Rou Jia Mo (Spicy Pork Sandwiches)

"This sandwich is a speciality of Shaan-xi Province in China. I have modified this to use pork rather than the lamb which would be traditional. The filling would also make a great filling for Steamed Buns unstead of the Chinese Barbequed Pork tradtionally used."
 
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Ready In:
55mins
Ingredients:
9
Serves:
4-8
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ingredients

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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

  1. 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.
     
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