It was while eating at Maison du Nord on St-Mathieu that I discovered roujiamo or “pork sandwich”, a Shaanxi dish that has spread around China. I had roujiamo also when I was in Beijing (see picture). Roujiamo is what you could consider a typical fast-food snack, sort of like a Chinese-style hamburger, or rather a Chinese-style sloppy joe.
So having a surplus of coriander leaves from my dumplings party last week, I decided to make my own roujiamo from scratch, bread included. I loosely followed this webpage.
I made the dough first and used yeast and baking soda to try and leaven it. I must’ve used around 2.5 cups of flour. Then, I prepared the meat. I bought around 1kg of pork belly, with fat and skin. I cut rough pieces, knowing that I could pass my scissors later as it simmers.
So, I started frying chopped onion and garlic in a wok and then added the pork. Then, I added three pieces of star anise, and a few pieces of cinnamon bark. I then added a little Chinkiang vinegar, and Chinese shaoxing wine and soy sauce (fermented). I could’ve added sesame oil too if I remembered. I added water to cover. Then, I then let the mixture simmer for around 30-45 minutes until I got a nice sticky mixture (probably the gelatin in the pork skin helps to give such a texture).
In the meanwhile, I cooked the break on a cookie sheet. I should’ve been more careful. The specimen on the picture is probably the one that was best made. The other pieces either baked for too long or were too thin to begin with.
Served with cilantro / coriander leaves as a topping.