Rou Jia Mo

Making Rou Jia Mo Ahead

The pork keeps refrigerated 4 days and freezes 3 months. Bake the bread fresh.

Making Rou Jia Mo

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1. Mix the flour, yeast, warm water and salt and knead 10 minutes to a firm dough. Cover and prove 60 minutes.

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2. Blanch the pork in boiling water 5 minutes, then drain and rinse it.

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3. Brown the pork in the oil, then add both soy sauces, the wine, rock sugar, ginger, spring onions, all the spices, the water and the salt.

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4. Simmer, covered, 2 hours 30 minutes, until the pork is completely soft.

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5. Divide the dough into 6, roll each into a rope, coil it and flatten into a 10 cm disc.

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6. Cook the discs on a dry griddle over medium heat 4 minutes a side, pressing, until marked and puffed.

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7. Finish them in the oven at 200°C / 390°F fan / 220°C / 430°F / gas 7 for 6 minutes, until crisp and hollow.

   Mark done Start 6 min timer

8. Lift the pork out, discard the bones and any hard skin, and chop it on a board with some of the jelly, the coriander and the green chilli.

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9. Split each bread round its equator and pack the chopped pork in.

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Related guide: Prep, cook and total time.

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Tips for Success

• Chop the meat. Shredded pork falls straight out.
• A crisp baijimo, not a soft bun.
• Include some of the braising jelly — it is the binder.

Behind the Recipe

The meat is chopped, not shredded or sliced — a cleaver, a board, and enough chopping that the fat and the lean become one mixture held together by the braising jelly. Shredded pork falls out of the bread. The bread is a baijimo, cooked on a dry griddle and finished in the oven, so it has a crisp skin and a hollow inside; a soft bun collapses under the wet meat within a minute. Split it round the equator and keep the crust intact.

Serving Ideas

Liangpi · A cold beer · Pickled garlic

Sides from the same cuisine on this site: Vegan Fried Rice.

Changing the Recipe

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Questions About Rou Jia Mo

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

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