How to Make Chinese Hamburger

 

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I truly struggled whether or not I should try making this dish albeit knowing it’s going to gain me a few more  inches around the hips again. I’m a carnivore who has little or close to no self control when it comes to bold flavored pork dishes.  When I’m not making anything special, it seems easy to remember to do portion control otherwise, I find myself telling me “diet can start next time”.

The locals of Shaanxi province, located west of Beijing China, are proud of this Roujiamo 肉夹馍  among other local snacks, and often refer the snack as Shaanxi’s version of hamburger. Ever since my first post about Shaanxi cuisine, I find the food culture from this province very fascinating aside from being a historical site where terracotta warrior statues are located.

After trying this recipe, I would highly recommend using pork bones if possible.  Though it is very satisfying to use the regular pork belly meat, having the bones included in the marinade would definitely have added extra depth in the meat’s flavor.

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Making the bread took a little practice before perfecting it. It takes about 2-3 minutes for each side to cook and because the center is made thicker, it is important to make sure it is cooked through.  Traditional Shaanxi technique requires pressing the dough on the hot pan and rotating it in a circular motion continuously.  Personally, I would recommend skipping this and simply using a spatula to  pan fry the bread.  Not everyone can handle placing their hand in hot pans after all. 🙂

So now go ahead and try making your Roujiamo and share us your experience/tips!

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Roujiamo 肉夹馍
Print Recipe
It is important to note that high gluten flour such as bread flour is needed for this recipe. Regular all purpose flour will make the dough too stick to knead.
Servings
3
Servings
3
Roujiamo 肉夹馍
Print Recipe
It is important to note that high gluten flour such as bread flour is needed for this recipe. Regular all purpose flour will make the dough too stick to knead.
Servings
3
Servings
3
Ingredients
Bread
Pork filling
Optional
Servings:
Instructions
Filling
  1. In a big pot, combine 5 cups of water, pork and spices and bring to a boil.
  2. Once it boils, turn down the heat and braise for four hours. (If you own one, you can always throw the meat in the slow cooker for the same time, leave it alone and come back for it later.)
  3. In a medium heat fry pan, add cooking oil and rock sugar. Stir until sugar is melted and color becomes golden brown.
  4. CAREFULLY, add the remaining 1 cup of water and immediate cover the pan to avoid splattering of oil. Remove the lid and pour the caramel to the pot to cook with the rest of the ingredients.
Bread
  1. Combine flour and yeast. Mix and add water gradually. Knead until dough is formed and all flour is combined.
  2. Cover the dough with plastic wrap or cheese cloth in a bowl to let it rise, for about 20 to 30 minutes.
  3. After 20 to 30 minutes, separate dough into equal sized small balls.
  4. Take one ball of dough, roll into a strip ... making sure that the ends are rolled thinner and the center is wider.
  5. Next, roll the strip back but make sure that one end tip sticks out.
  6. After that, flatten with your palm. Using fingers, press the corners in rotation to create shape of a cup.
  7. In a medium heat pan, pan fry the dough and rotate continuously until the center is browned. Rotating keeps the bread from sticking to be pan and helps cook evenly.
Assemble
  1. Slice the bread in half with sharp knife. Add a few cilantro, bell peppers, pork filling and sauce. Serve hot.
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