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Roujiamo – Xi’an braised pork sandwiches

Renowned for Xi'an street food, roujiamo fills a crispy pancake with long-braised, spicy pork.

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130 minDifficulty: medium
Crispy roujiamo breads filled with chopped stewed pork

Servings in this printout: 4

Ingredients

Servings4
  • 700 g pork collar (uncured)in large pieces
  • 1 l water
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 piece cinnamon stick
  • 2 piece star anise
  • 1 tsp cumin
  • 1 tsp salt
  • 300 g wheat flourfor bread
  • 1.8 dl warm waterfor bread
  • 1 tsp dry yeast
  • 1 piece spring onionsfor serving

Method

  1. Put pork, water, soy sauces, cinnamon, star anise, cumin and salt in a pot. Boil and simmer under the lid for about 2 hours, until the meat falls apart easily.
  2. Mix the flour, warm water and yeast. Knead into a smooth dough and let rise covered for about 45 minutes.
  3. Divide the dough into four parts. Roll into round loaves, about a centimeter thick.
  4. Fry the breads in a dry pan on medium heat for about 4-5 minutes on each side, until they are cooked and have brown spots.
  5. Chop the stewed meat and mix in a little cooking stock and spring onion. Split the breads and fill with meat.

Nutrition per serving

Nutrition values have not been calculated for this recipe.

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?
  • pork collar (uncured) · Suitable nutrition data was unavailable for this ingredient or product.
  • soy sauce · Suitable nutrition data was unavailable for this ingredient or product.
  • dark soy sauce · Suitable nutrition data was unavailable for this ingredient or product.
  • wheat flour · A suitable GI value was unavailable for this ingredient.

Notes

  • This home version uses pan-fried wheat bread. Traditional breads may have regional differences.