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Pork Strips in Sweet Bean Sauce Bento

groups2 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 15 minsscheduleTotal: 30 minsoutdoor_grillStir-frylocal_fire_departmentMild
Allergens:warningGlutenwarningEggswarningSoywarningSesamewarningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total
01
Preparation
00:01:05
warningStay safe

Wash hands and cutting board thoroughly after handling raw pork to avoid cross-contamination.

  • Slice 450g pork loin along the grain into thin slices, then slice into fine shreds
  • Place in a bowl for later use
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Watch out

Slice pork along the grain into thin shreds

if cut too thick, cooking speed and tender texture will be affected

Ingredients:pork loin chops
Tools:chef knifecutting board
02
Waiting Time
00:01:39
  • Mix 1 tbsp potato starch and 1 tbsp water in a small dish to make starch slurry
  • Add 1 tbsp rice wine, 1 tbsp soy sauce, 1/4 tsp white pepper powder, and 1/4 tsp Sichuan pepper powder to pork shreds and mix
  • Add 1 egg white and stir until sticky, then pour in starch slurry and stir until absorbed
  • Add 1 tbsp cooking oil to seal in moisture and marinate for 15 minutes
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Watch out

Add oil last to seal in moisture and prevent meat shreds from sticking together when frying.

Ingredients:pork loin chops (450 g)potato starch (1 tbsp)water (15 ml)rice wine (1 tbsp)soy sauce (1 tbsp)white pepper powder (0.25 tsp)Sichuan pepper powder (0.25 tsp)Egg (1 piece)Cooking oil (15 ml)
Tools:mixing bowl
03
Preparation
00:02:42
  • Cut 1 section of leek in half, flatten it, and slice diagonally across fibers into fine strips
  • Deseed 1 red chili and cut into fine strips
  • Slice 25g carrot into thin slices, then slice into fine strips
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Watch out

Slicing leek diagonally across fibers improves texture and reduces pungency.

Ingredients:Leek or Scallion (1 piece)red chili (1 piece)Carrot (25 g)
Tools:chef knife
04
Active Cooking
00:03:32
  • Pour 800ml water into pot, bring to boil over high heat, and add 1 tsp cooking oil
  • Add 200g broccoli florets, continue cooking for about 1 minute after water reboils until tender, then scoop out into a bowl
  • Use the same boiling water to blanch sliced carrot strips until softened, then scoop out to cool
local_fire_departmentHigh heat, about 3 minutes
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Watch out

Adding oil to boiling water keeps broccoli bright green and shiny.

Ingredients:water (800 ml)broccoli (200 g)Carrot
Tools:saucepanslotted spoon
05
Preparation
00:03:55
  • Season blanched broccoli with 1/4 tsp salt and 1/4 tsp black pepper powder, tossing well
  • Take out 3 florets and chop them finely on cutting board (for tamagoyaki filling)
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Watch out

Drain chopped broccoli thoroughly before mixing with egg to avoid watering down the mixture.

Ingredients:broccoliSalt (0.25 tsp)crushed black pepper (0.25 tsp)
Tools:wooden bowl
06
Preparation
00:04:13
  • Crack 3 eggs into a bowl (add the leftover yolk from marinading pork if desired)
  • Add 3 tbsp milk, 1/4 tsp salt, and 1/4 tsp white pepper powder
  • Add chopped broccoli and blanched carrot strips, then whisk thoroughly with chopsticks
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Watch out

Milk adds fluffiness to tamagoyaki

water or broth can be substituted if unavailable

Ingredients:Egg (3 piece)Milk (3 tbsp)Salt (0.25 tsp)white pepper powder (0.25 tsp)broccoliCarrot
Tools:mixing bowl
07
Active Cooking
00:04:35
  • Preheat tamagoyaki pan over medium-low heat and grease lightly using an oiled paper towel
  • Pour a thin layer of egg mixture; when bottom is half set, roll from top to bottom
  • Push roll to the top, oil pan again, pour more egg mixture letting it flow under the roll, and repeat until egg mixture is used up; shape and set aside to cool
local_fire_departmentMedium-low heat, about 4 minutes
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Watch out

