Julienned pork stir-fried in a sweet, savory bean sauce, wrapped in thin pancakes with scallions and cucumber, a Beijing classic.
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.
Serves 4
Toss the julienned pork with soy sauce, wine and cornstarch; let sit 15 minutes.
Heat 2 tablespoons oil in a hot wok and stir-fry the pork until just cooked through, about 3 minutes; remove and set aside.
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.
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.
Warm the thin pancakes briefly in a dry skillet or steamer.
Fill each pancake with the glazed pork, cucumber and scallion matchsticks.
Roll and serve immediately.
Cut the pork into fine, even matchsticks so it cooks quickly and evenly, staying tender through the brief high-heat stir-fry.
Toss the pork thoroughly in the thickened sauce over high heat, rather than letting it sit and stew, so it stays glazed rather than swimming in liquid.
Warm the pancakes just before serving so they're soft and pliable enough to roll without tearing.
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.
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.
Jing jiang rou si is a specialty of Beijing cuisine, its sweet bean sauce and wrapping technique closely related to the presentation of Peking duck, reflecting the broader northern Chinese tradition of serving rich, glazed meats wrapped in thin pancakes.
Hoisin sauce thinned slightly with water is a reasonable substitute, though the flavor is somewhat different and sweeter.
Yes, sliced chicken breast or thigh works well with the same technique and marinade.
It was likely overcooked or cut too thick — slice it into fine, even matchsticks and stir-fry only briefly over high heat.
Per serving (280g / 9.9 oz) · 4 servings total
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