Shaanxi Roujiamo, often called the "Chinese hamburger," is a iconic street food featuring tender, slow-cooked pork stuffed in a crispy, baked bun. Here’s a detailed guide to crafting this beloved dish.
For the Pork Belly (Guokui Meat):
1. Ingredients: 500g pork belly, 3-4 cups water, 2 bay leaves, 1 cinnamon stick, 1 star anise, 3 slices ginger, 2 cloves garlic, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp sugar, 1 tsp salt.
2. Steps: Rinse pork, then blanch it in boiling water for 5 minutes. Drain and transfer to a pot with water and spices. Simmer over low heat for 1.5–2 hours until fork-tender. Turn off heat and let it steep for 1 hour to enhance flavor. Remove pork, shred it finely, and mix with 2 tbsp of the cooking liquid.
For the Buns (Mo):
1. Ingredients: 300g all-purpose flour, 1 tsp instant yeast, 1 tsp sugar, 1/2 tsp salt, 150ml warm water.
2. Steps: Knead dough until smooth, let it rise for 1 hour. Punch down and divide into 6 balls. Flatten each into a circle, brush with oil, fold over, and roll into a 10cm disc. Rest for 10 minutes, then bake in a preheated 250°C oven for 15 minutes until golden and puffed.
Assembly:
Slice the bun horizontally, stuff with shredded pork, and add fresh cilantro, bean sprouts, or pickled garlic if desired.
Enjoy this flavorful, handheld delight that perfectly balances savory meat and crusty bread!
Shaanxi Roujiamo"
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