Roujiamo

Name: Roujiamo
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 4 baiji mo buns; 400 g braised pork; 1 handful cilantro; 1 tsp cumin; 1 tbsp chili flakes; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Roujiamo, a street food staple with roots firmly planted in Xi'an, finds its way to the home kitchen with a recipe that respects tradition. Often enjoyed as a snack or a quick meal, its origins tell a tale of hand-measured salt and generous use of fat, creating a dish that brings warmth and flavor to any table. The dish transcends mere sustenance, offering a taste of the historic city in every bite.

A perfect roujiamo should deliver a satisfying contrast between the tender, cumin-spiced braised pork and the crisp, chewy baiji mo buns. The vibrant kick of chili flakes and freshness of cilantro awaken the senses, making each bite a nuanced blend of heat and herbaceous notes. It's a dish meant for sharing, inviting everyone to savor its layered flavors.

Ingredients

4baiji mo buns
400 gbraised pork
1 handfulcilantro
1 tspcumin
1 tbspchili flakes
to tastefine sea salt

Method

Begin by shredding the 400 g of braised pork into bite-sized pieces. This will allow the flavors to penetrate the meat more effectively during seasoning and cooking.
In a large mixing bowl, combine the shredded pork with 1 tsp of cumin, 1 tbsp of chili flakes, and fine sea salt to taste. Mix thoroughly to ensure the spices are evenly distributed throughout the meat, enhancing its flavor.
Heat a large skillet over medium-high heat and add a generous amount of oil to coat the bottom. Once the oil is shimmering, add the seasoned pork in a single layer. Allow it to brown without stirring for about 2-3 minutes, or until each piece develops a deep, rich color.
Once browned, stir the pork to ensure even cooking. If using a grill, transfer the pork to a grill pan and cook until the meat is tender and slightly crispy on the edges. This should take about 5-7 minutes, with the meat becoming succulent and aromatic.
Taste the pork and adjust the seasoning with more salt if needed. The pork should be flavorful and well-seasoned, with a balance of spice and saltiness.
Slice open the 4 baiji mo buns and fill them generously with the seasoned pork. The buns should be warm and slightly crispy on the outside, providing a perfect contrast to the juicy pork filling.
Garnish each Roujiamo with a handful of fresh cilantro, adding a burst of freshness and color to the dish. Serve immediately, allowing everyone to enjoy the aromatic and flavorful Roujiamo while the buns are still warm.