Peking-Style Shredded Pork

300g pork tenderloin (or pork shoulder)
Vegetable oil

The Marinade
1 tablespoon Shaoxing rice wine
1 tablespoon light soy sauce
Pinch sugar
Pinch salt
Pinch white pepper
1 tablespoon cornflour
1 teaspoon vegetable oil

The Sauce
3 tablespoons hoisin sauce
1 tablespoon Shaoxing rice wine
2 teaspoons vegetable oil
2 tablespoons water

To Serve (Optional)
Spring onions, sliced
Cucumber, julienned
Chinese pancakes

PREPARATION

1. Slice pork into thin pieces, then cut into fine matchstick strips, ensuring even size for quick and even cooking.
2. Place pork into a bowl and add Shaoxing wine, soy sauce, sugar, salt and white pepper, then mix thoroughly to coat evenly.
3. Add cornflour and mix again until the pork feels slightly sticky and well coated, then finish with a little oil to prevent sticking.

COOKING

1. Heat a wok until very hot, add oil and spread the pork into the pan, pressing lightly to allow it to sear and caramelise.
2. Stir fry the pork quickly, breaking it apart and tossing until fully cooked through but still tender.
3. In a small bowl, mix hoisin sauce, Shaoxing wine, oil and water until smooth.
4. Pour the sauce into the wok, stirring continuously and scraping the bottom to lift any flavour.
5. Allow the sauce to bubble and reduce slightly, letting it thicken into a glossy glaze that coats the pork evenly.
6. Continue tossing for about 1 minute until the pork is fully coated and the sauce is no longer watery.
7. Remove from heat and serve immediately with pancakes, cucumber and spring onions if desired.

School of Wok Tips

• Slightly freeze pork before slicing for cleaner cuts.
• Don’t overcrowd the wok to keep the pork tender.
• Cornflour helps create that glossy coating.
• Reduce sauce until it clings—not too wet.

FAQs

Can I use other cuts of pork?
Yes, shoulder or pork chop works well.

Is this dish very sweet?
It’s balanced—sweet from hoisin and savoury from soy.

Can I serve without pancakes?
Yes, it’s great with rice or noodles.