Rou Jia Mo (Braised Pork Burger)

Cooking With Ye Ye
5 days ago
2 min read

Updated: 4 days ago

Rou jia mo is a deeply savory, aromatic Chinese burger or sandwich, packed with slow-braised pork infused with warming spices. The filling is rich and juicy. Tucked into a soft mo (flatbread), each bite is hearty and comforting.

Ingredients - 3 to 4 Burgers

1 lb of pork belly or shoulder
3 large slices of ginger
1 Tbsp Shaoxing wine
2 Tbsp granulated sugar
1 Tbsp light soy sauce
2 Tbsp dark soy sauce
Salt (to taste)
1 to 2 jalapeño or serrano peppers, or half a bell pepper or other sweet peppers.

Spice Mix

I prefer using store-bought spice mix for braising, like this one. Each bag is usually enough for a large batch of pork - 3 to 5 lbs. I recommend using only 1/3 cup for 1 lb to 2 lb of pork. You can split them into smaller portions and put them into spice bags that seal on top. They are usually available at any kitchen store.

Or you can make your own spice mix with the following ingredients. Put them in a cloth space bag.

2 star anise
1 small cinnamon stick
2 cardamom pods
2 bay leaves
1/2 tsp fennel seeds
1/2 tsp of cloves
1 tsp Sichuan peppercorns

Braise Pork

Boil 4 to 5 cups of water. Add pork chunks and blanch for 1 to 2 minutes. Discard the water, then wash and rinse the pork.

Add the pork to a small pot. Add 4 to 5 cups of water (pork should be submerged in the water), ginger, and a spice bag or homemade spice mix. Add 2 Tbsp sugar, 1 Tbsp light soy sauce, 2 Tbsp dark soy sauce, and 1 Tbsp Shaoxing wine.

Bring the pot to a boil. Then simmer for 45 minutes over medium-low heat, covered. Remove the spice bag. Add 1 tsp salt or more to taste. Half-cover the pot to reduce the broth, then simmer for another 45 minutes.

Assemble Burgers

I used bai ji mo, a bread specifically for rou jia mo. You can use pita bread. Toast the burger bread on both sides in a cast-iron or stainless-steel pan over medium heat until warm and slightly browned. Slice the bread open, leaving a little bit attached.