📝 About This Recipe
Hailing from the Shaanxi province of Northwest China, Roujiamo is a street food masterpiece featuring ultra-tender, melt-in-your-mouth braised pork tucked into a crisp, flaky flatbread. The meat is slow-cooked in a complex 'master brine' of soy, ginger, and aromatic spices until it shatters at the touch of a knife. This legendary sandwich offers a perfect contrast between the savory, juice-soaked filling and the toasted, swirl-patterned 'Baijimo' bun.
🥗 Ingredients
The Braised Pork (Rou)
- 2 lbs Pork Belly (cut into large 3-inch chunks)
- 3 tablespoons Shaoxing Wine (for deglazing and aroma)
- 1/4 cup Light Soy Sauce
- 1 tablespoon Dark Soy Sauce (for deep mahogany color)
- 30 grams Rock Sugar (or 2 tbsp granulated sugar)
- 5 slices Ginger (smashed)
- 3 stalks Green Onions (tied into a knot)
The Spice Bag
- 3 pieces Star Anise
- 1 piece Cinnamon Stick
- 3 pieces Bay Leaves
- 1 teaspoon Sichuan Peppercorns
- 2-4 pieces Dried Chili Peppers (optional for a hint of heat)
The Flatbread (Mo)
- 3 cups All-Purpose Flour (plus extra for dusting)
- 1/2 teaspoon Instant Yeast (just enough for a slight lift)
- 160 ml Warm Water (approximately 3/4 cup)
- 1 tablespoon Vegetable Oil (for the dough)
The Assembly
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/2 piece Green Bell Pepper (finely minced for crunch)
👨🍳 Instructions
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1
Blanch the pork belly chunks in a pot of boiling water for 5 minutes to remove impurities. Drain and rinse the meat under cold running water; set aside.
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2
In a heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the rock sugar and stir constantly until it melts into a light amber syrup.
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3
Carefully add the pork chunks to the sugar syrup, stirring to coat the meat. Pour in the Shaoxing wine, light soy sauce, and dark soy sauce.
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4
Add enough water to fully submerge the meat (about 4-5 cups). Add the ginger, green onion knot, and the spice bag ingredients. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until the meat is fork-tender.
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5
While the meat simmers, prepare the dough. Mix flour, yeast, and oil in a bowl. Gradually add warm water and knead for 10 minutes until you have a very firm, smooth dough.
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6
Cover the dough and let it rest for 30 minutes. It should not double in size like bread dough; it only needs to relax.
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7
Divide the dough into 6 equal portions. Roll each piece into a long rope, then flatten it with a rolling pin into a long, thin strip.
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8
Roll the strip up tightly like a cinnamon roll. Stand the roll on its end and flatten it with your palm, then roll it into a 4-inch circle.
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9
Heat a dry non-stick skillet over medium-low heat. Cook the flatbreads for 4-5 minutes per side until they have golden-brown 'tiger skin' spots and are cooked through.
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10
Once the pork is done, remove a few chunks and place them on a chopping board. Add a handful of cilantro and minced green pepper.
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11
Roughly chop the meat and vegetables together, drizzling a spoonful of the concentrated braising liquid over the pile to keep it moist.
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12
Slice the warm flatbread horizontally, leaving one edge attached to create a pocket. Stuff generously with the chopped pork mixture and serve immediately.
💡 Chef's Tips
For the most authentic flavor, don't trim the fat off the pork belly; it provides the essential moisture for the sandwich. If the dough feels too tough to roll, let it rest for another 10 minutes to relax the gluten. Always toast the buns just before serving so they stay crisp against the juicy meat. You can save the braising liquid (Master Stock) in the freezer for your next batch; the flavor improves with age. If you prefer a leaner sandwich, use a mix of pork belly and pork shoulder.
🍽️ Serving Suggestions
Serve with a bowl of Biang Biang noodles or Liangpi (Cold Skin Noodles) for a classic Xi'an meal. Pair with a crisp, cold lager or a glass of iced sour plum tea (Suanmeitang). A side of pickled garlic or smashed cucumber salad cuts through the richness of the pork beautifully. Provide extra chili oil on the side for those who want an extra kick of heat.