Rou Jia Mo
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Prep Time
1 hr 30 mins
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Cook Time
3 hrs
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Resting Time
1 hr 30 mins
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Total Time
4 hrs 30 mins
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Servings
12 sandwiches
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Calories
807 kcal
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Course
Main Course
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Cuisine
Chinese
Rou Jia Mo
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Rou jia mo also called làzhī ròu jiā mó is a bun (baijimo) filled with braised pork typical of Shaanxi cuisine in China.
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Ingredients
For the pork
- 3 lb pork belly
- 3 cups water
- ¼ cup Shaoxing wine
- 1 tablespoon brown sugar
- 3 tablespoons light soy sauce
- 2 tablespoons black soy sauce
- 6 small scallions , halved
- 4 teaspoons grated fresh ginger
- 1 small dried red pepper , rehydrated and cut into thin strips
- 1 small green hot pepper , cut into rings
- 3 anise stars
- 1 stick cinnamon
- 1 piece dried tangerine Peel , cut into small pieces
- 1 pod tsao-ko cardamom (black cardamom)
- 1 tablespoon fresh galangal , grated
- 1 tablespoon Sichuan pepper
- 3 bay leaves
- 4 tablespoons soybean (or peanut oil)
- ½ teaspoon ground cumin
- 1 small bunch cilantro , chopped
- 2 scallions , cut into rings
- salt
For the rolls
- 5 cups all-purpose flour , sifted
- 2 teaspoons active dry yeast
- ¾ teaspoon salt
- 1 cup lukewarm water , at 95 F / 36 ° C
Equipment
- Stand mixer
- Rolling pin
- baking sheet
- parchment paper
- Colander
- Wok
Instructions
- Place the whole pork belly in a medium saucepan and fill with just enough water to cover it. Bring to a boil.
- Cover and cook over medium heat for 5 minutes.
- Drain the pork belly and rinse it with lukewarm water.
- Wash the pan.
- Return the pork belly to the clean saucepan and add 4 cups (800 ml) of water, Shaoxing wine, brown sugar, light soy sauce, black soy sauce, green onions, ginger, star anise, cinnamon, black cardamom, galangal, chili peppers, Sichuan peppercorns and bay leaves.
- Bring everything to a boil, then immediately reduce the heat to low, cover and simmer over low to medium heat for 2 hours, or until the meat is tender. To test it, stick a fork in the meat.
- At the end of cooking, add salt.
Buns
- While the pork is simmering, prepare the buns.
- In the bowl of a stand mixer, add the flour and dig a well in the center.
- Add the yeast in the center of this well and add half the lukewarm water.
- Leave to rest for 5 minutes.
- Using the dough hook, slowly combine the ingredients, adding the rest of the water very gradually.
- Knead for 1 minute.
- Add the salt and knead until a smooth, homogeneous ball of dough forms which comes off the sides of the bowl.
- Lower the power of the stand mixer and knead on low to medium speed for 10 minutes to release the gluten and the buns are soft. The dough should not be sticky and should be soft and easy to work with. If necessary, add a little lukewarm water if it is too hard or a little flour if it is too soft and sticky.
- Cover the dough with a cloth and let it rise at room temperature, draft-free, for 1 hour or until at least doubled in volume.
- After pushing, place the dough on a floured work surface and knead it for 5 minutes to degas it.
- Divide the dough into 12 equal pieces of dough and roll them into an oval shape.
- Cover the dough pieces with a cloth to prevent them from drying out while shaping the buns.
- To shape the buns, roll out each dough ball into a long oval shape, with narrow ends, thinly.
- Roll it lengthwise to form a sort of long cigar.
- Roll this long cigar into a whirlpool (snail) making the whirlpools point upwards and press down on them with the palm of the hand.
- Using a rolling pin, gently press down until you form a disc about 4 inches (10 cm) in diameter and ½ inch (1,5 cm) thick.
- Repeat these same steps for all the dough pieces.
- Once the buns are formed, place them gradually, spaced apart, on a tray lined with baking paper.
- Cover the shaped rolls with a cloth and let stand for 25 minutes before baking.
- Preheat a large, flat, thick-bottomed pan or skillet over medium heat.
- Place the buns in the pan about 1 inch (3 cm apart). No fat is needed.
- Cover and bake the buns for about 2 minutes per side. The heat should not be too high, otherwise the buns could burn very quickly.
- After baking the rolls for about 2 minutes on each side, permanently remove the lid and bake again for about 30 seconds on each side until golden brown.
To serve
- Drain the pork and all the ingredients in a fine colander.
- On a wooden board, coarsely chop the pork using 2 knives.
- Heat a wok over high heat and pour in the 4 tablespoons of oil.
- Before the oil reaches its smoke point, add the pork and all the drained ingredients to the wok and sauté over medium heat for 5 minutes, stirring regularly.
- Turn off the heat and let it stand for 1 minute.
- To serve, drain the pork and place in a bowl (save the oil for sautéed noodles, if necessary).
- Add the cumin, scallion rings, and chopped cilantro and mix.
- Cut ⅔ of the bun.
- Arrange the pork and other ingredients in the bun.
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