Rou Jia Mo: Shaanxi Braised Pork Burgers
Rou jia mo consists of slow-braised, heavily spiced pork belly chopped fine and stuffed into a crispy, unleavened flatbread. The secret is the depth of the braising liquid and the contrast between the tender, fat-rich meat and the sturdy, toasted texture of the bread.
- Difficulty
- Intermediate
- Total time
- 4 hr
- Hands-on
- 1 hr
- Serves
- 6
Ingredients
- 2 lb pork belly, skin on
- 3 star anise
- 1 piece cassia bark or cinnamon stick
- 3 tbsp dark soy sauce
- 1 piece ginger, smashed
- 3 cups all-purpose flour
- 1 cup warm water
- 1 tsp active dry yeast
Step by step
Sear the pork
Place the pork belly skin-side down in a dry Dutch oven over medium heat. Brown until the fat renders and the skin turns golden, then cover with water and add aromatics and soy sauce.
Braise
Simmer on low for 2.5 hours. The pork is finished when it yields to the slightest pressure of a chopstick.
Prepare dough
Mix flour, water, and yeast into a stiff dough. Knead for 10 minutes until smooth, then let it rest covered for 45 minutes.
Shape and toast
Divide dough into six portions. Roll into thin discs and toast in a dry skillet over medium-low heat until brown spots appear and the interior is fully set.
Assemble
Slice the bread horizontally but not all the way through. Mince the pork with a splash of the cooking liquid and stuff it generously into the pocket.
Questions people ask
Can I use store-bought pita?
Pita is too airy and soft. You need a dense, unleavened bread to stand up to the braised meat.
How do I know the pork is done?
The fat should look translucent and the meat should fall apart if you poke it with a fork.
Tips
- Reserve extra braising liquid to drizzle into the sandwich right before serving.
- Use a cast iron skillet for the bread to ensure an even, deep sear.
- If the pork is too lean, it will be dry; choose belly with a visible layer of fat.
Variations
- Spicy Version: Add two dried red chiles to the braise and mix finely chopped jalapeño into the pork before stuffing.