan. For good seafood, Cantonese is normally a safe bet. Hope you’ll discover more delicious dishes and share them with me here!

      • Hi, Yi!

        My visit to Beijing was fantastic. I saw many of the famous buildings and landmarks plus I had a cooking lesson while I was there. It was worth every second of the 21 hours that I spent in airports on the first day.

        All the food that I had was delicious with one exception. I didn’t care for the roast pork. It was too fatty. Everything else was great. I tried the fried noodles with meat sauce. Loved it. A really rich and satisfying flavor. I has garlic scape (蒜苔) with pork (one of the dishes I learned to make at the cooking lesson). It is delicious. I also learned to make Jiaozi (餃子). A dish with stir-fried oyster mushrooms with garlic, ginger, spring onion and soy sauce was a really easy dish. Something I had not had before was a simple fried potato dish with chili and vinegar. I had asked to learn some Beijing style dishes in my lesson. The chef was so kind and shared some of his other dishes with me including egg plant, braised duck and how to make a simle pickle and a salad made with a Chinese radish that is red and white on the inside, but milder than the small radishes I know.

        We had so many different dishes in various restaurants, I can’t recall them all. One was a dish with mushrooms, carrots, spring onions, bamboo shoots, green bell pepper, black beans and chili. It was very salty and delicious.

        I am so glad that I went to Beijing and now I am interested in going to another city in China where I can learn more about the history of this country and experience more of the local cuisines. I will, of course, want to take another cooking lesson!

        Thanks for your suggestions

        Sincerely,
        Joe

        • Hi Joe,
          Thanks for sharing your trip to China. It’s making me really jealous of you because I actually never had a formal training in Chinese cuisine when I lived in China. I am sure I’d be equally fascinated if I were in one of those cooking classes.

          I am really glad that liked the food there and learned some great dishes. I’d agree with you that you probably want to go to a different region next time when you travel to China. As you might already know, there are 8 major culinary traditions in China! If I were you I’d try Sichuan or Canton for the next stop!

          Thanks again for your feedback!

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  14. 6

    this looks delicious! I am def. going to try this! But i have never heard of sweet bean paste, what exactly is that? thanks

    • 6.1

      Hi Xing, the sweet bean paste is also known as tian mian jiang (甜麵醬) in Chinese. It is a dark brown paste looking sauce made out of fermented beans, wheat flour, sugar, and etc. It normally comes in a glass jar. It should be available in most of the Chinese supermarkets around the world. Alternatively, you can also use Hoisin sauce which is just as good. Hoisin sauce is sometimes sold in the International Foods section in major supermarkets across the States. Extra information on Wikipedia – http://en.wikipedia.org/wiki/Tian_mian_jiang

      Hope this helps!

  15. 5

    I will take the meat out of the freezer tonigt and may be able to marinate it alos. Will try the this recipe tomorrow. I don’t have sweet bean paste, but will use Hoisin source instead.
    BTW, where are the Saseme seeds come from in your picture?

    • 5.1

      The sesame seeds are added at the end. They add a nice touch to the dish.

      Hoisin sauce is a great substitute. It should come out just as good.

      Have fun cooking!

      • The result is today is quiet good. Some learning for me: the 12 oz meat is probably more than what I have. Is 12 oz equal to one pound? I didn’t measure it. I have less than that.

        So, it seemed the corn startch was a little too much again, and stuck to the pan. And that is the only difference. I also found swee bean paste. I think next time, I will put the ginger down in the oil first, then put the mixture in.

        Anyway, you have a great recipe, I followed it and the whole dish was finished in one meal!

        • Hi Jun, I am glad that you liked the recipe. To answer your question, 1lbs has 16oz. So I guess he used something slightly less than a pound. If you have less meat, you can reduce the condiments proportionally.

          I guess to make the recipe more user friendly in the future, he should use one whole pound of meat so it is easier for people to follow.

          Happy cooking!

  16. 4

    Wow, this looks amazing! Yum…I definitely need to try it out! 🙂

  17. 3

    Hi i really enjoy reading your blogs while sitting in my boring dental class!! LOL i have to try out this recipe! Looks awesome! thanks=)

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