Chinese
Roujiamo
Roujiamo is a Shaanxi street-food sandwich of crisp, chewy baiji mo filled with chopped red-braised pork. The meat is simmered until fragrant with soy, rock sugar, and warm spices, then tucked into hot flatbreads with a little of its rich sauce.
Watch it madeAndy Cooks · 1:39
Ingredients
- All-purpose flour250g
- Instant yeast1/2 tsp
- Fine salt1/4 tsp, plus 1/2 tsp for braise
- Warm water125ml
- Neutral oil1 tsp, plus 1 tbsp for cooking
- Pork belly or fatty pork shoulder350g
- Ginger4 slices
- Scallions2, cut into lengths
- Shaoxing wine1 tbsp
- Light soy sauce1 1/2 tbsp
- Dark soy sauce1 tsp
- Rock sugar12g
- Star anise1
- Chinese cinnamon stick1 small piece
- Bay leaf1
- Sichuan peppercorns1/2 tsp
- Dried chili1, optional
- Water600ml, or enough to cover pork
- Fresh cilantro2 tbsp chopped, optional
- Green chili1 small, finely chopped, optional
Method
- Mix the flour, yeast, 1/4 teaspoon salt, 1 teaspoon oil, and warm water into a firm dough, then knead for 6 to 8 minutes until smooth.
- Cover the dough and rest it for 45 to 60 minutes, until slightly puffed but not fully doubled.
- Cut the pork into large chunks, blanch in boiling water for 3 minutes, then rinse off any foam.
- Heat 1 tablespoon oil in a small pot over medium-low heat, add the rock sugar, and cook until it melts into a light amber syrup.
- Add the pork and stir to coat, then add ginger, scallions, Shaoxing wine, light soy sauce, dark soy sauce, 1/2 teaspoon salt, star anise, cinnamon, bay leaf, Sichuan peppercorns, dried chili, and water to cover.
- Bring to a boil, reduce to a gentle simmer, cover, and braise for 1 1/2 hours until the pork is very tender and the sauce is aromatic.
- While the pork braises, divide the rested dough into 2 pieces and roll each into a long oval strip.
- Lightly brush each strip with oil, roll it up from one short end into a coil, stand the coil upright, press it flat, and roll into a 10 to 12 cm round.
- Cook the rounds in a dry skillet over medium-low heat for 4 to 5 minutes per side until browned in spots and cooked through; keep warm.
- Lift the pork from the braising liquid, chop it finely with a spoonful or two of the hot braising sauce until juicy but not soupy.
- Split each baiji mo horizontally without cutting all the way through.
- Stuff the breads generously with chopped pork, adding cilantro and green chili if using, then spoon in a little extra braising sauce and serve hot.
Common questions
Can I substitute the pork belly or fatty pork shoulder with a leaner cut?
You can, but the filling will be less juicy. Pork shoulder is the best leaner option. If using leaner pork, keep some fat in the braise, don’t overcook, and chop the meat finely before stuffing.
How long does the dough need to rest, and how do I know it’s ready?
Rest it 45 to 60 minutes, until slightly puffed but not doubled. It should feel relaxed and softer, not overly airy. If it springs back too much when rolled, let it rest another 10 to 15 minutes.
What are the most common mistakes when braising the pork?
The biggest mistakes are burning the sugar, boiling too hard, and not adding enough liquid. Keep the syrup light amber, then simmer gently and covered. The pork should become tender, not dry or stringy.
Can I make the pork filling ahead of time, and how should I store it?
Yes. Cool the braised pork in its sauce, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months. Reheat gently with a little sauce before assembling.
What’s the best way to serve Roujiamo so the bread stays crisp?
Toast the bread right before serving and fill it while still warm. Chop the pork and spoon in a little reduced sauce, but don’t overfill. Serve immediately so the outside stays crisp and the inside stays juicy.