Crispy flatbreads filled with aromatic, braised pork belly make Roujiamo one of China’s most iconic street foods. Often called the “Chinese hamburger,” this sandwich blends tender, spiced meat with golden, pan-fried bread for a flavor-packed handheld treat that’s perfect for lunch or dinner.
Why You’ll Love This Recipe
Roujiamo is a unique and delicious take on a sandwich that offers something different from the usual Western fare. The deeply flavored pork belly is simmered with warm spices, soy sauces, and Shaoxing wine, creating a rich and savory filling. Combined with a crispy flatbread exterior, this dish offers satisfying texture and bold flavor in every bite. It’s a perfect make-ahead recipe, great for gatherings, or when you want to impress with authentic Chinese cuisine.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Bread (Mo):
- 2 cups all-purpose flour
- ¾ cup warm water
- ½ teaspoon salt
- 1 tablespoon oil for cooking
For the Pork Filling:
- 1 lb pork belly, skin-on, cut into chunks
- 1 tablespoon oil
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 star anise
- 1 cinnamon stick
- 1 bay leaf
- 2 slices fresh ginger
- 2 cloves garlic, smashed
- ½ teaspoon five spice powder
- 1 teaspoon sugar
- 2 cups water or enough to cover
- Salt and pepper to taste
Optional Garnish:
- Fresh cilantro, chopped
- Green chilies or pickled veggies
Directions
- In a mixing bowl, combine flour and salt. Gradually add warm water while mixing until a dough forms. Knead until smooth, then cover and rest for 30 minutes.
- Heat oil in a heavy-bottomed pot or Dutch oven. Add pork belly pieces and brown lightly.
- Stir in soy sauces, Shaoxing wine, star anise, cinnamon stick, bay leaf, ginger, garlic, five spice powder, sugar, and water.
- Bring to a boil, then reduce heat and simmer for about 1.5 hours, or until the pork is tender and easily shredded.
- Remove pork from liquid, chop finely or shred.
- Divide rested dough into equal portions, roll each into a flat round.
- Pan-fry each round in a lightly oiled skillet over medium heat until golden brown and cooked through, about 3–4 minutes per side.
- Slice each flatbread horizontally, creating a pocket. Fill with chopped pork and optional garnishes. Serve hot.
Servings and timing
This recipe makes approximately 4 servings.
Prep time: 30 minutes
Cook time: 1 hour 45 minutes
Total time: 2 hours 15 minutes
Variations
- Lean pork option: Use pork shoulder instead of pork belly for a slightly leaner version.
- Vegetarian twist: Replace pork with a mushroom and tofu mixture braised in similar spices.
- Spicy Roujiamo: Add chili oil or crushed red pepper to the pork during simmering for added heat.
- Bread substitute: Serve the pork in pita or bao buns if flatbread isn’t available.
- Herbal flavor: Add fresh mint or Thai basil to the filling for an herbal twist.
storage/reheating
Store leftover pork in an airtight container in the refrigerator for up to 3 days. The flatbreads can be stored separately, wrapped in foil or plastic wrap at room temperature for up to 1 day or refrigerated for 3 days.
To reheat:
- Pork can be reheated in a skillet over low heat or in the microwave until warm.
- Reheat flatbreads in a dry pan for 1–2 minutes per side or in the oven at 350°F (175°C) for 5–7 minutes.
FAQs
What does “Roujiamo” mean?
“Roujiamo” translates to “meat in a bun” in Chinese. It’s a traditional street food originating from Shaanxi province.
Can I use store-bought flatbread?
Yes, although homemade flatbread is more authentic, store-bought options like pita or naan can work in a pinch.
Is this dish spicy?
The basic version is not spicy, but you can add chili oil or spicy pickles if you prefer heat.
What type of pork is best?
Pork belly is traditional for its richness and tenderness, but pork shoulder is a good alternative.
Can I make this dish ahead of time?
Yes, the pork filling can be made in advance and stored for easy assembly later.
How do I make the bread crispier?
Cook it slightly longer on a medium-high flame and ensure the pan is well-heated before adding the dough.
Can I freeze the pork filling?
Yes, the cooked pork can be frozen in a sealed container for up to 2 months.
What if I don’t have Shaoxing wine?
You can substitute with dry sherry or omit it altogether, though the flavor will be slightly different.
Are there gluten-free options?
Use gluten-free flour for the flatbread and tamari instead of soy sauce in the filling.
What sides go well with Roujiamo?
Light sides such as pickled vegetables, cucumber salad, or a clear soup pair nicely.
Conclusion
Chinese Roujiamo offers a bold and flavorful experience that blends tender, spiced pork with crispy homemade flatbread. Whether you’re recreating a street food favorite or trying something new, this recipe is a delicious and satisfying choice that’s well worth the effort. With options for variation and make-ahead prep, Roujiamo is as versatile as it is authentic.
Print
Chinese Roujiamo (Pork Street Sandwiches)
- Prep Time: 40 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Pan-Fried, Braised
- Cuisine: Chinese
- Diet: Halal
Description
Crispy Chinese flatbreads filled with tender, aromatic braised pork belly, Roujiamo is a popular street food sandwich packed with bold spices and rich flavors.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1/2 teaspoon salt
- 1 tablespoon oil for cooking
- 1 lb pork belly, skin-on, cut into chunks
- 1 tablespoon oil
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 star anise
- 1 cinnamon stick
- 1 bay leaf
- 2 slices fresh ginger
- 2 cloves garlic, smashed
- 1/2 teaspoon five spice powder
- 1 teaspoon sugar
- 2 cups water or enough to cover
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
- Green chilies or pickled veggies (optional)
Instructions
- In a bowl, mix the flour and salt. Gradually add warm water while stirring to form a dough. Knead until smooth, cover, and let it rest for 30 minutes.
- Heat oil in a pot and brown the pork belly chunks.
- Add soy sauce, dark soy sauce, Shaoxing wine, star anise, cinnamon stick, bay leaf, ginger, garlic, five spice powder, sugar, and water to cover the meat.
- Bring to a boil, then reduce heat and simmer for 1.5 hours until the pork is tender and easy to shred.
- Remove the pork, chop it finely, and set aside.
- Divide the dough into equal pieces, roll each into a flat round.
- Pan-fry each bread round in oil over medium heat for 3–4 minutes per side, until golden and cooked through.
- Slice each bread horizontally and stuff with chopped pork and optional garnishes like cilantro or chilies.
- Serve hot and enjoy.
Notes
- Resting the dough is key to soft yet chewy bread.
- Pork can be made ahead and reheated for quick assembly.
- Adjust spice levels by adding more chili or garlic.
Nutrition
- Serving Size: 1 sandwich
- Calories: 530
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg
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