Chinese cuisine

Advanced

Chinese Pulled Pork Buns l Rou Jia Mo

Name: Chinese Pulled Pork Buns l Rou Jia Mo
Prep time: 1 hr
Cook time: 3 hr
Total time: 4 h
Yield: 6 servings
Cuisine: Chinese
Ingredients: 3 lb. Pork Shank; Seasonings; 3 stalks Green Onion; 4 pieces Ginger, Sliced; 2 count Cinnamon Sticks; 3 count Star Anise; 2 tbsp. Rock Sugar; 1 tbsp. Shaoxing Cooking Wine; 2 gallons Water; 0.3 cup Shaoxing Cooking Wine; 0.5 cup Soy Sauce; 0.5 tbsp. Five Spice; Buns; 1 tbsp. Baking Powder; 10 oz. All-Purpose Flour; 1 tbsp. Dry Yeast; 0.5 tbsp. Salt; 0.5 cup Water; Topping 1; 1 cup Jalapeno Slices; 1 cup Red Onion Juliennes; Topping 2; 1 cup Mizuna; 1 cup Purple Cabbage Shaves; Topping 3; 1 cup Yellow Pickled Radish Juliennes; 1 cup Red Chili Slices; 1 cup Green Onion, Julienned; Marinade; 1 tbsp. Soy Sauce

Did you know the Chinese Hamburger, or Rou Jia Mo in Chinese, was named Shaanxi Province’s Intangible Cultural Heritage of 2016 in China? This is one of the most popular street food in Northwest China. Chef John shares a recipe to show you how to make them at home.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 1 hr

COOKING TIME: 3 hr

TOTAL TIME: 4 hr

6 SERVING

Ingredients:

3 lb. Pork Shank
Seasonings
3 stalks Green Onion
4 pieces Ginger, Sliced
2 count Cinnamon Sticks
3 count Star Anise
2 tbsp. Rock Sugar
1 tbsp. Shaoxing Cooking Wine
2 gallons Water
0.3 cup Shaoxing Cooking Wine
0.5 cup Soy Sauce
0.5 tbsp. Five Spice
Buns
1 tbsp. Baking Powder
10 oz. All-Purpose Flour
1 tbsp. Dry Yeast
0.5 tbsp. Salt
0.5 cup Water
Topping 1
1 cup Jalapeno Slices
1 cup Red Onion Juliennes
Topping 2
1 cup Mizuna
1 cup Purple Cabbage Shaves
Topping 3
1 cup Yellow Pickled Radish Juliennes
1 cup Red Chili Slices
1 cup Green Onion, Julienned
Marinade
1 tbsp. Soy Sauce

Directions:

Step 1

In a wok, add cold water and pork shank, water submerge the shank, bring it to boil and simmer for 20 minutes, then take the shank out, empty the wok

Step 2

Use 1 tablespoon soy sauce to coat the shank

Step 3

In the wok, add enough cooking oil, bring to 400-450°f/200-220°c, add the shank in, fry until the shank turns golden brown, take the shank out, pour the oil into a container

Step 4

In the wok, add three whole Green Onion, sliced ginger, cinnamon stick, star anise and rock sugar, stir fry for 2 seconds, deglaze with 1/3 cup Shaoxing cooking wine.

Step 5

Put the shank back to wok, add water (almost cover the shank), 1/2 cup soy sauce and 1/2 tablespoon five-spice, and bring it to a boil.

Step 6

Cover the wok with a lid, and simmer for 3 hours.

Step 7

Take the shank out, and save the meat jus. Put the shank on a cutting board, pull the bone out, use the bone to shred the shank meat, and put the shredded pork in a serving bowl

[Buns] Step 1

Mix all-purpose flour, dry yeast, salt, baking powder, and water. Mix everything together. Knead the dough for 5 minutes.

[Buns] Step 2

Wrap the dough with a plastic wrap, and let it rest for 1 hour

[Buns] Step 3

Remove the plastic wrap, roll the dough to a cylinder and divide it into 4 portions.

[Buns] Step 4

Use a rolling pin to roll out one portion dough to a long oblong, use the short side of oblong to roll the dough up, and set this new roll onto its side.

[Buns] Step 5

Press it down, then roll it out to a disk. Repeat the process for all the portions.

[Buns] Step 6

Use a cast-iron skillet without any oil to form a light crust on both sides of the disk.

[Buns] Step 7

Put the disks into a 300°F (150°C) oven for 5 minutes until they are fully cooked and form a pocket

[Assemble]

Use a knife to cut open the pocket like a clamshell. Put a generous amount of pulled pork into the clamshell. Top it with one of the three toppings.

[Topping 1]

Jalapeno slices and shredded red onion.

[Topping 2]

Mizuna and shredded purple cabbage.

[Topping 3]

Yellow pickled radish, red chili slices, green onion slices.

Final Notes

This Chinese hamburger exists in many different varieties across China. For example, in Muslim regions the meat filling may be lamb, beef, or chicken, while pork meat are the preferred filling elsewhere.