Dongbei Kao Rou Chuan

While Xinjiang-style lamb skewers dominate China's street-food imagination, Dongbei has its own proud grilling tradition. These pork and beef skewers are seasoned with the northeast's signature boldness — coarse salt, cracked pepper, cumin, and a touch of sweet bean paste — and cooked over fierce charcoal heat until lightly charred and smoky.

Serves: 4

Ingredients

• 300g (10 oz) pork shoulder, cut into 3cm cubes
• 300g (10 oz) beef sirloin, cut into 3cm cubes
• 2 tbsp (30g) sweet bean paste (tianmian jiang)
• 1 tbsp (15ml) soy sauce
• 1 tbsp (15ml) Shaoxing rice wine
• 1 tsp (3g) ground cumin
• 1 tsp (3g) coarse sea salt
• 1 tsp (3g) freshly cracked black pepper
• 1 tsp (3g) chilli flakes
• 2 tbsp (30ml) vegetable oil
• 1 tbsp (10g) toasted sesame seeds, for finishing
• Spring onion rings and fresh coriander, to serve
• Wooden or metal skewers

Instructions

1. In a bowl, whisk together sweet bean paste, soy sauce, Shaoxing wine, cumin, salt, pepper, chilli flakes, and oil to form a marinade.
2. Toss the pork and beef cubes in the marinade, coating thoroughly. Marinate for at least 1 hour at room temperature, or up to 8 hours in the refrigerator.
3. Thread the meat onto skewers, alternating pork and beef, pressing the pieces together slightly. Soak wooden skewers in water for 30 minutes before use.
4. Grill over high charcoal or gas heat for 8-10 minutes total, turning every 2-3 minutes, until lightly charred on all sides and cooked through.
5. During the last 2 minutes, brush any remaining marinade over the skewers for a glossy lacquered finish.
6. Remove from heat, scatter with toasted sesame seeds, and serve immediately with spring onion rings and fresh coriander.

Cook's Notes: Dongbei grilling culture blossomed in the 1980s as reform-era street markets opened across the northeast. The sweet bean paste gives a deeper, less cumin-forward flavour than the Xinjiang style. For a modern-fusion twist, serve in flatbread wraps with pickled vegetables.