Shredded Pork in Beijing Sauce

Ingredients

Pork loin

1 pound, cut into thin strips

Beijing sauce

1/2 cup

Soy sauce

2 tablespoons

Sugar

1 tablespoon

Cornstarch

1 tablespoon

Water

1/4 cup

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Green onions

1/4 cup, chopped (for garnish)

Cooked rice

for serving

Instructions

1. Begin by preparing the pork loin: cut it into thin strips and set aside.
2. In a medium bowl, whisk together the Beijing sauce, soy sauce, sugar, cornstarch, minced garlic, grated ginger, and water until smooth. This will create a flavorful marinade that coats the pork beautifully.
3. Heat a wok or large frying pan over medium-high heat. Once hot, add the pork strips and cook, stirring frequently, until the pork is no longer pink, approximately 5-7 minutes.
4. Pour the prepared sauce mixture over the cooked pork, ensuring that all the strips are well-coated. Stir well to combine.
5. Reduce the heat to low and let the pork simmer in the sauce for about 30 minutes, stirring occasionally. This will allow the flavors to meld and the sauce to thicken, resulting in tender, succulent pork.
6. Once done, remove from heat and serve the shredded pork over a bed of fluffy rice. Garnish generously with chopped green onions for a fresh, crunchy finish.