Rou Jia Mo Spicy Pork Sandwiches

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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.

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Steps

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Heat oven to 375f.

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Cook sausage into ground bits and drain grease.

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While pork is cooking , chop onions and garlic.

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Add to sausage.

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Add white wine and vinegar.

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Add sugar.

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Stir well.

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Add chili oil and peppercorns.

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Stir well.

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Once most of liquid has been absorbed by meat , prepare dough.

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Separate dough into 8 biscuits.

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Press or roll each into 6-inch round.

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Divide filling evenly onto half of each biscuit round to within 1 / 4 inch of edge.

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Fold dough round over filling.

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Press edges to seal.

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Place on ungreased cookie sheet.

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Bake 15 to 20 minutes or until edges are golden brown.

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Immediately remove sandwiches from cookie sheet.

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Serve warm or cool down and serve later cold.

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Ingredients

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pork sausage, green onion, garlic cloves, sake, chili oil, szechuan peppercorns, balsamic vinegar, sugar, refrigerated biscuits