Ingredients
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-
1
-
1
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5
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3
-
2
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2
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2
-
3
-
-
-
-
-
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Directions
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., 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., 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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Steps
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1
Done
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Heat Oven to 375f. |
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2
Done
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Cook Sausage Into Ground Bits and Drain Grease. |
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3
Done
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While Pork Is Cooking, Chop Onions and Garlic. Add to Sausage. |
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4
Done
|
Add White Wine and Vinegar. Add Sugar. Stir Well. |
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5
Done
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Add Chili Oil and Peppercorns. Stir Well. |
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6
Done
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Once Most of Liquid Has Been Absorbed by Meat, Prepare Dough. |
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7
Done
|
Separate Dough Into 8 Biscuits. Press or Roll Each Into 6-Inch Round. |
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8
Done
|
Divide Filling Evenly Onto Half of Each Biscuit Round to Within 1/4 Inch of Edge. |
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9
Done
|
Fold Dough Round Over Filling; Press Edges to Seal. Place on Ungreased Cookie Sheet. |
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10
Done
|
Bake 15 to 20 Minutes or Until Edges Are Golden Brown. |
