Peking Sauce Pork

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  300g

• Soy sauce

  Regular sodium, Shoyu

  ½ tbsp or 8g

• Baking soda

  Leavening agents

  ¼ tsp or 1g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Cornstarch

  1 tbsp or 8g

• Cooking wine

  Alcoholic beverage

  2 tsp or 10g

• Salt

  Table

  ⅛ tsp or 0.8g

• Beans

  Kidney, mature seeds, sprouted, raw

  2 ½ tbsp or 29g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Cornstarch

  1 tsp or 3g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Ginger

  Spices, ground

  1 tsp or 2g

• Garlic

  Raw

  1 tsp or 3g

• Water

  Plain, clean water

  3 tbsp or 44g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Flour

  All Purpose Unbleached Flour 30% Ultragrain - ConAgra Foods Inc.

  250g

• Sugar

  White, granulated sugar

  1 ½ tbsp or 19g

• Yeast

  Leavening agents, baker's, active dry

  ½ tsp or 2g

• Water

  Plain, clean water

  130g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

Directions

1. Cut the pork loin into strips. Marinate it with 1/2 tbsp of soy sauce, 2 tsp of cooking wine, 1/4 tsp of baking soda, 1/4 tsp of white pepper, 1/8 tsp of salt, 1 tbsp of cornstarch. Mix that until well combined. Let that sit for about 20 minutes. While waiting, we can make the sauce.
2. You will need 2.5 tbsp of sweet bean paste, 2 tsp of soy sauce, 1 tsp of grated garlic, 1 tsp of grated ginger, 3 tbsp of water, 1 tsp of sugar and 1 tsp of cornstarch. Give that a mix and we can get our wok ready.
3. Heat the wok until it is smoking. Add some oil, I used about 2.5 tbsp. Toss the oil around and add in the pork. Spread it and Let it cook a little bit. About 20 seconds, this will allow the cornstarch to form up. If you flip the meat too early, it will stick to the wok. Keep cooking the pork until the surface is slightly golden. You can take it out and set it aside.
4. The wok should have some oil left. If not, you can add a little more oil. We are going to use that to cook the sauce. Sweet bean paste has a slightly tart taste. Cooking it with a little bit oil for few minutes will help with the that.
5. Once the sauce got thicken a little bit, Introduce the pork back to the wok. Just keep mixing it until the sauce kind of attached to the pork. Take it out. Put it on top of some cucumber.
6. The traditional Peking sauce pork usually has a big batch of thinly julienned scallion under the pork. But I find out that cucumber is great to balance this flavorful meat. Of course, to keep it authentic, I add some scallion on the top. By now, the recipe is basil done. You can serve it with white rice, put it on top of noodles. Besides that, I also showed you 2 tradition ways to eat this Peking sauce pork in the video.
7. This is called he ye bing [lotus leave buns]. Open it up and stuff the same thing in between. Take a big bite. So good. The bun is fluffy. The pork has so many flavors. These lovely he ye bing are also homemade. I will show you how to make it at the end of this video and be sure to watch that as well.
8. Put the sugar and yeast in some room temperature water. Give it a mix.
9. Mix 250 grams of all-purpose flour with 1 tsp of baking powder. Then slowly add in the yeast water in batches. Use chopsticks to stir it at the same time. Roll it and knead it for about 5 minutes or until it is smooth. Cover it with plastic film and let it proof for 1 hour.
10. The size of the dough is 2 times bigger now. Poke it in the middle, the hole shouldn't bounce back immediately. Press the dough to release the air inside. Then knead it into a smaller dough. Put it on a working surface. Poke a hole in the middle again. Stretch it into a bigger ring. Cut it open, roll it into a long even strip. The amount I gave is enough to make 8 lotus buns. So we are going to divide this into 8 even pieces.
11. Roll each piece into a ball shape. Let them sit for about 10 minutes. Flatten each ball with your hand. Use a rolling pin to knead it into a 1/8 inch thick flat oval sheet. Brush some oil on one side. Fold it in half.
12. Take a knife and do 3 straight lines on the surface. Then use a fork to mark along with the lines. Shape the edge to make it prettier. Put it in a steamer. Above some cold water. Turn the heat to high and steam it for 25 minutes.
13. And your lovely, fluffy, lotus buns are done.
14. Original recipe by: SOUPED UP RECIPES (source: curatedkitchenware.com/blogs/soupeduprecipes/peking-sauce-pork)

Similar Foods

• Pork Medallions with Chili-Maple Sauce
• Pork Medallions with Mustard-Caper Sauce
• Pork Chops with Tarragon Sauce and Cornichons
• Grilled Pork Chops with Garlic Lime Sauce
• Pork Chops with Cranberry, Port, and Rosemary Sauce
• Creamy Pumpkin Pasta with Crispy Bacon