Rou Jia Mo: the melt-in-the-mouth Chinese burger with spices
Pour: 12 Mo
Ingredients
For the Meat (serves 6):
- 900 g pork belly or other piece of fatty Meat
- 700 ml water
- 60 ml Shaoxing wine
- 12 g of Sweet candy sugar or 1 tbsp white sugar
- 2 tbsp clear soy sauce
- 1 tbsp dark soy Sauce
- 4 spring onions cut in two
- 3 thin slices of fresh ginger
- 2 star anise
- 1 cinnamon stick
- 1 black cardamom pod
- 2 galangal slices or sand-ginger
- 1 tsp Sichuan pepper
- 3 bay leaves
- Salt according to taste
- 1 bunch fresh coriander coarsely chopped
For the mo Breads (12 rolls) :
- 525 g wheat flour T45 or T55
- 8 g active dry yeast
- 4 g fine salt
- Approx. 240-300 ml warm water
Préparation
Preparing Meat
- Blanch pork belly in boiling water for 3 minutes, just until opaque. Drain, rinse and clean the pan.
- Return the Meat to the pan with the 700 ml water, Shaoxing wine, sugars, soy sauces, spices and herbs. Bring to the boil, then reduce heat to low.
- Simmer gently for 1h30 to 2h, until the Meat is ultra-melting with a fork. Be careful not to boil too hard to preserve the juices.
- Add salt to taste at the end of cooking.
Making the Breads mo
- Mix the flour, baking powder and salt in a bowl.
- Gradually add warm water while kneading. Form a soft, homogeneous ball of Dough.
- Knead for 10 minutes to activate the gluten (by hand or in a food processor with a dough hook).
- Cover and leave to rise for 1 hour at room temperature, until the Dough doubles in volume.
Shaping the mo
- Deaerate the Dough and knead for 5 minutes.
- Divide into 12 equal balls. Keep balls covered under a tea towel.
For each ball
- Roll into a stick shape.
- Roll out into a long strip, fold in half lengthwise.
- Roll into a snail shape, with the end underneath.
- Flatten into a 10 cm disc.
- Cover and leave to stand for 20 minutes.
Cook the mo
- Heat a flat-bottomed (or cast-iron) frying pan, without fat, over medium heat.
- Cook the Breads for 2 minutes on each side, covered, then for a further 1 minute on each side, uncovered, to obtain a beautiful golden color.
Assemble the rou jia mo
- Remove Meat from Broth and chop coarsely.
- Mix with fresh coriander and a little cooking juice, depending on whether you prefer a juicy or more compact result.
- Slice Breads halfway up, garnish generously, and serve while still warm.
Notes
Dumplings & More tips
For an extra kick: add a dash of Chili Pepper oil just before serving.
Vegan option? Swap the Meat for a shredded mushroom (shiitake + oyster mushroom) simmered in the same Broth.
Accompanied by a small smoked black Tea or a cold beer.
