Chinese · Lunch
Beijing Meat Sauce Wrap
Ground pork simmered in a savoury-sweet sauce built on hoisin, soy sauce and doubanjiang, spooned into a warm flour tortilla with shredded scallion and cucumber matchsticks. Inspired by Beijing zhajiangmian and jing jiang rou si wraps, it delivers rich umami, a little bean-paste heat, and a crisp fresh crunch against tender braised meat.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
615Calories
34.2gProtein
36.1gFat
38.7gCarbs
9.8gSugar
3.4gFiber
1580mgSodium
137mgChol
11.9gSat Fat
610mgPotassium
78mgCalcium
3.4mgIron
0.9mcgVitamin B12
5.2mgVitamin C
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Mince garlic and grate ginger on a cutting board, then slice scallion and cut cucumber into thin matchsticks.
2
Bloom
Heat sesame oil in a small skillet over medium heat, stir in garlic, ginger and doubanjiang for 30 seconds until fragrant and glossy.
3
Braise
Add ground pork to the skillet and cook over medium-high heat for 4 minutes until no pink remains, breaking it into small crumbles.
4
Sauce
Stir in hoisin sauce, soy sauce and water, then simmer over medium-low heat for 6 minutes until the sauce thickly coats the meat.
5
Warm
Heat the flour tortilla in a dry skillet over medium heat for 20 seconds per side until pliable and lightly spotted.
6
Build
Lay the tortilla flat, spoon pork mixture down the centre, top with cucumber and scallion, then fold and roll into a tight wrap.
7
Plate
Place seam-side down on a plate and slice the wrap in half on the diagonal.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g ground pork
- 22 tablespoon hoisin sauce
- 22 tablespoon soy sauce
- 22 teaspoon doubanjiang
- 22 teaspoon sesame oil
- 4 cloves4 cloves garlic
- 22 teaspoon ginger
- 44 tablespoons scallion
- 44 tablespoons water
- 22 flour tortilla (about 8-inch, 45g)
- 11 cucumber (about 40g)
