Roujiamo is a Chinese hamburger or pancake. This hamburger is stuffed with minced pork with tailored herbal seasoning. The bread has a meaty background with rich seasoned juices. With a bite, you will find Roujiamo is so fantastic that you cannot resist.
Ingredients
2 fried pancake
250g pork
soup stock
scallions
ginger slices
amomum tsao-ko
clove
Sichuan pepper
aniseed
tangerine peel
fennel
angelica root
cinnamon
cooking wine
light soy sauce
dark soy sauce
rock sugar
salt
Kitchen Tips
A few side notes before we get started:
- I’d encourage you to try cooking the meat the day before you’re looking to serve it, in order to let the sauce soak in overnight and intensify the flavors. Heat it up the next day before serving.
- Don’t overcook the pork belly. If it’s too soft, you won’t get that “sink your teeth into it” experience!
- If you like it spicy, chop one or two raw jalapeno peppers finely, and mix in with the meat mixture. You could get really crazy and use pickled banana peppers too!
- If you have leftover buns, store them in a zip-lock bag to prevent them from drying out.
- And if you only want to make the meat filling and use a hamburger bun or a Kaiser roll instead.
Keep the pork belly whole, or cut it into large, 4- to 5-inch chunks. Place the pork belly in a medium pot, and fill it with just enough water to cover it. Bring the water to a boil.
Once the pork has gone opaque and appears cooked on the outside, shut off the heat, remove the pork from the pot, and rinse it clean under running water. Dump out the water and clean the pot.
Put the pork belly back in the clean pot, and add 3 cups of water, the Shaoxing wine, rock sugar, light soy sauce, dark soy sauce, scallions, ginger, star anise, cinnamon stick, black cardamom pod (tsaoko), galangal or sand ginger, Sichuan peppercorns, and bay leaves.
Bring everything to a boil, then immediately turn down the heat to low and simmer for 90 minutes to 2 hours, until fork tender. To test it, stick a fork into the meat. It’s done if you can pull the fork out easily. Do not use high heat when simmering to avoid drying out the sauce. Add salt to taste.
While the pork is simmering, make the buns for your Chinese hamburgers. To a mixing bowl, add the flour, yeast, and salt. Slowly add the warm water, mixing and kneading until it forms a smooth dough ball. Once a dough ball is formed, knead it for another 10 minutes to build up the gluten in the dough–this will make the buns chewier.
You can also use an electric mixer with the dough hook attachment for this. The dough should feel soft and easy to work with. Cover the dough, and let it proof at room temperature for about an hour until it doubles in size.
After proofing, knead the dough for about 5 minutes to get rid of any air bubbles. Divide the dough into 12 equal pieces. Cover the dough balls with a kitchen towel to prevent them from drying out while you’re shaping the buns.
To shape the buns, take each dough ball and roll it out into a cigar-like shape. Next, roll it out into a longer and narrower strip…
Roll it up into a bundle, with the loose end tucked underneath.
Turn it on its side, so that the swirls are facing up.
Press it down with your palm.
Now roll it out into a disc about 4 inches in diameter. Repeat these steps for all of the dough balls. Cover the shaped buns with a dry kitchen towel, and let rest for 20 minutes before cooking.
Pre-heat a flat-bottomed pan or cast-iron skillet over medium heat. Place the buns in the pan about an inch apart (no oil is necessary). Cover the lid, and let the buns cook for 2 minutes on each side. The heat shouldn’t be too high, or your buns may burn. No one likes burned buns. After cooking the buns for 2 minutes on each side, remove the lid, and cook each side for another minute or so until the entire bun is golden brown.
Continue in batches until the buns are all cooked.
To serve, take out the pork, coarsely chop it, and transfer it to a bowl. Mix in the chopped cilantro, and add the sauce from the meat to your desired consistency.
Think Asian sloppy joe–you could go really saucy or have a drier sandwich. Toss everything together, slice open a bun, load the meat inside…
And it’s time to sink your teeth into this scrumptious little bundle of porky goodness, Rou Jia Mo Chinese Hamburger.
Kam’s court, a chinese restaurant in Charmhaven, which was established in 1992. A friendly, family restaurant that has always been a good party place for family gatherings. We provide delicious and popular Chinese cuisine and are licensed. We invite you to come and enjoy our warm and friendly hospitality.
