Скачать или смотреть Roujiamo | Flaky Chinese Sandwich with Braised Pork

Ingredients

For the flatbreads (6 pieces):
• Flour — 300 g
• Warm water — 160–180 ml
• Salt — ½ tsp
• Olive oil — 3–4 tbsp

For the pork:
• Pork shoulder, neck, or belly — 800–1000 g
• Galangal root — 2 pieces
• Ginger — 6–8 slices
• Garlic — 6–8 cloves
• Spring onions — 2–3 stalks
• Cilantro — 2 bunches
• Star anise — 2 pcs
• Sichuan pepper — 1 tsp
• Light soy sauce — 3 tbsp
• Dark soy sauce — 2–2.5 tbsp
• Rice wine / Shaoxing / sherry — 2 tbsp
• Water

For the filling:
• Braised pork
• Cilantro — 2 bunches
• Spicy green pepper — 1 pc

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Instructions

1. Prepare the pork:
1. Torch the pork skin until it turns black, then scrape it clean with a knife.
2. Cut the pork into large chunks.
3. Sear on high heat until golden.
4. Add sliced galangal, ginger, spring onion, cilantro, spices, and both soy sauces.
5. Pour in enough water to cover the meat by 1–2 cm.
6. Bring to a boil, then reduce to low heat and braise until tender:
• Regular pot: 2.5–3 hours
• Pressure cooker: 45–55 minutes
• Slow cooker: 3–4 hours

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2. Prepare the filling:
1. Place the cooked pork on a board.
2. Add chopped green pepper and cilantro.
3. Finely chop everything together until you get a cohesive mixture.

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3. Prepare the flatbreads:
1. Sift flour into a bowl, add salt, olive oil, and water.
2. Knead the dough and let it rest for 30 minutes.
3. Divide the dough into portions and roll into balls.
4. On a floured surface, roll each ball into a thin sheet and brush with olive oil.
5. Roll the sheet into a log, then coil it into a spiral. Press gently with your palm.
6. Pan-fry both sides in olive oil for 3–4 minutes until golden and crispy.

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4. Assemble:

Cut a side of the flatbread to make a pocket and fill it generously with the pork mixture.

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Enjoy your meal! ❤️