Jing Jiang Rou Si Recipe

Pork tenderloin: Cut into thin strips, this is the main protein of the dish, offering a tender and flavorful base.

Soy sauce: Adds a salty and umami flavor to the marinade and sauce.

Hoisin sauce: A sweet and savory sauce that enhances the overall taste of the dish.

Sugar: Balances the saltiness and adds a hint of sweetness to the sauce.

Vegetable oil: Used for stir-frying the ingredients, providing a neutral flavor.

Garlic: Adds a fragrant and aromatic element to the dish.

Cornstarch: Mixed with water, it helps thicken the sauce to the desired consistency.

Green onions: Adds a fresh and slightly pungent flavor, complementing the richness of the pork.

When marinating the pork strips, ensure they are evenly coated with the soy sauce, hoisin sauce, and sugar. This helps the flavors penetrate the meat more effectively. For an even better result, let the pork marinate for a bit longer, around 30 minutes, if time allows. When stir-frying, make sure the wok is hot enough before adding the garlic and pork. This ensures a quick sear, locking in the juices and giving the pork a nice caramelized exterior.

• pork tenderloin - Substitute with chicken breast: Chicken breast is a lean meat that can mimic the texture and absorb the flavors well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor profile.

• hoisin sauce - Substitute with plum sauce: Plum sauce has a similar sweet and tangy flavor, making it a good alternative.

• sugar - Substitute with honey: Honey provides a natural sweetness and can enhance the overall flavor.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar smoke point, making it a suitable replacement.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder acts as a similar thickening agent and is gluten-free.

• green onions - Substitute with chives: Chives offer a mild onion flavor and can be used as a garnish or ingredient.

• Allow the pork tenderloin dish to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the Jing Jiang Rou Si into an airtight container. Ensure the container is clean and dry to maintain the dish's freshness.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The cool temperature will help preserve the flavors and texture of the pork strips and green onions.
• For longer storage, place the airtight container in the freezer. The dish can be frozen for up to 2 months without significant loss of quality.
• When ready to reheat, thaw the Jing Jiang Rou Si in the refrigerator overnight if frozen. This gradual thawing process helps maintain the dish's integrity.
• Reheat the dish in a wok or skillet over medium heat. Add a splash of vegetable oil if needed to prevent sticking and to refresh the flavors.
• Stir-fry until the pork is heated through and the sauce is bubbling. This ensures that the dish is thoroughly warmed and safe to eat.
• If you notice the sauce has thickened too much during reheating, add a small amount of water or soy sauce to achieve the desired consistency.
• Serve the reheated Jing Jiang Rou Si hot, garnished with fresh green onions if desired, to enhance the presentation and flavor.

• Microwave: Place the leftover Jing Jiang Rou Si in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Check if it's hot enough; if not, continue heating in 30-second intervals.

• Stovetop: Heat a non-stick skillet or wok over medium heat. Add a small amount of vegetable oil to prevent sticking. Add the leftover pork and stir-fry for 3-5 minutes until heated through. If the dish seems dry, you can add a splash of water or soy sauce to rehydrate it.

• Oven: Preheat your oven to 350°F (175°C). Place the leftover Jing Jiang Rou Si in an oven-safe dish and cover it with aluminum foil to retain moisture. Heat for about 10-15 minutes, or until the dish is thoroughly warmed. Stir halfway through to ensure even heating.

• Steamer: If you have a steamer, this method can help retain the dish's moisture. Place the leftover pork in a heatproof dish and set it in the steamer. Steam for about 5-7 minutes, or until heated through.

• Air Fryer: Preheat your air fryer to 350°F (175°C). Place the leftover Jing Jiang Rou Si in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating. This method can give the pork a slightly crispy texture.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying the pork strips quickly and evenly.

• Knife: Essential for cutting the pork tenderloin into thin strips and slicing the green onions.

• Cutting board: Provides a stable surface for safely cutting the pork and green onions.

• Mixing bowl: Used to marinate the pork strips with soy sauce, hoisin sauce, and sugar.

• Measuring spoons: Ensures accurate measurement of soy sauce, hoisin sauce, sugar, vegetable oil, and cornstarch.

• Garlic press: Convenient for mincing the garlic cloves quickly and efficiently.

• Spatula: Useful for stirring and mixing the ingredients in the wok during cooking.

• Small bowl: Used to mix the cornstarch with water before adding it to the wok.

• Stove: Provides the heat source for cooking the dish in the wok.

• Serving dish: For presenting the finished Jing Jiang Rou Si hot and ready to eat.

Marinate in advance: Prepare the pork strips and marinate them the night before to save time on busy days.

Pre-minced garlic: Use pre-minced garlic from the store to cut down on prep time.

Pre-sliced green onions: Buy pre-sliced green onions or slice them ahead of time and store in the fridge.

Use a non-stick wok: A non-stick wok heats up faster and requires less oil, speeding up the cooking process.

Batch cooking: Double the recipe and freeze half for a quick meal later.