Rou Jia Mo (Chinese Pork Burger)

Traditional Rou Jia Mo (肉夹馍), often called a Shaanxi pork burger, pairs melt-in-your-mouth braised pork belly (la zhi rou) stuffed inside a crispy, semi-leavened flatbread (bai ji mo).

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% Daily Values based on a 2,000 calorie diet

Step 1

Place the pork belly chunks in a pot of cold water, bring to a boil for 5 minutes, then drain and rinse clean. In a Dutch oven or heavy pot, melt the sugar over medium-low heat until light amber. Add the pork and toss to coat. Stir in the Shaoxing wine, light and dark soy sauces, ginger, green onions, whole spices, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the pork is exceptionally tender.

Step 2

While the pork simmers, dissolve the yeast and sugar in the warm water. In a mixing bowl, combine the flour and salt, then pour in the yeast liquid. Knead for 8 to 10 minutes until a firm, smooth dough forms. Cover and let rest for 45 to 60 minutes (the dough should rise only slightly, as it is meant to be a semi-leavened bread).

Step 3

Divide the rested dough into 6 equal portion balls. Roll each ball into a long, thin oval tongue shape, fold it in half lengthwise, and roll it up into a tight cylinder. Stand the cylinder upright on its end and flatten it with your palm, then roll it into a 4-inch flat disc with a slight concavity in the center.

Step 4

Heat a dry skillet or cast-iron pan over medium-low heat (no oil). Place the dough discs in the pan and cook for 3 to 5 minutes per side until golden brown spots appear on both sides and the bread sounds hollow when tapped.

Step 5

Scoop a few pieces of tender braised pork onto a cutting board alongside a spoonful of chopped cilantro and diced green pepper. Finely chop everything together, drizzling a spoonful of the warm braising broth over top to keep it extra juicy. Slice a flatbread horizontally 3/4 of the way through, stuff generously with the pork mixture, and serve immediately.