Keep heat on medium-low throughout

if fire is too high, egg layer will burn quickly and fail to roll properly

Ingredients:Cooking oil
Tools:tamagoyaki panspatula
08
Active Cooking
00:04:58
warningStay safe

Oil is very hot when stir-frying over high heat; stand slightly back when adding pork to avoid oil splatters.

  • Pour 100ml cooking oil into wok and heat over high heat
  • Add marinated pork shreds and rapidly stir-fry to separate using a wooden spatula
  • As soon as pork changes color and reaches 90% doneness, immediately scoop out onto a plate
local_fire_departmentHigh heat, about 2 minutes
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Watch out

Quickly stir-fry over high heat until 90% done and remove immediately

residual heat will complete cooking while maintaining tenderness

Ingredients:Cooking oil (100 ml)pork loin chops
Tools:wokwooden spatula
09
Active Cooking
00:05:44
  • Using leftover oil in the wok (no need to wash), add 3 tbsp sweet soybean paste and 1 tbsp sugar
  • Stir-fry over medium-low heat until paste bubbles and becomes aromatic, then pour in 2 tbsp soy sauce and mix well
  • Return pork shreds to wok and stir-fry rapidly until well coated with glossy sauce
  • Add red chili strips and 1 tsp sesame oil, toss quickly, then turn off heat and dish out
local_fire_departmentMedium-low to high heat, about 2 minutes
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Watch out

Do not stir-fry sweet soybean paste over high heat

fry until bubbly and aromatic, otherwise sugar and paste will burn and turn bitter

Ingredients:sweetened soybean paste (3 tbsp)sugar (1 tbsp)soy sauce (2 tbsp)pork loin chopsred chilisesame oil (1 tsp)
Tools:wok
10
Preparation
00:06:44
  • Mound the cooked Jing Jiang shredded pork onto a flat serving plate
  • Arrange the sliced leek strips on the side of the plate to serve
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Watch out

Place leek strips on the side so they can be eaten together with the pork to balance richness.

Ingredients:Leek or Scallion
Tools:Serving plate
11
Preparation
00:07:05
  • Slice cooled tamagoyaki into thick slices
  • Fill one side of bento boxes with 400g steamed rice and line with 4 lettuce leaves for partition
  • Arrange seasoned broccoli florets, Jing Jiang pork, leek strips, and tamagoyaki slices
  • Add 4 cherry tomatoes, and sprinkle 1 tsp toasted sesame seeds on tamagoyaki to finish packing
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Watch out

Let dishes cool slightly before packing bento to prevent condensation from softening food.

Ingredients:steamed rice (400 g)Butterhead lettuce (4 sheet)cherry tomatoes (4 piece)sesame seeds (1 tsp)broccoliLeek or Scallion
Tools:bento box

groceryAll Ingredients

pork loin chops450 g
Cooking oil115 ml
rice wine1 tbsp
soy sauce3 tbsp
white pepper powder0.5 tsp
Sichuan pepper powder0.25 tsp
Egg4 piece
potato starch1 tbsp
water815 ml
sweetened soybean paste3 tbsp
sugar1 tbsp
sesame oil1 tsp
Leek or Scallion1 piece
red chili1 piece
Carrot25 g
broccoli200 g
Milk3 tbsp
Salt0.5 tsp
crushed black pepper0.25 tsp
steamed rice400 g
Butterhead lettuce4 sheet
cherry tomatoes4 piece
sesame seeds1 tsp

blenderAll Tools Needed

chef knifecutting boardmixing bowlsaucepanslotted spoonwooden bowlspatulatamagoyaki panwooden spatulawokServing platebento box