Rou Jia Mo (Chinese Hamburger)

500g pork belly
2 spring onions, cut into lengths
1 thumb-sized ginger, sliced
3 garlic cloves, bashed
Small handful coriander (optional)
Vegetable oil

The Braising Sauce
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing rice wine
Rock sugar (or sugar)
Water (to cover)

The Spices
1 star anise
2 cloves
1 small piece cinnamon bark
1 teaspoon Sichuan peppercorns
1 bay leaf (optional)
Dried chilli (optional)

The Flatbread (Mo)
300g plain flour
½ teaspoon baking powder
½ teaspoon yeast
Pinch salt
1 tablespoon vegetable oil
150ml water

PREPARATION

1. Bring a pot of water to the boil and blanch the pork belly for 2–3 minutes to remove impurities, then drain.

COOKING

1. Heat a pot with oil and melt the rock sugar until it forms a golden caramel.
2. Carefully add water, then add spring onions, ginger, garlic and all the spices.
3. Add the pork belly along with light soy sauce, dark soy sauce and Shaoxing wine.
4. Bring to a boil, then reduce to a low simmer, cover and cook for 2½–3 hours until tender.
5. Meanwhile, mix flour, baking powder, yeast, salt and oil, then add water to form a dough.
6. Knead for 7–8 minutes until smooth, then cover and rest for 20 minutes.
7. Divide the dough into portions, roll into discs, then shape into round flatbreads.
8. Cook the flatbreads in a dry pan until lightly browned on both sides, then finish in the oven at 180°C for 3–4 minutes.
9. Remove the braised pork and finely chop it, mixing lean and fatty pieces together.
10. Slice open each flatbread, leaving a hinge, and fill with the chopped pork (and herbs if using).
11. Spoon over a little braising liquid and serve immediately.

School of Wok Tips

• Blanching the pork improves the clarity and flavour of the braising liquid.
• Long, slow cooking is key for tender, flavourful meat.
• Mix fatty and lean pork for the best texture.
• Adding braising liquid at the end keeps the sandwich juicy.

FAQs

Why is it called a Chinese hamburger?
Because it features meat stuffed inside bread, similar in concept to a burger.

Can I use other meats?
Yes, beef or lamb can be used, though pork belly is traditional.

Do I need all the spices?
No, but star anise, cinnamon and Sichuan peppercorns are key for authentic flavour.