Roujiamo
Xi’an’s “Chinese burger”: pork braised for hours with spices, chopped and stuffed into a toasted flatbread. In the Muslim Quarter it comes in a beef version.
Ingredients
- 1 kg pork belly or shoulder
- 4 tablespoons of soy sauce (light and dark)
- 3 tablespoons of rice wine
- 30 g rock sugar or brown sugar
- 2 star anise, 1 cinnamon stick, 2 bay leaves and 1 teaspoon of Sichuan pepper
- 1 piece of ginger and 2 spring onions
- For the bread: 400 g flour, 4 g yeast, 220 ml water
How to make it at home
- Blanch the meat, rinse it and put it in a pot with the spices, soy sauce, wine, sugar, ginger and spring onion. Cover with water and simmer gently for 2½ hours.
- Knead the flour with the yeast and water and leave to rise for 1 hour.
- Shape flatbreads of about 10 cm and toast them in a dry frying pan, then in the oven until they sound hollow.
- Chop the meat on a board with a little of its broth, and some green pepper if you like.
- Split the breads and fill them with the juicy meat.
The trick: Keep the broth: in Xi’an it’s used again and again for the next braise.