SnackMain Course

Rou Jia Mo

Name: Rou Jia Mo
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 servings
Cuisine: chinese
Ingredients: 500 g pork belly skin on, cut into 2-inch cubes; 30 g ginger sliced; 2 pcs green onion cut into 2-inch pieces; 2 pcs star anise; 2 pcs bay leaf; 1 pcs cinnamon stick; 0.5 tsp sichuan peppercorn; 4 clove garlic smashed; 2 tbsp dark soy sauce; 3 tbsp light soy sauce; 2 tbsp shaoxing wine; 20 g rock sugar; 700 ml water; 300 g all-purpose flour; 3 g active dry yeast; 160 ml water warm; 0.5 tsp salt; 1 tbsp vegetable oil; 1 pcs green chili finely chopped (optional); 2 tbsp cilantro chopped (optional)

These savory Chinese 'meat burgers' feature tender, flavorful pork belly stewed in aromatic spices, tucked into a crispy, freshly baked flatbread. A classic street food, Rou Jia Mo offers a satisfying blend of textures and rich, savory flavors. It's a comforting and hearty snack or light meal.

An original recipe by Forkin

Total time: 3 hr
Serves: 4
Difficulty: Medium
Per serving: 994 kcal

Allergen information: may contain gluten, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

pork filling

500 gpork belly, skin on, cut into 2-inch cubes
30 gginger, sliced
2 pcsgreen onion, cut into 2-inch pieces
2 pcsstar anise
2 pcsbay leaf
1 pcscinnamon stick
0.5 tspsichuan peppercorn
4 clovegarlic, smashed
2 tbspdark soy sauce
3 tbsplight soy sauce
2 tbspshaoxing wine
20 grock sugar
700 mlwater

flatbread

300 gall-purpose flour
3 gactive dry yeast
160 mlwater, warm
0.5 tspsalt
1 tbspvegetable oil

garnish

1 pcsgreen chili, finely chopped(optional)
2 tbspcilantro, chopped(optional)

Equipment

cast-iron skillet · large bowl · large pot · dutch oven · cutting board · knife · heavy-bottomed pan

The method

Step by step

1
Blanch the pork belly cubes in boiling water for 5 minutes, then drain and rinse well to remove impurities.
About 10 min
2
In a large pot or Dutch oven, combine the blanched pork belly, sliced ginger, green onion pieces, star anise, bay leaves, cinnamon stick, Sichuan peppercorns, smashed garlic, dark soy sauce, light soy sauce, Shaoxing wine, rock sugar, and water.
About 5 min
3
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 2 hours, or until the pork is very tender.
About 2 hr
Cook’s note: The pork should be easily shredded with a fork.
4
While the pork simmers, prepare the flatbread dough. In a large bowl, combine the all-purpose flour, active dry yeast, and salt.
About 2 min
5
Gradually add the warm water to the flour mixture, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
About 10 min
6
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rest in a warm place for 30 minutes.
About 30 min
Cook’s note: This short rest allows the gluten to relax, making the dough easier to work with, but it won't fully double in size.
7
Divide the rested dough into 4 equal portions. Roll each portion into a long rectangle, then brush lightly with vegetable oil.
About 5 min
8
Roll each oiled rectangle tightly into a log, then coil the log into a spiral. Flatten each spiral with the palm of your hand and then roll it into a 4-5 inch round flatbread.
About 8 min
Cook’s note: This coiling technique creates the signature flaky layers of the flatbread.
9
Heat a heavy-bottomed pan or cast-iron skillet over medium heat. Cook each flatbread for 3-4 minutes per side, until golden brown and cooked through.
About 15 min
Cook’s note: Adjust heat as needed to prevent burning. The flatbreads should have a slightly crispy exterior and soft interior.
10
Once the pork is tender, remove it from the pot and finely chop it. Skim off excess fat from the braising liquid and reduce the liquid over high heat until it thickens into a sauce.
About 10 min
Cook’s note: You can use a potato masher to help shred the pork.
11
Combine the chopped pork with some of the reduced braising sauce. Mix in the chopped green chili and cilantro, if using.
About 3 min
Cook’s note: Adjust the amount of sauce to your preference; you want the pork to be moist but not overly saucy.
12
Cut each flatbread open like a pita pocket, but not all the way through. Fill generously with the pork mixture.
About 2 min
Cook’s note: Serve immediately while the flatbreads are warm and crispy.

Per serving

Nutrition

46%Score

Calories: 994.4kcal
Protein: 29.1g
Carbs: 64.1g
Fat: 72.2g
Fibre: 3.7g
Sugar: 1.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pork filling and flatbreads separately in airtight containers.

Reheating

Reheat the pork filling gently in a pan or microwave. Reheat flatbreads in a dry skillet or oven until crispy.