Chinese Barbecue Pork Flatbreads
Tender braised pork belly nestled in soft, pillowy homemade flatbreads. This classic street food from China's Shaanxi province delivers incredible flavor—sweet, savory, and slightly spiced with warming aromatics. The pork is slow-cooked until meltingly soft, then stuffed into freshly baked bread for an irresistible handheld meal.
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About This Recipe
These flatbreads, known as roujamo or "Chinese hamburgers," are a beloved specialty from Xi'an. The key is in the bread—it should be soft yet slightly chewy, made with a yeasted dough that's briefly pan-fried. The pork filling benefits from low and slow cooking, allowing the fat to render and the flavors to meld beautifully.
Ingredients
all-purpose flour
3 cups
instant yeast
1 teaspoon
warm water
1 cup
pork belly, boneless
1.5 pounds
vegetable oil
3 tablespoons
granulated sugar
2 tablespoons
rock sugar or brown sugar
1 tablespoon
light soy sauce
3 tablespoons
dark soy sauce
1 tablespoon
Sichuan peppercorns
1 teaspoon
star anise
2 pieces
cinnamon stick
1 small piece
garlic, crushed
3 cloves
ginger, sliced
1 inch
green onions
2 stalks
salt
to taste
Instructions
1
Make the dough
Combine flour and yeast in a large bowl. Gradually add warm water, mixing until a shaggy dough forms. Knead for about 8 minutes until smooth and elastic. Cover with a damp towel and let rise in a warm spot for 1 hour, or until doubled in size.
2
Prepare the pork
Cut pork belly into large chunks, about 2 inches thick. In a hot wok or Dutch oven, add 2 tablespoons oil and swirl to coat. Add regular sugar and cook until it melts and turns amber. Add pork belly pieces and sear until browned on all sides.
3
Braise the pork
Add rock sugar, both soy sauces, Sichuan peppercorns, star anise, cinnamon, garlic, and ginger. Pour in enough hot water to cover the pork completely. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1.5 to 2 hours until meat is fork-tender and sauce has thickened.
4
Shape and cook the flatbreads
Punch down the dough and divide into 8 equal portions. Roll each into an oval shape, about 1/4 inch thick. Heat a dry skillet over medium heat. Cook each flatbread for 2-3 minutes per side until golden brown spots appear and the bread is cooked through.
5
Assemble and serve
Chop the braised pork into small pieces, mixing some of the sauce and tender fat into the meat. Slice the flatbreads open and stuff generously with the pork filling. Garnish with chopped green onions and serve immediately while warm.
