Roujiamo, or 肉夹馍, a super tasty Chinese street food from Shaanxi that’s like a pork sandwich but way better! Imagine juicy, slow-cooked pork stuffed into a crispy, chewy flatbread—it’s savory, a bit spicy, and so comforting. They call it the “Chinese hamburger,” and it’s a go-to snack in northern China. I’m excited to make this at home with you, so let’s get cooking with this easy, step-by-step recipe!
Ingredients
Makes 4 Roujiamo
For the Pork Filling
- 1 lb pork belly (or pork shoulder)
- 2 tbsp vegetable oil
- 1-inch piece of ginger, sliced
- 2 cloves garlic, smashed
- 2 scallions, cut into 2-inch pieces
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce (for color)
- 1 tbsp Shaoxing wine (or cooking wine)
- 1 tbsp sugar
- 1 star anise
- 1 cinnamon stick
- 1 tsp Sichuan peppercorns
- 2 dried red chilies (optional, for spice)
- 2 cups water or chicken stock
- 1 small bunch cilantro, chopped (for mixing in)
- 1 green bell pepper, finely chopped (optional, for crunch)
For the Flatbread (Mo)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp yeast
- 3/4 cup warm water
- 1 tbsp vegetable oil (for brushing)
Equipment
- Big pot (for cooking pork)
- Mixing bowl (for dough)
- Rolling pin
- Skillet or griddle
- Tongs
- Knife (for chopping)
Step-by-Step Recipe
Step 1: Cook the Pork
First, let’s get that pork going—it needs time to get tender! Cut the pork belly into big chunks, like 2-inch pieces. Put them in a big pot, cover with water, and boil for 5 minutes. This gets rid of any yucky stuff—skim off the foam that comes up. Drain the pork, rinse it, and set it aside.
Now, heat 2 tablespoons of vegetable oil in the same pot over medium heat. Toss in the ginger, garlic, and scallions, and stir for 1 minute until they smell amazing. Add the pork chunks back in, then pour in 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of sugar. Throw in the star anise, cinnamon stick, Sichuan peppercorns, and dried red chilies if you like it spicy. Add 2 cups of water or chicken stock—just enough to cover the pork. Bring it to a boil, then turn the heat to low, cover, and let it simmer for 1.5 hours. The pork should be super tender and falling apart.
Step 2: Make the Flatbread Dough
While the pork cooks, let’s make the bread, called “mo.” In a mixing bowl, mix 2 cups of flour, 1 teaspoon of salt, 1 teaspoon of sugar, and 1/2 teaspoon of yeast. Slowly add 3/4 cup of warm water, stirring until it forms a dough. Knead it on a clean surface for about 5 minutes until it’s smooth. Put it back in the bowl, cover with a damp cloth, and let it rest for 1 hour—it’ll puff up a bit.
Step 3: Shape and Cook the Flatbread
After the dough rests, divide it into 4 equal pieces. Roll each piece into a ball, then flatten it with a rolling pin into a circle, about 5 inches wide and 1/4 inch thick. Heat a skillet or griddle over medium heat—no oil needed yet. Cook each flatbread for 2–3 minutes on each side until golden with some brown spots. They should be crispy outside but soft inside. Brush with a little vegetable oil after cooking to keep them from drying out. Set them aside.
Step 4: Shred the Pork
Back to the pork—it should be tender by now! Take the pork out of the pot and put it on a cutting board. Let it cool a bit, then shred it with two forks or chop it into small pieces. The broth will have some fat and spices—don’t throw it away! Add a few tablespoons of the broth back to the shredded pork to keep it juicy. Mix in the chopped cilantro and green bell pepper (if using) for some freshness and crunch.
Step 5: Assemble the Roujiamo
Now the fun part—putting it all together! Take a flatbread and cut a slit along one side to make a pocket, but don’t cut all the way through. Stuff the pocket with a generous amount of the shredded pork mixture—don’t be shy, pack it in! The bread should be full but not falling apart. If you like it saucier, drizzle a little more of the pork broth inside.
Step 6: Serve and Enjoy
Serve your Roujiamo right away while it’s warm! You can add a little chili sauce or soy sauce inside if you want extra flavor. I love eating these with a side of pickled veggies or just on their own—they’re so filling. Grab a napkin, take a big bite, and enjoy this Shaanxi street food classic!
Tips for Success
- Pork Choice: Pork belly is traditional because it’s fatty and tender, but pork shoulder works if you want it leaner. Just make sure it’s tender enough to shred.
- Bread Texture: The flatbread should be crispy outside but soft inside. Don’t roll it too thin, or it’ll get too hard when cooked.
- Broth Trick: Save the leftover pork broth—it’s great for soups or to dip your Roujiamo in if you want it extra juicy.
- Storage: The pork filling keeps in the fridge for 3 days. Reheat it with a splash of broth before stuffing into freshly made flatbreads.
Cultural Context
Roujiamo is a street food star from Shaanxi Province in northern China, and it’s been around for over 2,000 years—crazy, right? It’s called the “Chinese hamburger” because of the bread and meat combo, but the flavors are totally different with all those spices like star anise and Sichuan peppercorns. In Xi’an, you’ll find vendors selling these everywhere, often with different fillings like lamb or beef. It’s a cheap, filling snack that locals love, and it shows off China’s knack for turning simple stuff into something super tasty.
Final Thoughts
Roujiamo is such a fun dish to make at home—it’s like a little taste of Xi’an’s busy streets! The juicy pork and crispy flatbread combo is so satisfying, and I love how the spices make every bite pop. It takes a bit of time with the pork, but it’s so worth it. Stuff your bread, take a big bite, and enjoy this northern Chinese classic—it’s comfort food at its best!
