Beijing-Style Shredded Pork recipe - ingredients, nutrition and when to eat it
Beijing-style shredded pork is a dish of pork stir-fried in sweet-and-salty chunjang black bean sauce and served with green onions and vegetables.
Beijing-style shredded pork is a dish of pork stir-fried in sweet-and-salty chunjang black bean sauce and served with green onions and vegetables. Wrapped in warm steamed flower buns, the tender pork and crisp vegetables make a satisfying lunch or dinner.
Chinese · 25 minutes to cook
Nutrition (per 442g serving): 574.2 kcal · protein 38.1g · carbohydrate 70.5g · fat 14.6g · sodium 1385mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Slice the pork tenderloin into thin strips about 0.5 cm thick, as thicker pieces may become tough.
Tips: Chunjang burns easily if fried too long, so keep the heat at medium-low after adding the seasonings.
Tips: Add a little pork, green onion, and cucumber to each flower bun for easy one-bite portions.
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Ingredients (1 serving)
- Pork tenderloin — 120 g
- Korean black bean paste — 1.5 Tbsp
- Green onion — 0.5 stalk
- Steamed flower buns — 2 pc
- Cucumber — 0.5 pc
- Onion — 0.3 pc
- Cooking oil — 0.5 Tbsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Cornstarch — 1 tsp
- Garlic — 1 tsp
- Ginger — 0.5 tsp
- Water — 2 Tbsp