Experience the bold flavors of Beijing. Tender pork marinated in a sweet and savory bean sauce, delicately spiced for a tantalizing aroma. Each bite is a symphony of textures and tastes, transporting you to the bustling streets of China's capital city.

Ingredients:

1. Pork tenderloin, 400-450 g (preferably a lean and fatty mix)

2. Cooking wine

3. Cooking oil

4. Cornstarch

5. Sweet bean sauce (available in supermarkets)

6. Sugar, roughly 2 teaspoons

7. Sichuan peppercorn oil (optional)

Method:

1. Slice the pork into thin strips along its natural grain. Lay the strips flat and cut them into thin shreds. Take care to maintain the texture by cutting against the grain when shredding.

2. Place the shredded pork into a bowl and add a small amount of cooking wine, a drizzle of cooking oil, and some cornstarch. Mix well and let marinate for around 5 minutes.

3. Heat oil in a wok, and then carefully add in the shredded pork, stirring occasionally to prevent sticking. As the meat heats up, it will separate easily.

4. Cook the pork until it is around 70-80% cooked, ensuring it still has a slight pinkiness to prevent it from overcooking.

5. Remove the pork from the wok and drain excess blood and juices, transfer the pork to a bowl.

6. Clean the wok and add a little more oil. Wait until the oil heats up and then add the sweet bean sauce (around 2 teaspoons in this step)

7. Stir the bean sauce in the wok until it starts to release its aroma. Add 2 teaspoons of sugar and continue stirring until the sauce is well-cooked.

8. Return the partially cooked shredded pork to the wok. Stir-fry for 1-2 minutes until the pork is fully cooked.

9. For enhanced fragrance, add a small amount of Sichuan peppercorn oil just before serving. Stir for a brief moment, and then the dish is ready to be served.

Serving Recommendations:

This dish is best served on top of a bowl of white rice.

Contributor:

This recipe was shared by a mother of two daughters. This dish, passed down from her mother, holds sentimental value of her hometown in Beijing. In the future, she hopes she can also pass down this recipe to her kids as a cherished reminder of their family heritage.