Rou Jia Mo (Spicy Pork Sandwiches) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. Ingredients:
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 |
1 (17 1/3 ounce) can refrigerated biscuits (pillsbury grands! homestyle) |
Directions:
1. Heat oven to 375°F.
2. Cook sausage into ground bits and drain grease.
3. While pork is cooking, chop onions and garlic. Add to sausage.
4. Add white wine and vinegar. Add sugar. Stir well.
5. Add chili oil and Peppercorns. Stir well.
6. Once most of liquid has been absorbed by meat, prepare dough.
7. Separate dough into 8 biscuits. Press or roll each into 6-inch round.
8. Divide filling evenly onto half of each biscuit round to within 1/4 inch of edge.
9. Fold dough round over filling; press edges to seal. Place on ungreased cookie sheet.
10. Bake 15 to 20 minutes or until edges are golden brown.
11. Immediately remove sandwiches from cookie sheet. Serve warm or cool down and serve later cold.
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