Did you know the Chinese Hamburger, or Rou Jia Mo (肉夹馍), was named Shaanxi Province’s Intangible Cultural Heritage of 2016? therefore the title doesn’t precisely rattle off the tongue. Roujiamo is originated from Shaanxi province, conjointly referred to as Chinese vogue hamburger. it’s an ideal street food with savory filling and chewy bread (mo). Rou suggests that pork, Jia suggests that inserting the meat between the bread and mo suggests that bread. I actually have been disbursement my four-year university life within the town of Xi’an, wherever numerous sorts of Roujiamo area unit given cheap costs. currently i’m living in an exceedingly southern town wherever real Rou jia mo is absolutely onerous to seek out. thus I created this from time to time reception instead of shopping for the road version.
Now you recognize a way to prepare a Chinese pork burger you’re un engaged to produce your own version. Here area unit some different ideas:
Use different Chinese cooked meat as filling. Red-cooked side of pork could be a good selection (see a way to cook this classic dish here). If you fancy different meat, strive my formula of Chinese spiced beef and potato stew. Skip the vegetables within the formula and cook the meat a small amount longer to a really tender texture.
Pita bread may be a pleasant substitute if you don’t have time to cook the staff of life.
Cook the staff of life 1/2 the regular size (or even smaller if you wish), then assemble the burger as traditional. This makes an excellent dish for finger-food parties.
For the meat:
- 400g / 14oz pork belly
- 5 slices ginger
- 2 stalks spring onion, cut into big sections
- 1 star-anise
- 1 bay leaf
- 1 small piece cassia cinnamon
- 1/4 teaspoon fennel seeds
- 2 cloves
- 1/2 teaspoon Sichuan peppercorns
- 4 dried chilli
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons Shaoxing rice wine
- 1/2 tablespoon rock sugar (or granulated sugar)
- 1/2 teaspoon salt
For the flatbread:
- 250g / 2 cups plain flour
- 120ml / 8 tablespoon water
- 1 teaspoon dried instant yeast (see note 1)
- 1 teaspoon sugar
- 1 teaspoon cooking oil
You also need:
- A small bunch fresh coriander
- 4-6 fresh chilli (or to taste)
Braise the pork: Blanch the pork in hot water then drain. Put the pork and all the other ingredients into a pot.
Fill with water enough to cover the meat completely. Bring the water to a boil. Then leave to simmer for at least 1 hour until the meat becomes very tender.
Prepare the dough: Mix all the ingredients (including the oil). Knead with your hands or a stand mixer (with a dough hook) until a smooth, firm dough forms (see note 2). Cover the bowl with a wet kitchen towel then leave to rise until double in size (see note 3).
Shape the bread: Cut the dough into 4 equal pieces. Flatten one piece of dough into a long oval shape. Roll the dough into a cylinder. Stand the cylinder on one end. Press it down then flatten it with a rolling pin (about 10cm / 4 inches in diameter). Repeat the procedure.
Cook the bread: Place the dough into a frying pan over a low heat (without any oil). Cover the pan with a lid. Flip the bread over when the first side becomes golden brown. Cook the second side with the lid on (see note 4).
Assemble the burger: When the bread are cool enough to handle, slice them open from one side (do not cut through). Chop the pork, coriander and chilli into small piece. Pour some broth onto the chopped meat. Fill the bread with the meat.
Serve: Best to serve warm. If you don’t wish to serve the burgers right away, you can assemble them in advance then wrap each one tight in microwave-safe cling film. Reheat on full power for about 40 second in microwave.