Skip to content

Meat, East Asian

Roujiamo with pulled pork

Roujiamo is a Chinese bun filled with braised pork that's hand chopped, originally from Xi'an. This version for 4 people takes 2 hours 10 minutes, rates medium difficulty, and costs €2.80 per person. Success comes down to slow braising the pork shoulder and chopping it coarsely so it stays moist.

Tonight we're headed to Xi'an with roujiamo, a crispy little bun stuffed with braised pork, pulled and hand chopped.

Roujiamo with pulled pork
Total time
2 h 10
Difficulty
Medium
Cost per person
€2.80
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Pork shoulder simmers for a long time in a broth scented with star anise, cinnamon, and ginger, until it's so tender it falls apart with a fork. Chopped by hand rather than blended, the meat keeps some texture and soaks up a bit more cooking liquid before going into the bun. The pita bread, dry fried until crisp, gives this otherwise soft dish the crunch it needs.

Alongside, a quick cucumber salad with vinegar and sesame oil cuts through the richness of the pork, and the grilled green pepper adds a smoky touch. This dish needs patience on the stove but very little hands on work, great for a relaxed Sunday or a weeknight if you braise the meat the day before. Kids generally love the sandwich style format, just go easy on the pepper for picky eaters.

The ingredients

4 people

Butcher

  • Pork shoulder 800 g

Bakery

  • Pita breads 4

Fruits and vegetables

  • Cucumber 1
  • Fresh ginger 1 piece
  • Garlic 2 cloves
  • Green bell pepper 1

Pantry

  • Star aniseoften in the pantry 2
  • Cinnamon stickoften in the pantry 1
  • Soy sauceoften in the pantry 5 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Wine vinegaroften in the pantry 2 tbsp
  • Sesame oiloften in the pantry 1 tsp

Allergens Gluten, Soy, Sesame

The step by step recipe

  1. Cut the pork shoulder into large cubes and place it in a pot with the ginger, star anise, cinnamon, soy sauce, sugar, and enough water to cover.

    Whole spices give deep flavor, and you just pull them out at the end.

  2. Bring to a boil, then simmer covered over low heat. 1 h 40

    The meat is ready when a fork pulls it apart with no resistance.

  3. Remove the meat and chop it with a knife along with a little of the cooking liquid so it stays juicy. 5 min

    Don't use a blender, the knife chopped texture is what makes roujiamo what it is.

  4. Cut the cucumber into strips and toss it with the garlic, vinegar, and sesame oil, then grill the diced green bell pepper. 5 min

    The vinegar and sesame make a fresh salad that cuts through the richness of the pork.

  5. Reheat the pita breads in a dry skillet until crisp, split them open, fill with the chopped pork and grilled pepper, and serve with the salad on the side. 5 min

    Dry fry them in the pan, they should be crisp outside and warm inside.

Our tips to get it right

  • Skim some of the fat off the cooking liquid before mixing it into the chopped meat, otherwise the filling turns greasy.
  • Pull out the star anise and cinnamon stick before chopping the meat, they're hard and unpleasant to bite into.
  • If your skillet isn't big enough, warm the pitas in the oven for a few minutes instead, they'll still turn out crisp.

The variations

  • Swap the pork shoulder for boneless chicken thighs, which cuts the braising time down to about 40 minutes.
  • For a vegetarian version, braise shiitake mushrooms and firm tofu in the same spiced broth.
  • For a quick kid friendly version, fill the bun with just the pulled pork, skipping the pepper and salad, served on the side instead.

What to serve it with

  • A bowl of clear broth
  • Green or jasmine tea
  • Extra steamed vegetables

Storage

The braised pork keeps for 3 days in the fridge in a sealed container, with a bit of its liquid to stay moist. It freezes well for up to 2 months. Reheat it gently in a skillet or saucepan, and keep the cucumber salad for last minute assembly.

Questions about this dish

Can you use a different bread instead of pita?

Yes, a thin flatbread like naan or a homemade steamed bun also works well. What matters is a bread that holds up with a slightly crisp crust to contrast with the soft meat.

Can you make the pork ahead of time?

Yes, it's actually recommended since braised pork tastes even better reheated the next day. Keep the meat in its liquid in the fridge and chop it just before filling the buns.

Does roujiamo freeze well?

Braised and chopped pork freezes very well for up to 2 months in an airtight container. Thaw it slowly in the fridge, then reheat it in a skillet with a bit of the liquid.

Why chop the meat by hand instead of using a blender?

Hand chopping keeps meat fibers and an uneven texture that gives roujiamo its character. A blender would turn it into a smooth paste and lose the moist, chunky bite you want.

How long does it take to make a roujiamo with pulled pork?

Count 2 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a roujiamo with pulled pork?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a roujiamo with pulled pork cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, sesame. Always check the labels of the products you buy.

East Asian cuisines

See all

Recipes with pork

See all