morsels45

morsels45 said

Roujiamo

Chopped braised pork stuffed into a flatbread. Older than the sandwich by a very long way.

Roujiamo
Photo: Gary Soup, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make roujiamo

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With the bread made

150 minutes · serves 4 · Medium

What you need

  • 600g pork belly or shoulder, in chunks
  • 2 star anise
  • 1 cinnamon stick
  • 1 tsp fennel seed
  • 3 tbsp soy sauce
  • 2 tbsp rock sugar
  • Thumb of ginger
  • 300g plain flour
  • 1 tsp instant yeast
  • 170ml water
  • Coriander
  • 1 green chilli

What you do

  1. 1Braise the pork with the spices, soy, sugar, ginger and water to cover for two hours, until it shreds under a fork.
  2. 2Meanwhile make a firm dough with the flour, yeast and water. Prove 40 minutes, divide into 8, roll into flat discs.
  3. 3Cook the discs in a dry pan over medium heat, 3 minutes a side, until blistered and dry. They should sound hollow.
  4. 4Chop the pork on a board with some of its fat and a little of the braising liquid, plus coriander and chilli.
  5. 5Split a bun and stuff it. It should be slightly too full.

Pitta and leftover pork

20 minutes · serves 2 · Very easy

What you need

  • Leftover slow-cooked pork
  • Pitta bread
  • Coriander
  • Green chilli
  • Soy sauce

What you do

  1. 1Chop the pork fine with coriander and chilli and a splash of soy.
  2. 2Warm the pitta in a dry pan until it puffs, split, fill.