SnackMain Course

Rou Jia Mo (Chinese Meat Burger)

Name: Rou Jia Mo (Chinese Meat Burger)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 300 g all-purpose flour; 180 ml water warm; 3 g active dry yeast; 500 g pork belly skin on, cut into 3-4 cm cubes; 20 g ginger sliced; 2 pcs star anise; 1 pcs cinnamon stick; 1 pcs bay leaf; 30 ml light soy sauce; 15 ml dark soy sauce; 30 ml shaoxing wine; 10 g rock sugar crushed; 480 ml water; 1 pcs green onion chopped

This recipe creates a classic Rou Jia Mo, a savory Chinese street food consisting of tender, slow-braised pork belly nestled within a freshly baked, crispy flatbread. The rich, aromatic pork filling contrasts beautifully with the warm, slightly chewy bun, offering a satisfying and flavorful snack or light meal.

An original recipe by Forkin

Total time: 3 hr 30 min
Serves: 4
Difficulty: Medium
Per serving: 947 kcal

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

Mise en place

Ingredients

bun

300 gall-purpose flour
180 mlwater, warm
3 gactive dry yeast

filling

500 gpork belly, skin on, cut into 3-4 cm cubes
20 gginger, sliced
2 pcsstar anise
1 pcscinnamon stick
1 pcsbay leaf
30 mllight soy sauce
15 mldark soy sauce
30 mlshaoxing wine
10 grock sugar, crushed
480 mlwater

garnish

1 pcsgreen onion, chopped

Equipment

rolling pin · large bowl · dutch oven · knife · cutting board · heavy-bottomed pot · non-stick pan

The method

Step by step

1
For the buns, dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
About 5 min
Cook’s note: Ensure water is warm, not hot, to activate the yeast properly.
2
In a large bowl, combine the all-purpose flour with the yeast mixture. Knead for 5-7 minutes until a smooth, elastic dough forms.
About 7 min
Cook’s note: If the dough is too sticky, add a little more flour; if too dry, add a tiny bit more water.
3
Cover the dough and let it rest in a warm place for 30 minutes.
About 30 min
Cook’s note: The dough will not double in size like bread dough, but it will relax.
4
While the dough rests, prepare the pork filling. Blanch the pork belly in boiling water for 5 minutes to remove impurities. Drain and rinse well.
About 10 min
Cook’s note: Blanching helps create a cleaner, more flavorful braising liquid.
5
In a heavy-bottomed pot or Dutch oven, add the blanched pork belly, ginger, star anise, cinnamon stick, and bay leaf.
About 2 min
6
Pour in the light soy sauce, dark soy sauce, Shaoxing wine, and the larger quantity of water. Add the rock sugar.
About 1 min
Cook’s note: Rock sugar adds a subtle sweetness and gloss to the pork.
7
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is very tender and easily shreddable.
About 2 hr
Cook’s note: Check occasionally to ensure there's enough liquid; add more hot water if needed.
8
Once the pork is cooked, remove it from the braising liquid. Strain the liquid and discard the aromatics.
About 5 min
Cook’s note: Reserve the braising liquid; it's essential for flavor and moisture.
9
Finely chop or shred the pork belly and mix it with a few tablespoons of the strained braising liquid to keep it moist.
About 5 min
Cook’s note: Chop the pork very finely for the best texture in the bun.
10
Divide the rested dough into 4 equal portions. Roll each portion into a long, thin rectangle.
About 5 min
11
Brush a thin layer of oil over the dough rectangle, then roll it up tightly into a log. Coil the log into a spiral and flatten it into a disc.
About 5 min
Cook’s note: This technique creates the characteristic flaky layers of the bun.
12
Roll each disc out into a round flatbread, about 1 cm thick.
About 5 min
13
Heat a dry non-stick pan or griddle over medium heat. Cook each flatbread for 3-4 minutes per side, until golden brown and cooked through.
About 16 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
14
Slice each cooked flatbread almost all the way through, creating a pocket.
About 2 min
Cook’s note: Be careful not to cut all the way through the bun.
15
Fill each bun generously with the chopped pork belly and garnish with the chopped green onion.
About 2 min
Cook’s note: Add a little extra braising liquid to the pork inside the bun for extra juiciness.

Per serving

Nutrition

48%Score

Calories: 946.9kcal
Protein: 27.9g
Carbs: 61.2g
Fat: 68.5g
Fibre: 3.4g
Sugar: 0.7g

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

Keep it good

Storage

Store leftover pork filling and buns separately in airtight containers in the refrigerator.

Reheating

Reheat the pork filling gently on the stovetop or in the microwave. Reheat buns in a dry pan or toaster oven until crispy.