Roujiamo, also known as “Chinese hamburger” or “Chinese pulled pork burger,” is a popular street food originating from the Shaanxi province in China. It consists of a seasoned and braised meat filling, traditionally pork, stuffed inside a flatbread known as “mo” or “mantou.” The mo is typically round and unleavened, similar to a Chinese steamed bun but flattened and thicker. Roujiamo, a type of Chinese pulled pork sandwich, has gained popularity both locally and internationally for its unique flavors and textures.
The process of crafting the delectable roujiamo commences by immersing pork in a marinade featuring a harmonious fusion of soy sauce, ginger, garlic, star anise, Sichuan peppercorns, along with other essential roujiamo ingredients. This flavorful concoction infuses the meat with a symphony of tastes. The marinated pork undergoes a meticulous slow braising process until it attains a tender and savory essence, ensuring a burst of flavors in every bite.
Post-cooking, the meat is delicately shredded or pulled into small, succulent pieces, enabling it to soak up the intricate notes of the marinade. To recreate this culinary delight at home, follow the step-by-step roujiamo recipe to assemble the shredded pork filling into flatbreads, like mo or mantou. Indulge in the exquisite amalgamation of flavors and textures that characterize this beloved Chinese specialty.
The key component of roujiamo, the mo bread, plays a vital role in defining the dish’s unique flavor and texture. Crafted from wheat flour dough, this bread is commonly baked in a clay oven, imparting a delicate crispiness on the exterior while maintaining a soft and chewy interior. Once the bread is baked to perfection, it is delicately split open to form a pocket that is generously filled with the piping hot, savory pork filling.
Variations of this dish may incorporate ingredients such as cilantro, pickled vegetables, or spicy sauces to elevate the overall taste profile. Roujiamo is celebrated for its robust flavors and gratifying texture, endearing it to locals and solidifying its status as a standout delicacy in Chinese street food culture.
What are the Benefits of Roujiamo?
Firstly, roujiamo is highly versatile and adaptable. While traditionally filled with seasoned and braised pork, it can easily be customized to suit different tastes and dietary preferences. This versatility allows for variations such as using beef, lamb, or even tofu as the filling, accommodating a wide range of preferences and dietary restrictions.
Roujiamo is celebrated for its convenience and portability. It’s designed to be a handheld meal, making it ideal for busy individuals or those on the go. Whether enjoyed as a quick bite during lunch breaks or as a satisfying snack while exploring bustling streets, its ease of consumption without the need for utensils adds to its appeal.
Another key advantage of roujiamo lies in its robust flavors and textures. The combination of tender, flavorful meat encased in a soft yet slightly crispy mo creates a satisfying contrast that delights the senses. The mo, often baked in a clay oven, contributes a unique texture that complements the savory filling, making each bite a culinary experience.
Welcome To My Kitchen! Let’s Make Roujiamo!
Step1:Marinate the Pork
In a bowl, combine soy sauce, hoisin sauce, minced garlic, minced ginger, Chinese five-spice powder, ground Sichuan peppercorns, salt, and pepper. Add the thinly sliced pork and mix well to coat. Let it marinate for at least 10 minutes.
Step2: Cook the Pork
Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork and cook until browned and cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking. Remove from heat and set aside.
Step3: Prepare the Mo (Flatbread)
While the pork is cooking, heat a dry skillet over medium heat. Lightly toast each piece of mo until warmed through and slightly crispy on both sides, about 1-2 minutes per side. Alternatively, you can warm them in a toaster oven or a low oven.
Step4: Assemble the Roujiamo
Take each piece of toasted mo and carefully cut it halfway through to create a pocket. Fill each mo with a generous amount of the cooked pork filling.
Step5: Serve
Serve the roujiamo hot, optionally garnished with cilantro or chopped green onions.
Having tested numerous recipes throughout my career, crafting this authentic Roujiamo recipe has been a delightful experience. The blend of aromatic spices, tender pork, and the unique texture of the mo encapsulates the essence of Shaanxi street food culture. Each step, from marinating the pork to toasting the mo, is a testament to the meticulous balance of flavors and techniques that define this beloved dish.
Roujiamo’s appeal lies not only in its robust flavors and satisfying texture but also in its cultural significance, originating as a humble meal for laborers and evolving into a staple of Chinese street cuisine. As I share this recipe, I encourage fellow enthusiasts to explore its versatility—experiment with different fillings or personalize it with favorite condiments. Whether enjoyed on bustling streets or recreated at home, Roujiamo offers a taste of tradition and culinary craftsmanship that continues to captivate food lovers worldwide.
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Roujiamo
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
Roujiamo is cherished for its hearty flavors and satisfying texture, making it a favorite among locals and a notable dish in Chinese street food culture.
Ingredients
- 1 lb pork shoulder or pork belly, thinly sliced
- 4 pieces of mo (Chinese flatbread), about 6 inches in diameter
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon ground Sichuan peppercorns
- Salt and pepper to taste
- Vegetable oil, for cooking
Instructions
Step1: Marinate the Pork
- In a bowl, combine soy sauce, hoisin sauce, minced garlic, minced ginger, Chinese five-spice powder, ground Sichuan peppercorns, salt, and pepper.
- Add the thinly sliced pork and mix well to coat. Let it marinate for at least 10 minutes.
Step2: Cook the Pork
- Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated pork and cook until browned and cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking. Remove from heat and set aside.
Step3: Prepare the Mo (Flatbread)
- While the pork is cooking, heat a dry skillet over medium heat.
- Lightly toast each piece of mo until warmed through and slightly crispy on both sides, about 1-2 minutes per side.
- Alternatively, you can warm them in a toaster oven or a low oven.
Step4: Assemble the Roujiamo
- Take each piece of toasted mo and carefully cut it halfway through to create a pocket.
- Fill each mo with a generous amount of the cooked pork filling.
Step5: Serve
- Serve the roujiamo hot, optionally garnished with cilantro or chopped green onions.
Equipment
Calphalon 10-Piece Pots and Pans Set
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CAROTE 11pcs Pots and Pans Set
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CAROTE 21pcs Detachable Handle Pots and Pan Set
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Gotham Steel 8 Quart Large Stock Pot
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Buy Now → Notes
- For an authentic touch, consider adding pickled vegetables or spicy sauce to your roujiamo.
- Adjust the seasoning to your taste preference, adding more soy sauce or hoisin sauce as desired.
- Ensure the pork is thinly sliced for quicker cooking and better absorption of flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
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How do I ensure the pork is tender and flavorful?
Marinate the pork for at least 10 minutes to allow the flavors to penetrate. Braising the pork slowly over low heat ensures it becomes tender and absorbs the marinade. If time allows, marinate the pork for a few hours or overnight for even better flavor.
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What if my flatbread (mo) is too dry or too thick?
Ensure the dough is well-hydrated and kneaded properly to achieve the right texture. When toasting the mo, monitor it closely to prevent over-drying. If it's too thick, roll it out thinner before cooking.
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How can I prevent the pork from becoming too greasy?
Choose a cut of pork with a balance of fat and lean meat. Drain excess fat after cooking the pork by placing it on paper towels. Trim some of the visible fat from the pork before cooking if necessary.
