Rou Jia Mo (肉夹馍)
Rou Jia Mo (肉夹馍)
Ingredients
For the Braised Pork (Rou)
- 300 g pork belly or shoulder, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon granulated sugar
- 3 garlic, cloves, minced
- 1 tablespoon ginger, sliced
- 1 star anise
- 1 small cinnamon stick
- 400 ml water
For Assembly and Garnish
- 2 flatbread, (mo), store-bought or homemade
- 1 green chili, chopped, optional
- fresh coriander, for garnish, chopped
Instructions
- 1
In a medium pot or Dutch oven, add the pork belly or shoulder. Cover with cold water and bring to a boil over high heat. Boil for 5 minutes, then drain the pork and rinse thoroughly under cold water to remove any impurities. This blanching step helps to clean the pork and remove any gamey odors.
⏱️ 10 min
- 2
Return the blanched pork to the clean pot. Add the soy sauce, dark soy sauce, granulated sugar, minced garlic, sliced ginger, star anise, cinnamon stick, and 400 ml of water. The water should just barely cover the pork; add a little more if needed.
⏱️ 5 min
- 3
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes, or until the pork is very tender and easily shreds with a fork. Stir occasionally to prevent sticking.
⏱️ 90 min
- 4
Once the pork is tender, remove it from the pot and place it on a cutting board. Reserve the braising liquid. Using two forks or a knife, finely chop or shred the pork. You can also chop some of the fat for extra flavor and moisture.
⏱️ 5 min
- 5
Return the chopped pork to the pot with the braising liquid. If the liquid is too thin, you can reduce it over medium-high heat until it thickens slightly to a sauce-like consistency. Mix the pork with the reduced sauce. If using, stir in the chopped green chili.
⏱️ 5 min
- 6
Warm the flatbreads (mo) according to package instructions or by lightly toasting them in a dry pan until soft and slightly warm.
⏱️ 3 min
- 7
To assemble, carefully slice each flatbread horizontally about three-quarters of the way through, creating a pocket. Fill each flatbread generously with the braised pork mixture. Garnish with fresh chopped coriander before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rou Jia Mo (肉夹馍)
For the Braised Pork (Rou)
- 300 g pork belly or shoulder, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon granulated sugar
- 3 garlic, cloves, minced
- 1 tablespoon ginger, sliced
- 1 star anise
- 1 small cinnamon stick
- 400 ml water
For Assembly and Garnish
- 2 flatbread, (mo), store-bought or homemade
- 1 green chili, chopped, optional
- fresh coriander, for garnish, chopped
Instructions
- 1
In a medium pot or Dutch oven, add the pork belly or shoulder. Cover with cold water and bring to a boil over high heat. Boil for 5 minutes, then drain the pork and rinse thoroughly under cold water to remove any impurities. This blanching step helps to clean the pork and remove any gamey odors.
⏱️ 10 min - 2
Return the blanched pork to the clean pot. Add the soy sauce, dark soy sauce, granulated sugar, minced garlic, sliced ginger, star anise, cinnamon stick, and 400 ml of water. The water should just barely cover the pork; add a little more if needed.
⏱️ 5 min - 3
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes, or until the pork is very tender and easily shreds with a fork. Stir occasionally to prevent sticking.
⏱️ 90 min - 4
Once the pork is tender, remove it from the pot and place it on a cutting board. Reserve the braising liquid. Using two forks or a knife, finely chop or shred the pork. You can also chop some of the fat for extra flavor and moisture.
⏱️ 5 min - 5
Return the chopped pork to the pot with the braising liquid. If the liquid is too thin, you can reduce it over medium-high heat until it thickens slightly to a sauce-like consistency. Mix the pork with the reduced sauce. If using, stir in the chopped green chili.
⏱️ 5 min - 6
Warm the flatbreads (mo) according to package instructions or by lightly toasting them in a dry pan until soft and slightly warm.
⏱️ 3 min - 7
To assemble, carefully slice each flatbread horizontally about three-quarters of the way through, creating a pocket. Fill each flatbread generously with the braised pork mixture. Garnish with fresh chopped coriander before serving.
⏱️ 2 min