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

Units Scale

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)

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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