Peking Shredded Pork

  • 200 g Pork tenderloin ,finely shredded
  • 2 tbsp. Homemade Peking sauce
  • 4 tbsp. cooking oil
  • 2 garlic cloves
  • 1/2 tbsp. vegetable oil
  • 2 leek scallion for serving ,white part only
  • 20 moo shu wrappers for serving
Marinating sauce
  • ½ tsp. salt
  • 1 tbsp. light soy sauce ,you can mix with ½ tsp dark soy sauce for a darker version
  • 1 tbsp. water
  • ½ tbsp. cooking wine ,Shaoxing wine
  • ¼ tsp. white pepper
  • 2 tsp. cornstarch
  • 2 tsp. vegetable cooking oil
  1. How to cut the pork tenderloin| Cut the tenderloin into thin slices (around 0.5cm in thickness) and then pile them as a gentle slope. Then cut the slices into shreds.
  2. Transfer the pork shreds to a larger bowl, add salt. Stir in one direction for half minutes, and then add water white pepper, light soy sauce and cooking wine. Combine well and make sure the pork absorbing all the liquid and marinating for at least 15 minutes.
  3. Then add around ½ tablespoon of cornstarch and mix well. At last mix in 2 teaspoons of vegetable cooking oil.
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