Chinese
Chinese Meat Burger
Rou jia mo with crisp-edged flatbread stuffed with juicy chopped braised pork and warm Shaanxi spice.
8 servings · 90 minutes prep · 190 minutes cook
Ingredients
Pork
- 3 lb pork shoulder, cut into large chunks
- 2 tbsp avocado oil
- 1/2 cup shaoxing wine
- 1/3 cup light soy sauce
- 1 tbsp dark soy sauce
- 2 oz rock sugar
- 4 pieces, thinly sliced
- 3 whole scallions, cut into sections
- 2 whole star anise
- 1 whole cinnamon stick
- 1 whole bay leaf
- 1 tsp fennel seeds
- 2 1/2 cups water
Buns
- 3 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp kosher salt
- 1 cup water
- 2 tbsp avocado oil
Directions
Method
- Brown pork shoulder in avocado oil over medium-high heat until well caramelized on several sides. Add Shaoxing wine, light soy sauce, dark soy sauce, rock sugar, ginger, scallions, star anise, cinnamon stick, bay leaf, fennel seeds, and water.
- Bring to a simmer, cover partially, and cook until the pork is fork-tender, easily shreddable, and about {{temperature:195°F}}, 2 1/2-3 hours. Remove and finely chop the pork. Strain and reduce the braising liquid until slightly syrupy, then mix in enough to keep the meat juicy.
- Mix flour, instant yeast, salt, and warm water into a dough. Knead until smooth, about 8 minutes. Cover and rest for 1 hour.
- Divide the dough into 8 pieces. Roll each into a rectangle, brush lightly with avocado oil, roll into a cylinder, coil into a spiral, and rest for 15 minutes.
- Flatten each spiral into a 5-inch round. Cook in a dry skillet over medium heat until golden brown and cooked through, 4-5 minutes per side.
- Split the buns nearly through the side and stuff generously with the chopped braised pork.
