Jing Jiang Rou Si Wraps (Beijing Shredded Pork in Wraps)

About This Recipe

Jing jiang rou si is a signature Beijing dish, thin strips of pork stir-fried in sweet bean sauce (tianmianjiang) until deeply glazed, echoing the technique used for Peking duck's savory-sweet sauce. The pork is cut into fine matchsticks and briefly marinated before a quick, high-heat stir-fry, ensuring it stays tender while soaking up the rich, slightly sweet sauce that coats each strand evenly. Served wrapped in thin flour pancakes alongside julienned cucumber and scallion, in the same format as Peking duck, this dish brings the same beloved wrapping ritual to a more accessible, everyday cut of meat.

Ingredients

Serves 4

• 400 gpork tenderloin(cut into thin matchsticks)
• 1 tbspsoy sauce(for marinade)
• 1 tbspShaoxing wine(for marinade)
• 1 tbspcornstarch(for marinade)
• 3 tbspvegetable oil(divided)
• 3 tbspsweet bean sauce (tianmianjiang)
• 1 tbspsugar
• 1 tbspsoy sauce(for sauce)
• 2 tbspwater
• 1cucumber(cut into matchsticks)
• 6scallions(cut into thin matchsticks)
• 8thin Chinese pancakes or flour tortillas

Instructions

1. 1

   Marinate the pork

   Toss the julienned pork with soy sauce, wine and cornstarch; let sit 15 minutes.

2. 2

   Sear the pork

   Heat 2 tablespoons oil in a hot wok and stir-fry the pork until just cooked through, about 3 minutes; remove and set aside.

3. 3

   Make the sauce

   Add the remaining oil to the wok and stir in sweet bean sauce, sugar, soy sauce and water, cooking 1-2 minutes until it thickens slightly.

4. 4

   Combine

   Return the pork to the wok and toss thoroughly to coat evenly in the sauce.

   Toss the pork thoroughly and quickly in the sauce over high heat so it glazes evenly without stewing in the liquid.

5. 5

   Warm the pancakes

   Warm the thin pancakes briefly in a dry skillet or steamer.

6. 6

   Assemble

   Fill each pancake with the glazed pork, cucumber and scallion matchsticks.

7. 7

   Serve

   Roll and serve immediately.

Variations

• •

  A version using shredded chicken instead of pork is a common, slightly lighter alternative.

• •

  Adding a bit of julienned bell pepper alongside the cucumber gives extra crunch and color.

• •

  Serving the pork over rice instead of in wraps is a simpler, equally satisfying option.

Storage

Refrigerate cooked pork up to 3 days; reheat gently in a hot pan and assemble fresh wraps with fresh cucumber and scallion rather than storing pre-rolled ones.

Frequently Asked Questions