Member #610488's Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1Heat oven to 375°F.
- 2Cook sausage into ground bits and drain grease.
- 3While pork is cooking, chop onions and garlic. Add to sausage.
- 4Add white wine and vinegar. Add sugar. Stir well.
- 5Add chili oil and Peppercorns. Stir well.
- 6Once most of liquid has been absorbed by meat, prepare dough.
- 7Separate dough into 8 biscuits. Press or roll each into 6-inch round.
- 8Divide filling evenly onto half of each biscuit round to within 1/4 inch of edge.
- 9Fold dough round over filling; press edges to seal. Place on ungreased cookie sheet.
- 10Bake 15 to 20 minutes or until edges are golden brown.
- 11Immediately remove sandwiches from cookie sheet. Serve warm or cool down and serve later cold.
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Nutritional Facts for Rou Jia Mo (Spicy Pork Sandwiches)
Serving Size: 1 (146 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 814.9
- Calories from Fat 433
- Total Fat 48.2 g
- Saturated Fat 14.5 g
- Cholesterol 81.7 mg
- Sodium 2201.3 mg
- Total Carbohydrate 65.3 g
- Dietary Fiber 2.8 g
- Sugars 13.8 g
- Protein 26.1 g
The following items or measurements are not included: