Rou Jia Mo

Name: Rou Jia Mo
Cook time: 150 min
Total time: 150 min
Ingredients: 125g Pork Belly, cut into large cubes; 1/2 tbsp Light Soy Sauce; 1/4 tbsp Dark Soy Sauce; 1/2 tbsp Shaoxing Wine; 0.9 cube of Rock Sugar, small; 1/4 stick of Cinnamon Stick; 1/2 Star Anise; 0.9 slice of Ginger, fresh, sliced; 1/2 Bay Leaf; 125ml Water, enough to cover meat; 2/3 Spring Onion, finely chopped; 75g All-purpose Flour; 1/4 tsp Instant Yeast; 40ml Warm Water; 1/8 tsp Salt

Rou Jia Mo is a classic Chinese pork sandwich with tender, braised pork tucked into a crisp, homemade flatbread. The pork slowly simmers with soy sauce, Shaoxing wine, spices, and aromatics until rich and savory, while the dough is shaped and pan-cooked into golden rounds. Finished with chopped spring onions and a little braising sauce, each bun is juicy, fragrant, and deeply flavorful.

Rou Jia Mo is a classic Chinese pork sandwich with tender, braised pork tucked into a crisp, homemade flatbread. The pork slowly s... Show more

By Big Nibbles · Original recipe

Health Grade

C · Balanced

Time

2 hrs30 min

Price

2,77 €

Calories

794 kcal

high protein

low sugar

comfort food

chinese

Method

Wash the aromatics

Rinse the Ginger (fresh, sliced) and Spring Onions (finely chopped) under cool running water, then pat them dry well. If the ginger is not already sliced, cut it into thin slices. Trim the spring onions and set them aside for chopping later.

Start the braise

Place the Pork Belly (cut into large cubes) in a large deep pot or Dutch oven. Add the Light Soy Sauce, Dark Soy Sauce, Shaoxing Wine, Rock Sugar (small), Cinnamon Stick, Star Anise, Bay Leaves, and the sliced ginger. Pour in enough Water (enough to cover meat) to fully cover the pork by about 1 inch, then give everything a gentle stir so the seasonings are evenly distributed.

Simmer until tender

Set the pot over high heat and bring it to a boil, skimming off any foam if you see it. Lower the heat to maintain a very gentle simmer, cover, and cook for 1 1/2 to 2 hours, stirring occasionally, until the pork is very tender and the liquid has reduced to a glossy, flavorful sauce. The pork should yield easily when pressed with a spoon.

Mix the dough

While the pork cooks, combine the All-Purpose Flour, Instant Yeast, and Salt in a mixing bowl. Pour in the Warm Water gradually, mixing with your hand or a spoon until a shaggy dough forms and there are no dry patches of flour left.

Knead and rest

Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until it feels smooth, supple, and elastic. Return it to the bowl, cover it, and let it rest for 30 minutes so it relaxes and becomes easier to shape.

Shape the flatbreads

Finely chop the spring onions and set them aside for the filling. Divide the rested dough into equal portions. Roll each piece into a long rope, flatten it slightly, then coil it into a tight spiral. Stand each spiral upright, press it down with your palm into a thick puck, and roll it into a flat round about 1/2 inch thick.

Heat the pan

Set a dry heavy skillet or flat pan over medium-low heat and let it warm up for 2 to 3 minutes. You want steady, gentle heat so the flatbreads cook through before the outside gets too dark.

Cook the breads

Lay the shaped flatbreads in the dry pan without crowding. Cook for 3 to 5 minutes on the first side, then flip and cook for 3 to 5 minutes more, until both sides are golden with a lightly crisp exterior and the centers are cooked through. Transfer them to a clean towel to keep warm while you finish the rest.

Chop the filling

Lift the tender pork out of the braising liquid and place it on a cutting board. Finely chop the meat until it is coarse but easy to stuff into the breads. Transfer it to a bowl, add the chopped spring onions, and spoon in a little of the reduced braising liquid to keep the filling juicy and glossy. If the liquid in the pot still seems thin, simmer it uncovered for a few minutes until it thickens slightly before adding it.

Stuff and serve

Slice each warm flatbread horizontally to make a pocket, stopping short of cutting all the way through. Fill each one generously with the chopped pork mixture, pressing it in so every bite gets plenty of meat. Serve right away while the bread is warm and the filling is juicy.