cured roujiamo

How to Make Shaanxi Roujiamo: A Step-by-Step Guide

Roujiamo, often called the "Chinese hamburger," is a iconic Shaanxi street food featuring tender, slow-cooked pork stuffed in a crispy yet fluffy bun. Here’s a detailed guide to crafting this delicious dish at home.

Step 1: Prepare the Pork

Start with 500g of pork shoulder, cut into large chunks. Blanch the meat in boiling water for 5 minutes to remove impurities, then rinse and drain. In a pot, combine the pork with 2 liters of water, 5 star anise, 3 cinnamon sticks, 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp rock sugar, 1 sliced ginger, and 2 chopped scallions. Bring to a boil, then simmer on low heat for 2–3 hours until the meat is fork-tender. Let it cool in the broth to absorb more flavor.

Step 2: Make the Bun (Bing)

Mix 300g all-purpose flour, 2g yeast, and 150ml warm water. Knead into a smooth dough, let it rise for 1 hour until doubled in size. Divide into small balls, flatten each into a round disk, and roll out to 1cm thickness. Cook on a griddle over medium heat for 2–3 minutes per side until golden brown and slightly puffed.

Step 3: Assemble the Roujiamo

Shred the cooked pork finely, discarding any excess fat. Split the bun horizontally, leaving one edge intact. Stuff it generously with the pork, drizzle with a spoonful of the fragrant broth, and add fresh cilantro or pickled garlic if desired.

Serve hot and enjoy the perfect blend of savory meat and soft, crispy bun!