Ingredients with Measurements:
- 1 lb. pork belly, sliced thinly
- 1 tsp. salt
- 1 tsp. five-spice powder
- 1 tbsp. soy sauce
- 1 tbsp. Shaoxing wine
- 1 tbsp. vegetable oil
- 4 pieces of roujiamo bread (flatbread)
- 1/2 cup cilantro leaves
- 1/2 cup sliced scallions
- 1/4 cup hoisin sauce
Special equipment needed:
- None
Step-by-step instructions:
1. In a bowl, mix together the pork belly, salt, five-spice powder, soy sauce, and Shaoxing wine. Let it marinate for at least 30 minutes.
2. Heat a pan over medium-high heat and add the vegetable oil. Once hot, add the marinated pork belly and cook until browned and crispy, about 5-7 minutes.
3. While the pork is cooking, heat the roujiamo bread in a toaster or oven until warm and slightly crispy.
4. Once the pork is cooked, remove it from the pan and let it rest for a few minutes.
5. To assemble the roujiamo, cut the bread in half and spread hoisin sauce on both sides. Add the cooked pork belly, cilantro leaves, and sliced scallions. Serve immediately.
Time:
Preparation time: 40 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 500
Fat: 25g
Carbohydrates: 40g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with ground pork or beef.
- Shaoxing wine can be substituted with rice wine or dry sherry.
- Hoisin sauce can be substituted with barbecue sauce or oyster sauce.
Variations:
- Add sliced cucumbers or pickled vegetables for extra crunch.
- Use different types of meat, such as chicken or lamb.
- Add chili sauce or sriracha for extra spice.
Tips and tricks:
- Make sure to slice the pork belly thinly to ensure even cooking.
- Let the pork belly marinate for at least 30 minutes to allow the flavors to develop.
- Toast the roujiamo bread until slightly crispy to prevent it from getting soggy.
Storage instructions:
Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in a pan over medium heat until heated through. Toast the roujiamo bread in a toaster or oven until warm and slightly crispy.
Presentation ideas:
Serve the roujiamo on a platter with sliced scallions and cilantro leaves on top.
Garnishes:
Garnish with extra cilantro leaves and sliced scallions.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Serve with a side of steamed rice or a simple salad.
Troubleshooting advice:
- If the pork belly is not crispy enough, increase the heat and cook for a few more minutes.
- If the roujiamo bread is too soft, toast it for a few more minutes.
Food safety advice:
Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Roujiamo is a popular street food in China, particularly in the Shaanxi province. It is often referred to as the "Chinese hamburger" and is made with a variety of meats and vegetables.
Flavor profiles:
The pork belly is savory and slightly sweet from the hoisin sauce, while the cilantro and scallions add freshness and crunch.
Serving suggestions:
Serve the roujiamo as a main dish for lunch or dinner.
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Region: Chinese