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Tianmianjiang Pork (Jing Jiang Rousi, 京酱肉丝)

Author: Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking


  • 1 pound lean pork (such as boneless loin chops)
  • 1 tablespoon Shaoxing wine
  • ½ teaspoon salt
  • 2 green bell peppers
  • 6-7 scallions
  • 2 tablespoons tianmianjiang (sweet wheat paste)
  • 1 tablespoon doubanjiang (Pixian chili bean paste)
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon Chinese light soy sauce


  • Freeze pork chops until somewhat stiff, which makes it much easier to slice them into thin strips, about ⅛-inch thick. Mix with 1 tablespoon Shaoxing wine and salt and leave to marinate. Cut bell peppers and scallions into thin strips similar in size to the pork, about 3 inches long. If the scallions are fat, also cut them in half vertically.
  • Heat a wok over high flame until wisps of heat start to rise and add 2 tablespoons canola or peanut oil. When the oil is hot, add bell pepper and scallion strips and stir-fry until they are starting to soften. Remove them and hold in reserve.
  • Return the wok to high heat and add 2 tablespoons oil. When oil is hot, spread pork around the wok in one layer and let it sear on one side. Flip the pork over and let it sear on the other side. Stir-fry the pork strips until they are lightly browned.
  • Push the pork to the sides of the wok. There should be a few tablespoons of juice from the pork. Add the sweet wheat paste and chili bean paste to the liquid in the center of the wok and let it cook briefly. Add ½ cup water, 1 tablespoon Shaoxing wine and the soy sauce and mix well with the meat. Add back the vegetables and stir-fry everything together until it is hot and the flavors have melded.