Dish
Jing jiang rou si
Beijing Pork with Soybean Paste
Jing jiang rou si is a savory and sweet dish that is typically served with steamed rice. The pork belly is sliced thinly and stir-fried until crispy, then mixed with a sauce made from fermented soybeans, sugar, and other seasonings. The dish is often garnished with scallions and sesame seeds.
Origins and history
Jing jiang rou si originated in Beijing, China and is a popular dish in northern Chinese cuisine. It is believed to have been created during the Qing Dynasty (1644-1912).
Dietary considerations
This dish is not suitable for vegetarians or vegans due to the use of pork belly. It may also contain gluten if the bean sauce is made with wheat.
Variations
Variations of this dish may include different types of meat, such as beef or chicken, and may also include vegetables such as bell peppers or onions. Some recipes may also call for the addition of chili peppers for a spicy kick.
Presentation and garnishing
Jing jiang rou si is typically served in a shallow bowl and garnished with scallions and sesame seeds.
Tips & Tricks
To achieve the perfect crispy texture for the pork belly, be sure to pat it dry with a paper towel before cooking.
Side-dishes
Jing jiang rou si is often served with steamed rice and a side of stir-fried vegetables such as bok choy or broccoli.
Drink pairings
This dish pairs well with a light beer or a dry white wine such as a Riesling or Pinot Grigio.
Delicious Jing jiang rou si recipes
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