Beijing’s culinary landscape is a rich tapestry woven with the threads of history, culture, and geography. Among its many offerings, one dish stands out for its unique flavor and aromatic allure: perilla meat. Originating from the traditional Chinese herb, perilla (known as shiso in Japan), this dish marries the bold, earthy flavors of the meat with the vibrant, almost aniselike notes of the perilla leaves, resulting in a creation that speaks to the heart of Beijing cuisine.
On the streets of Beijing, the preparation of perilla meat can be a fascinating spectacle. The journey begins with fresh, locally sourced pork, often selected for its perfect balance of meat and fat. Pork’s rich flavor serves as the ideal canvas for the perilla leaves, which boast an intoxicating aroma that elevates the meat to new heights.
Ingredients:
500g of pork (shoulder or belly is commonly used)
100g of fresh perilla leaves
2 tablespoons of soy sauce
1 tablespoon of rice wine
1 tablespoon of oyster sauce
1 tablespoon of sesame oil
2 cloves of garlic, minced
1 teaspoon of ginger, grated
Pinch of white pepper
Salt to taste
Preparation Steps:
1. Marinating the Meat: Begin with cutting the pork into bitesized pieces. In a bowl, combine soy sauce, rice wine, oyster sauce, sesame oil, minced garlic, grated ginger, white pepper, and salt. Mix well and then add the pork, ensuring each piece is wellcoated in the marinade. Allow it to sit for at least 30 minutes, but for best results, refrigerate it for a few hours or overnight. This allows the flavors to deeply penetrate the meat.
2. Preparing the Perilla Leaves: While the meat marinates, take this time to prepare the perilla leaves. Wash them thoroughly to remove any dirt or impurities. Pat them dry gently with a kitchen towel. Once dried, chop half of the leaves into smaller pieces and leave the other half whole for presentation and garnish.
3. Cooking the Meat: Heat a pan or wok over mediumhigh heat and add a splash of oil. Once the oil shimmers, add the marinated pork, ensuring you do not overcrowd the pan. Sear the meat until it develops a goldenbrown crust, about 57 minutes. The initial high heat is essential; it locks in the juices while providing a rich caramelization.
4. Incorporating the Perilla: Once the pork is cooked through, add the chopped perilla leaves to the pan. Stirfry for an additional 23 minutes until the leaves wilt and embrace the meat. This step infuses the dish with the signature aroma of perilla, transforming the dish into a fragrant spectacle of delight.
5. Finishing Touches: To complete your dish, plate the pork and garnish it with the reserved whole perilla leaves for an aromatic finish. The vibrant green leaves not only add a pop of color but also ensure that the fresh, herbal flavor resonates with each bite.
The beauty of perilla meat lies not just in its preparation but in its consumption. This dish can be enjoyed on its own, served with a bowl of finely steamed rice, or used as a filling for lettuce wraps—adding a delightful crunch to every mouthful. As the flavors unfold, you’ll find the depth of the pork meat harmonizing with the unique essence of the perilla leaves. Visitors to Beijing often find themselves mesmerized by this delightful creation, reminiscent of ancient culinary traditions that still thrive in the bustling heart of the city.
To truly appreciate Beijing’s perilla meat, one must delve deeper into its cultural significance. Perilla is known for its health benefits—said to aid digestion and contain high levels of antioxidants. Historically, it has been a staple in both culinary and medicinal practices throughout the region. Dining on perilla meat is more than just a meal; it becomes a glimpse into the harmonious relationship between food and culture, where each ingredient is steeped in history and purpose.
In the unending quest for the most authentic flavors of Beijing, perilla meat shines as a beacon of culinary excellence. Amidst the majestic feasts and the stagnant desolation that starkly contrasts the modern skyline, this dish is a reminder of the simple, yet profound beauty of Beijing cuisine—a culinary journey through time and culture, ever so delicate and demanding a taste to fully understand its depth.