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Rou Jia Mo (Chinese Pork Sandwich, )

Rou Jia Mo (Chinese Pork Sandwich, )


Introduction
Rou Jia Mo , often called the “Chinese hamburger,” is a famous street food from Shaanxi Province. It consists of a crispy yet chewy flatbread stuffed with tender, braised pork that has been cooked in a rich, aromatic sauce. The bread is baked until golden and slightly crunchy on the outside, while the pork filling is juicy, savory, and fragrant with Chinese spices. This dish is hearty, satisfying, and one of the most beloved snacks in China.

Ingredients (Serves 4–5 sandwiches)

For the bread (Mo, ):

  • All-purpose flour – 300 g (about 2 ½ cups)

  • Warm water – 160 ml (⅔ cup, adjust as needed)

  • Yeast – 1 teaspoon

  • Sugar – 1 teaspoon

  • Salt – ½ teaspoon

  • Vegetable oil – 1 teaspoon

For the pork filling:

  • Pork belly or pork shoulder – 600 g (cut into large chunks)

  • Ginger – 4 slices

  • Garlic – 5 cloves, smashed

  • Star anise – 2

  • Bay leaves – 2

  • Cinnamon stick – 1 small piece

  • Dried chili peppers – 2–3 (optional)

  • Light soy sauce – 3 tablespoons

  • Dark soy sauce – 1 tablespoon

  • Shaoxing wine – 3 tablespoons

  • Rock sugar (or regular sugar) – 1 tablespoon

  • Water – enough to cover the pork

  • Salt – to taste

  • Fresh cilantro – a handful, chopped (optional, for garnish)

Instructions

Step 1 – Make the bread (Mo)

  1. In a bowl, mix warm water, yeast, and sugar. Let sit for 5 minutes until foamy.

  2. Add flour and salt, then knead into a smooth dough (about 8–10 minutes). Cover and let rise for 1 hour until doubled in size.

  3. Punch down the dough and divide into 4–5 equal pieces. Roll each into a ball, then flatten into discs about 1 cm thick.

  4. Heat a skillet or bake in a preheated oven at 200°C (400°F) until both sides are golden brown and the bread is cooked through (about 8–10 minutes). The bread should be crispy outside and soft inside.

Step 2 – Braise the pork

  1. Blanch pork chunks in boiling water for 2–3 minutes to remove impurities, then drain.

  2. Heat a pot with a little oil, add ginger, garlic, star anise, bay leaves, cinnamon, and chili peppers. Stir until fragrant.

  3. Add the pork, soy sauces, Shaoxing wine, and sugar. Stir to coat evenly.

  4. Pour in enough water to cover the pork, bring to a boil, then reduce heat to low. Cover and simmer for about 1.5–2 hours, until the pork is tender and easily shredded.

  5. Remove pork from the sauce, shred into small pieces, then mix with some of the braising liquid for extra flavor.

Step 3 – Assemble Rou Jia Mo

  1. Slice open each bread (do not cut all the way through).

  2. Stuff generously with shredded braised pork.

  3. Add chopped cilantro if desired for freshness.

Tips for Success

  • Pork belly provides a balance of lean and fatty meat, making the filling juicy. Pork shoulder works as a leaner option.

  • The bread can also be cooked in a cast-iron skillet for an extra crispy crust.

  • For authentic Shaanxi-style Rou Jia Mo, use lao mian bread (a denser, slightly chewy flatbread).

✨ With its crispy bread and flavorful pork filling, Rou Jia Mo is the perfect combination of texture and taste—savory, aromatic, and absolutely satisfying. No wonder it’s often called the “Chinese hamburger”!


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