Shaanxi

Roujiamo

Spiced braised pork chopped into a crisp flatbread. Often called China's burger, and it was here first.

180 minTime

20 gProtein each

mediumSpice

Make it your way

Grandma's wayBraised pork chopped into a crisp baked bun.

The original

713kcalsame

20 gproteinsame

3 gfibresame

180minutessame

Roujiamo, the meat sandwich of Xi'an.

Per serving, worked out from the ingredient table.

Pork belly350 g belly, in large pieces

Pork250 g shoulder, in large pieces

Soy sauce2 tbsp

Dark soy sauce1 tbsp

Sugar2 tbsp, rock sugar if possible

Star anise2

Whole spices1 cinnamon stick, 3 bay leaves, 1 black cardamom

Sichuan peppercorn1 tsp

Gingera thumb, sliced

Spring onion (green onion, scallion)3 stalks

Water4 cups

Maida (all-purpose flour, plain flour)3¼ cups

Instant dry yeast1 tsp

Baking powder½ tsp

Cooking oil (vegetable oil)1½ tbsp

Green chilli3, chopped

Coriander leaves (cilantro)a handful

Salt1 tsp

5 steps

1Blanch the pork 3 minutes and rinse. Put it in a pot with soy sauces, sugar, spices, ginger, spring onion and water.
2Simmer covered 2 hours until the pork is soft enough to cut with a spoon.
3Meanwhile mix the flour, yeast, baking powder, salt, oil and about 220 ml warm water into a soft dough. Rest 30 minutes.
4Roll the dough into a rope, coil it into a snail, flatten into discs and dry fry on a pan, then crisp in a hot oven or covered pan.
5Chop the pork with chilli and coriander, moisten with a little braising liquid, then split the buns and stuff them.

Serve it like this

Serve hot, wrapped in paper, the chopped pork spilling out with green chilli and coriander, and a bowl of liangpi on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.