Stir-fried Pork with Bean Sauce (京酱肉丝) & Pan-fried Bread (烙饼)


I was on a "drama marathon" for the past weeks, that explains the short hiatus from cooking and blogging. After many days of take-out meals (bleh!), I've finally decided to stop this silly activity for now, and spend more time on cooking and reading.

I tried my hand on 烙饼 today. I'm not sure what should be the right name for this pita bread-like pastry, but since it's cooked on a pan, I shall call it pan-fried bread. ;-) The process is simple enough, but the kneading part is tough! Halfway through, I felt like giving up but the texture of the dough was still not smooth enough, I had no choice but to carry on. My right arm is so sore right now and I can feel the strain in my muscle whenever I lift my arm.

Anyway, I'm glad that my effort is paying off. The bread tastes great, it's slightly chewy and it complements the shredded pork perfectly.

Stir-fried Pork with Bean Sauce Recipe(京酱肉丝)

Ingredients:
300g pork tenderloin
1.5 cups shredded spring onion
2 cups oil
white sesame (optional)

Marinade:
1 tbsp soy sauce
1 tbsp cornstarch
1.5 tbsp cold water

Bean sauce:
2 tbsp sweet soy bean sauce (甜面酱)
2 tsp sugar
1 tbsp water

Method:
1) Shred pork into long and thin strips. Marinate for 30 minutes.
2) Heat oil to 140 deg C. Add pork strings and stir fry until done. Remove and set aside. Drain off oil from the pan.
3) Heat 2 tbsp of oil in the same pan. Fry the bean sauce mixture until fragrant. Add pork and stir thoroughly.
4) Place the pork on a plate, sprinkle with some cooked sesame.
5) Serve with chinese style bread and shredded spring onion.


Pan-fried Bread Recipe (烙饼)

Ingredients:
600g plain flour
10g salt
320ml warm water (about 70 deg C)
80g vegetable shortening

Method:
1) Sift the flour on a mixing bowl, add in salt.
2) Slowly pour the warm water into the flour mixture. Stir and mix with hand to form a dough.
3) Add vegetable shortening to the dough, knead on a flat surface (e.g. kitchen bench) until smooth.
4) Wrap the dough with a piece of cling wrap and let it rest for 30 minutes.
5) Divide the dough into 10 pieces of equal size. Let it rest for another 10 minutes.
6) With a rolling pin, roll the dough into round pieces with the thickness of 0.1cm.
7) Heat up a frying pan (without oil), fry the dough until both sides turn into light yellow color.
8) Serve as wrappings for stir-fried pork with bean sauce.

Comments

daphne said…
this resembles peking duck wrap! ;) Pass me one now.. ;p
BakeNcOOken said…
would love to try your recipe, where do you get the 甜面酱 from in Singapore?
Piggy said…
Hi Daphne,

Yeah, it's the same concept as peking duck wrap, but the pan-fried bread is thicker... Heehee.. come over, I'll leave a piece for u...

Hi bakencooken,

Thanks for dropping by!

You can get 甜面酱 from any supermarkets in Singapore. It can be found in the condiments section. :-)
catherine said…
Hey!

Your bakes look really really yummy! Anyway, I will be raising funds for my cca at the beginning of next year because we intend to set up a mini-scale scientific library (I’m from National Junior College by the way); so I was wondering if you’d be willing to sponsor some of your bakes for us to sell and raise funds so that the library can come to fruition (: Every little contribution will be greatly greatly appreciated!

Please feel free to contact me if you have any queries or should you require further clarification at laiyanlingcatherine@hotmail.com or 90273206.

Looking forward to your reply!


<3
Catherine
Rasa Malaysia said…
I salute you, anyone that can makes pita bread or similar flat bread from scratch (knead knead knead) is a star! ;)
BigFish said…
Hi, i really love yuour blog! Those picutes and the way you post it look so professional!!! I just started with my own blog too... my Cook Book and other interesting stuffs...
here it is:
http://bigfishchin.blogspot.com

Merry Christmas & Happy new Year!

Hope u don mind, I'm adding you in my bloggy list :)
yum yum..... save one for me! Merry Christmas and a Blessed year ahead.
kium said…
hi
Love your blog, beautiful pictures.

Is the sauce same as 甜酱? I can't find 甜面酱 at supermarket。

Also, is it possible for you to indicate the name of the dishes when the cursor is pointing at the picture? Anyway, you have a great blog.

Kium
Piggy said…
Hi Kium,

Thanks for dropping by!

甜面酱 is different from 甜酱 (if you're referring to the type used in chee cheong fun). 甜面酱 is also used as condiment for peking duck, I got mine from supermarket though. If you're located in Singapore, you might want to try out Yue Hwa at Chinatown, they carry a large variety of chinese ingredients. Hope this helps.
Emily Heizer said…
That looks just like a tortilla to me!

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