Rou Jia Mo (Spicy Pork Sandwiches)
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4-8
ingredients
-
Filling
- 1 lb ground pork sausage (Jimmy Dean Hot Style)
- 1 bunch green onion, rough chopped
- 5 garlic cloves, minced
- 3 tablespoons sake or 3 tablespoons white wine
- 2 tablespoons chili oil
- 2 tablespoons szechuan peppercorns, ground
- 2 tablespoons balsamic vinegar
- 3 teaspoons sugar
-
Dough
- 1 (17 1/3 ounce) can refrigerated biscuits (Pillsbury Grands! Homestyle)
directions
- Heat oven to 375°F.
- Cook sausage into ground bits and drain grease.
- While pork is cooking, chop onions and garlic. Add to sausage.
- Add white wine and vinegar. Add sugar. Stir well.
- Add chili oil and Peppercorns. Stir well.
- Once most of liquid has been absorbed by meat, prepare dough.
- Separate dough into 8 biscuits. Press or roll each into 6-inch round.
- Divide filling evenly onto half of each biscuit round to within 1/4 inch of edge.
- Fold dough round over filling; press edges to seal. Place on ungreased cookie sheet.
- Bake 15 to 20 minutes or until edges are golden brown.
- Immediately remove sandwiches from cookie sheet. Serve warm or cool down and serve later cold.
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Reviews
-
My version of this recipe was EXCELLENT. My Hubby and guests couldn't get enough of them at my holiday open house...even at room temperature. I omitted the sake, balsamic vinegar, and sugar and used a healthy dose of Thai Sweet Chili Sauce to season the pork. I added just a bit of chicken stock to the sausage mixture to simmer a bit to allow the chili sauce to infuse into the meat. These made perfect appetizers when using the regular sized biscuits which I sliced in half horizontally to make 20 instead of 10, and balance the ratio of dough to filling. We will make these again and again.