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.
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.
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.
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.
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.
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.
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.