Chinese pork burger (Rou Jia Mo 肉夹馍)
A simple pan-baked flatbread stuffed with spiced pork belly, fresh coriander and chilli, Chinese pork burger is tangy, flavourful, moist and extremely comforting.
Servings: 4 burgers
Ingredients
For the flatbread
- 2 cups all-purpose flour
- ½ cup water
- 1 teaspoon instant yeast see note 1
- 1 teaspoon sugar
- 1 teaspoon cooking oil
For the meat
- 1 lb pork belly
- 5 slice ginger
- 2 stalk 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 peppercorns
- 4 dried chilli
- 1 tablespoon light soy sauce
- 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 chili or to taste
Instructions
Prepare the dough
- Mix all the ingredients (including the oil). Knead with your hands or a stand mixer until a smooth, firm dough forms (see note 2).
- Cover the bowl with a wet kitchen towel then leave to rise until double in size (see note 3).
Braise the pork
- Blanch the pork in hot water then drain.
- Put the pork and all the other ingredients into a pot. Fill with water enough to cover the meat completely.
- Bring the water to a boil. Then leave to simmer for at least 1 hour until the meat becomes very tender.
Shape the bread
- Cut the dough into 4 equal pieces.
- Flatten one piece of dough into a long oval shape.
- Roll the dough into a cylinder. Stand the cylinder on one end.
- 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
- Place the dough into a frying pan over low heat (without any oil). Cover the pan with a lid.
- Flip the bread over when the first side becomes golden brown.
- Cook the second side with the lid on (see note 4).
Assemble the burger
- When the bread is cool enough to handle, slice open from one side (do not cut through).
- Chop the pork, coriander and chilli into small pieces. Pour some broth onto the chopped meat.
- Stuff the bread with the filling mixture.
Store & reheat
- 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.
- Reheat on full power for about 40 seconds in the microwave.
Notes
1. I use instant yeast (this is sometimes called “quick”, “fast action” or “easy blend” yeast) which doesn’t need to be frothed before using. You may use other types of yeast following the recommended quantity and mixing method.
2. The ideal flour water ratio may vary slightly depending on the brand of flour and how you measure it (Measuring with cups is less accurate). The dough should be relatively firm so that you don’t need to dust with flour when rolling.
3. Depending on the room temperature it will take between 40 and 90 minutes for the dough to rise.
4. It takes me around 10 minutes in total to cook both sides of the bread in a heavy, thick-bottomed pan. The time required varies depending on the quality of the pan and the heat level. Check the bread if uncertain.
Nutrition
Serving: 1burger | Calories: 505kcal
