Rou Jia Mo (肉夹馍), literally translating to "meat sandwich," is far more than just a simple bun filled with meat. This iconic street food from Xi'an, China, represents a harmonious blend of textures and flavors that will tantalize your taste buds. The secret lies in the perfectly crisp, slightly chewy, oblong bread, lovingly baked until golden brown, and the rich, slow-cooked braised pork filling, bursting with umami and aromatic spices. This isn't your average burger; it's a culinary experience that captures the essence of Xi'an's vibrant street food culture.
Imagine sinking your teeth into this perfect pairing—the satisfying crunch of the bread giving way to the tender, succulent pork within. To embark on your own Rou Jia Mo adventure and recreate this delicious dish at home, let's dive into the step-by-step process outlined in this recipe. From preparing the dough to achieving that melt-in-your-mouth pork filling, we'll guide you through each crucial stage, ensuring your homemade Rou Jia Mo is as authentic and flavorful as the ones found on the bustling streets of Xi'an.
Tools Needed
- pot
- lid
- frying pan
- rolling pin
- stand mixer (optional)
- cast iron skillet
- tin foil
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Braised Beef
- Blanch the beef in enough water to cover. Partially cover the pot and bring to a boil over high heat. Remove beef and discard the water.
- Caramelize sugar in a new pot with oil over medium-low heat. Add 4 cups of water carefully (hot caramel will splash). Bring to a boil.
- Add the blanched beef, soy sauce, salt, ginger, garlic, scallions, cinnamon stick, cloves, fennel seeds, black peppercorns, citron peppercorns, and licorice root (optional) to the pot. Simmer over low heat for 2 hours or until tender.
- Chop the cooked beef. Add braising liquid in batches as you chop, until the meat is fully absorbed.
Step 2. Make the Steamed Buns
- Mix yeast and lukewarm water. Let it rest for 5 minutes (active dry yeast). Add soda ash (from heated baking soda) and flour. Mix with a stand mixer (low speed, 8 minutes) or by hand.
- Knead dough until smooth and non-sticky. Let rest for 30 minutes.
- Divide dough into 6 pieces. Roll each into a long strip, flatten, and roll into a ribbon. Tuck the end under.
- Flatten each piece into a 3 1/2 inch round pancake (1/4 inch thick).
- Preheat a heavy-duty frying pan. Add oil and cook buns, rotating for even color, 2-3 minutes per side until golden.
Step 3. Assemble the Rou Jia Mo
- Slice buns open, creating a pocket. Fill with beef, add more braising liquid, and garnish with scallions or cilantro (optional).
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Adjust flour/water in dough based on your flour's absorbency.
- Use a lid when toasting the first side of the buns to create steam and cook faster.
- Remove the lid when flipping the buns to maintain a crispy texture.
- Overfill the buns slightly for a nicer presentation.
Nutrition
- N/A
FAQs
1. Can I use a different type of meat for the filling?
While pork is traditional, you can experiment with beef or lamb. Adjust braising time accordingly; tougher meats will need longer.
2. How do I get the bread to be crispy on the outside and soft on the inside?
Ensure the dough is properly kneaded and rested. Baking at a high temperature initially helps create the crisp exterior, while a slightly lower temperature later ensures soft insides.
With a little patience and the right ingredients, you can now enjoy the authentic taste of Xi'an's Rou Jia Mo from the comfort of your own kitchen. This recipe allows you to savor the perfect balance of crispy bread and flavorful, tender pork, a true testament to the deliciousness of Chinese street food. So gather your ingredients, follow the steps, and prepare to be transported to the vibrant streets of Xi'an with every bite!