Peking Sauce Pork Recipe

Brief Introduction

Peking Sauce Pork Recipe is a renowned dish in Chinese cuisine, particularly associated with Beijing. This dish features tender pork slices or shreds, coated generously in a savory-sweet bean sauce. It is often served with thin slices of scallion and wrapped in tofu skin or steamed bread for an enhanced eating experience.
Peking Sauce Pork Recipe

Cuisine

Chinese Cuisine: Specifically, it is classified under Beijing cuisine or Northern Chinese cuisine.

Taste

Taste Profile: Peking Sauce Pork Recipe offers a delightful balance of flavors. The pork is tender and juicy, with the sauce providing a harmonious blend of sweet and savory notes. The addition of scallions adds a fresh, crisp touch to the dish.

Specialties

Unique Sauce: The dish is characterized by its rich, savory-sweet bean sauce made from sweet bean paste.
Tender Pork: The pork is meticulously sliced or shredded and cooked to perfection, ensuring it remains tender and juicy.
Traditional Accompaniments: Scallions and tofu skin or steamed bread are commonly served alongside the pork, allowing diners to enjoy the dish in various ways.

Ingredients

Main Ingredient: Pork tenderloin (sliced or shredded)
Sauce Ingredients: Sweet bean paste, soy sauce, sugar, rice vinegar, sesame oil, garlic, ginger, and water (for adjusting consistency)
Accompaniments: Scallions (sliced thinly), tofu skin or steamed bread

Authentic Place to Try

To enjoy authentic Peking Sauce Pork Recipe, Beijing is the city to visit. As the birthplace of this dish, Beijing boasts numerous restaurants that specialize in its preparation. These restaurants often use traditional cooking techniques and high-quality ingredients to ensure that each serving of Peking Sauce Pork Recipe is as exquisite as possible.

Glossary

Peking Sauce Pork Recipe: 京酱肉丝 (Jīngjiàng Ròusī)
Beijing Cuisine: 京菜 (Jīng Cài)
Pork Tenderloin: 里脊肉 (Lǐjǐ Ròu)
Sweet Bean Paste: 甜面酱 (Tiánmiànjiàng)
Scallions: 大葱 (Dàcōng)
Tofu Skin: 豆皮 (Dòupí)
Steamed Bread: 馒头 (Mántóu) (although traditionally not always used, it's a common accompaniment in modern variations)
Beijing: 北京 (Běijīng)