Roujiamo

Questions About Roujiamo

The Method for Roujiamo

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1. Put the pork, water, both soy sauces, wine, sugar, spices, bay leaf, fennel and ginger in a heavy pan. Bring to a boil, skim, then simmer with the lid slightly open for 2 hours until the pork is very tender.

   Mark done Start 2 hr timer

2. Meanwhile, mix the flour, yeast, salt and warm water into a dough. Knead for 5 minutes. Cover and rest for 30 minutes.

   Mark done Start 5 min timer

3. Divide the dough into 6 balls and roll into discs about 12 cm across. Cook in a dry pan over a medium heat for 3 minutes on each side until puffed and golden.

   Mark done Start 3 min timer

4. Lift the pork out of the braise and chop coarsely. Mix with 6 tablespoons of the braising liquid, the chillies and the coriander.

   Mark done

5. Split each flatbread and fill with the pork.

   Mark done

Tips That Matter

• Braise the pork a day ahead; the flavour improves.
• Reduce the leftover braising liquid and use it to moisten the filling.
• Eat the sandwiches straight away while the bread is crisp.

Common Substitutions & Variations

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Serve It With

Pickled cucumber · Green tea · Chilli oil · Cold noodles

Storage

Keeps in the fridge for 3 days. Reheat the pork in its liquid.

Roujiamo Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 1 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.