Rou Jia Mo

Method

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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 200C fan / 220C / 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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Chef’s Tips

• 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.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Liangpi
• A cold beer
• Pickled garlic

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.