Crisp-edged flatbread stuffed with richly braised chopped pork and its aromatic juices.
Roujiamo is crisp-edged flatbread stuffed with richly braised chopped pork and its aromatic juices.
Make Roujiamo when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Braise the pork gently with soy, sugar, aromatics and enough water to cover until very tender.
Lift out the pork and chop it finely with a little of the braising liquor.
Toast or griddle the flatbreads until crisp outside and hot within.
Split each bread to form a pocket without cutting all the way through.
Stuff generously with juicy chopped pork and serve hot.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
Explore more guides in the same category.
Crisp-edged bacon in soft buttered bread with brown sauce or ketchup.
Grilled oily fish in bread with onion, tomato, herbs and lemon, an Istanbul waterfront classic.
A crisp baguette filled with savoury pork, pâté, pickles, cucumber, herbs and chilli.
The Catalan ham-and-cheese toastie, crisp outside with a molten centre.
Crisp bacon, cool lettuce and ripe tomato in toasted bread with mayonnaise.
Crisp fried squid rings tucked into crusty bread, often finished simply with lemon.
Spanish potato omelette tucked into a crusty baguette, simple and deeply satisfying.
A vibrant layered vegetable sandwich with green chutney, spiced potato, beetroot and masala.