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Recipes
Rou Jia Mo (Pork Belly Buns)

25 INGREDIENTS • 13 STEPS • 6HRS 40MINS

Rou Jia Mo (Pork Belly Buns)

Recipe
4.8
4 ratings
Roujiamo originated from Shaanxi province, also known as Chinese style hamburger. It is a perfect street food with savory filling and chewy bread. Rou means pork, Jia means placing the meat between the bread and mo means bread.
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Rou Jia Mo (Pork Belly Buns)
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China Sichuan Food
I want to use this experience to introduce the world traditional authentic Chinese food.
http://www.chinasichuanfood.com/
Roujiamo originated from Shaanxi province, also known as Chinese style hamburger. It is a perfect street food with savory filling and chewy bread. Rou means pork, Jia means placing the meat between the bread and mo means bread.
6HRS 40MINS
Total Time
$3.64
Cost Per Serving
Ingredients
Servings
6
us / metric
Dough
Water
1/2 cup
Water
Baking Soda
as needed
Baking Soda
Meat Filling
Crystal Sugar
2 tsp
Crystal Sugar
Scallion
1 bunch
Scallion
5 scallions per 6 servings
Water
to taste
Water
as needed
Fresh Ginger
1 in
Salt
1 tsp
Spices
Sichuan Peppercorns
1 tsp
Sichuan Peppercorns
Cinnamon Stick
1
Cinnamon Stick
Whole Clove
5
Whole Cloves
Galangal
1 piece
Fructus Amomi
1
Fructus Amomi
Dried Ginger
2 pieces
Dried Ginger
Sand Ginger
1 piece
Sand Ginger
Whole Nutmeg
1
Whole Nutmeg
Dried Tangerine Peel
1 piece
Dried Tangerine Peel
Topping
Ground Cumin
to taste
Ground Cumin
Nutrition Per Serving
VIEW ALL
Calories
707
Fat
45.0 g
Protein
15.3 g
Carbs
52.3 g
Add to plan
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Rou Jia Mo (Pork Belly Buns)
Save
author_avatar
China Sichuan Food
I want to use this experience to introduce the world traditional authentic Chinese food.
http://www.chinasichuanfood.com/
Cooking InstructionsHide images
step 1
Soak the Pork Belly (1.1 lb) in clean water for around 2 hours. Change water twice during the process.
step 2
Put the Sichuan Peppercorns (1 tsp), Star Anise (2), Cinnamon Stick (1), Whole Cloves (5), {@11:}, {@10:}, Fennel Seeds (1 tsp), Fructus Amomi (1), Dried Ginger (2 pieces), Sand Ginger (1 piece), Whole Nutmeg (1), and Dried Tangerine Peel (1 piece) in cheese cloth and tie the top.
step 3
In a pot, add pork belly, the spice bag, Fresh Ginger (1 in), Crystal Sugar (2 tsp), Scallion (1 bunch), Salt (1 tsp) and Dark Soy Sauce (3 Tbsp). Pour in enough Water (to taste) to cover the pork belly. Bring to boiling then turn now the flame and simmer for 2 hours.
step 3 In a pot, add pork belly, the spice bag, Fresh Ginger (1 in), Crystal Sugar (2 tsp), Scallion (1 bunch), Salt (1 tsp) and Dark Soy Sauce (3 Tbsp). Pour in enough Water (to taste) to cover the pork belly. Bring to boiling then turn now the flame and simmer for 2 hours.
step 4
Turn off the fire and then soak the pork belly within the soup for at least 2 hours. Reheat it before assembling.
step 5
To make the bun, mix Baking Soda (as needed), Instant Dry Yeast (as needed), and All-Purpose Flour (2 3/4 cups). Stir in Water (1/2 cup). Stir the flour with chopsticks. Knead the dough until smooth. Cover with a wet cloth to rest for 30 minutes to 45 minutes, until the dough increase 1/3 in size.
step 5 To make the bun, mix Baking Soda (as needed), Instant Dry Yeast (as needed), and All-Purpose Flour (2 3/4 cups). Stir in Water (1/2 cup). Stir the flour with chopsticks. Knead the dough until smooth. Cover with a wet cloth to rest for 30 minutes to 45 minutes, until the dough increase 1/3 in size.
step 6
Knead the dough again to pinch the air out. Then roll the dough into a uniform long log around 5 cm in diameter. Cut the long log into 6 equal portions.
step 6 Knead the dough again to pinch the air out. Then roll the dough into a uniform long log around 5 cm in diameter. Cut the long log into 6 equal portions.
step 7
Shape the divided dough into a long, flat log, then roll up the log.
step 7 Shape the divided dough into a long, flat log, then roll up the log.
step 8
Press the rolled log down and roll it into a disc that is 1/2-inch (1 1/2cm) thick. Shape it to a bowl with a hand.
step 8 Press the rolled log down and roll it into a disc that is 1/2-inch (1 1/2cm) thick. Shape it to a bowl with a hand.
step 9
Preheat oven to 190 degrees C (375 degrees F).
step 10
Heat up a pan. Place the bowl shaped dough in a pan to fry until slightly brown over medium fire. Turn over to fry the second side. Repeat the process to finish all the buns.
step 10 Heat up a pan. Place the bowl shaped dough in a pan to fry until slightly brown over medium fire. Turn over to fry the second side. Repeat the process to finish all the buns.
step 11
Transfer the buns to a baking sheet. Bake for 10 minutes so the breads are completely cooked through.
step 11 Transfer the buns to a baking sheet. Bake for 10 minutes so the breads are completely cooked through.
step 12
Take out the meat and finely mince. If you like, add Fresh Cilantro (to taste) and Ground Cumin (to taste).
step 13
Cut 2/3 of the bun from the middle. Lay minced pork and other ingredients within the bun. Serve and enjoy!
step 13 Cut 2/3 of the bun from the middle. Lay minced pork and other ingredients within the bun. Serve and enjoy!
Tags
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Dairy-Free
Comfort Food
Lunch
Snack
Shellfish-Free
Dinner
Chinese
Pork
Sandwiches & Wraps
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