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Chinese pork burger (Rou Jia Mo 肉夹馍)
5 from 36 votes

Chinese pork burger (Rou Jia Mo 肉夹馍)

Chinese pork burger, or Rou Jia Mo, combines soft pan-cooked flatbread stuffed with tender braised pork belly seasoned with a complex mixture of spices like star anise, cinnamon, fennel seeds, and Sichuan peppercorn. The slow-simmered pork absorbs aromatics and soy-based sauces until tender, then shredded and stuffed into freshly cooked bread with fresh coriander and chili for a balance of richness and bright, spicy notes.

Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 4 burgers
Calories: 505 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the flatbread
  • 2 cups all-purpose flour
  • ½ cup water
  • 1 teaspoon instant yeast see note 1
  • 1 teaspoon sugar
  • 1 teaspoon neutral cooking oil generic cooking oil
For the meat
  • 1 lb pork belly
  • 5 lice ginger
  • 2 talk scallions cut into sections
  • 1 star anise
  • 1 bay leaf
  • 1 piece cassia cinnamon
  • ¼ teaspoon fennel seeds
  • 2 pieces clove optional
  • ½ teaspoon Sichuan peppercorn
  • 4 dried chilli
  • 1 tablespoon soy sauce light
  • ½ tablespoon dark soy sauce
  • 1 tablespoon Shaoxing rice wine
  • ½ tablespoon rock sugar or granulated sugar
  • ½ teaspoon salt
You also need
  • 1 handful Coriander
  • 4 fresh chilli or to taste

Instructions

Prepare the dough
    Cup of Yum
  1. Mix all the ingredients (including the oil). Knead with your hands or a stand mixer until a smooth, firm dough forms (see note 2).
  2. Cover the bowl with a wet kitchen towel then leave to rise until double in size (see note 3).
Braise the pork
  1. Blanch the pork in hot water then drain.
  2. Put the pork and all the other ingredients into a pot. Fill with water enough to cover the meat completely.
  3. Bring the water to a boil. Then leave to simmer for at least 1 hour until the meat becomes very tender.
Shape the bread
  1. Cut the dough into 4 equal pieces.
  2. Flatten one piece of dough into a long oval shape.
  3. Roll the dough into a cylinder. Stand the cylinder on one end.
  4. Press it down then flatten it with a rolling pin (about 4 inches/10cm in diameter). Repeat the procedure to finish other pieces of dough
Cook the bread
  1. Place the dough into a frying pan over low heat (without any oil). Cover the pan with a lid.
  2. Flip the bread over when the first side becomes golden brown.
  3. Cook the second side with the lid on (see note 4).
Assemble the burger
  1. When the bread is cool enough to handle, slice open from one side (do not cut through).
  2. Chop the pork, coriander and chilli into small pieces. Pour some broth onto the chopped meat.
  3. Stuff the bread with the filling mixture.
Store & reheat
  1. If you don’t wish to serve the burgers right away, you can assemble them in advance then wrap each one tight in microwave-safe cling film.
  2. Reheat on full power for about 40 seconds in the microwave.

Notes

  • Instant yeast can be used for quick dough rising without prior proofing; adjust quantity accordingly for other yeast types.
  • Dough hydration may vary by flour brand and measuring method; aim for a firm dough needing little flour dusting when rolling.
  • Dough rising time depends on room temperature, ranging roughly 40–90 minutes until doubled in size.
  • Cooking the bread in a heavy, thick-bottomed pan on low heat with a lid helps ensure even cooking; time varies by pan and heat level, about 10 minutes total for both sides.
  • Check flatbread doneness visually and by texture during cooking to avoid under- or overcooking.

Nutrition Information

Serving 1burger Calories 505kcal (25%)

Nutrition Facts

Serving: 4 burgers

Amount Per Serving

Calories 505

% Daily Value*

Serving 1burger
Calories 505kcal 25%

* Percent Daily Values are based on a 2,000 calorie diet.