Chinese cuisine
Advanced

Chinese Pulled Pork Buns l Rou Jia Mo

Chinese Pulled Pork Buns l Rou Jia Mo
5 stars rating if you like it!
Done
close

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.

Recipe
PRE TIME: 4 hr
COOKING TIME: 0
TOTAL TIME: 4 hr
6 SERVING
Ingredients:
  • 3 lb Pork Shank
  • 1 tbsp Soy Sauce [Marinade]
  • 3 stalks Green Onion [Seasonings]
  • 4 pieces Ginger, Sliced [Seasonings]
  • 2 count Cinnamon Sticks [Seasonings]
  • 3 count Star Anise [Seasonings]
  • 2 tbsp Rock Sugar [Seasonings]
  • 1 tbsp Shaoxing Cooking Wine [Seasonings]
  • 2 gallons Water [Seasonings]
  • 0.3 cup Shaoxing Cooking Wine [Seasonings]
  • 0.5 cup Soy Sauce [Seasonings]
  • 0.5 tbsp Five Spice [Seasonings]
  • 10 oz All-Purpose Flour [Buns]
  • 1 tbsp Dry Yeast [Buns]
  • 0.5 tbsp Salt [Buns]
  • 1 tbsp Baking Powder [Buns]
  • 0.5 cup Water [Buns]
  • 1 cup Jalapeno Slices [Topping 1]
  • 1 cup Red Onion Juliennes [Topping 1]
  • 1 cup Mizuna [Topping 2]
  • 1 cup Purple Cabbage Shaves [Topping 2]
  • 1 cup Yellow Pickled Radish Juliennes [Topping 3]
  • 1 cup Red Chili Slices [Topping 3]
  • 1 cup Green Onion, Julienned [Topping 3]
Directions:
Step 1
Step 1
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
Step 2
2
Use 1 tablespoon soy sauce to coat the shank
Step 3
Step 3
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
Step 4
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
Step 5
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
Step 6
6
Cover the wok with a lid, and simmer for 3 hours.
Step 7
Step 7
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
[Buns] Step 1
8
Mix all-purpose flour, dry yeast, salt, baking powder, and water. Mix everything together. Knead the dough for 5 minutes.
[Buns] Step 2
[Buns] Step 2
9
Wrap the dough with a plastic wrap, and let it rest for 1 hour
[Buns] Step 3
[Buns] Step 3
10
Remove the plastic wrap, roll the dough to a cylinder and divide it into 4 portions.
[Buns] Step 4
[Buns] Step 4
11
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
[Buns] Step 5
12
Press it down, then roll it out to a disk. Repeat the process for all the portions.
[Buns] Step 6
[Buns] Step 6
13
Use a cast-iron skillet without any oil to form a light crust on both sides of the disk.
[Buns] Step 7
[Buns] Step 7
14
Put the disks into a 300°F (150°C) oven for 5 minutes until they are fully cooked and form a pocket
[Assemble]
[Assemble]
15
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]
[Topping 1]
16
Jalapeno slices and shredded red onion.
[Topping 2]
[Topping 2]
17
Mizuna and shredded purple cabbage.
[Topping 3]
[Topping 3]
18
Yellow pickled radish, red chili slices, green onion slices.
Final Notes
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.
More Like This
Shrimp Stir Fry | Chef John’s Cooking Class
PREMIUM
Shrimp Stir Fry | Chef John’s Cooking Class
19 min
Better-Than-Takeout Lemon Chicken | Chef John’s Cooking Class
PREMIUM
Better-Than-Takeout Lemon Chicken | Chef John’s Cooking Class
10 min
Shrimp Fried Rice
Shrimp Fried Rice
2 min
Hanging BBQ Pork Ribs
Hanging BBQ Pork Ribs
3 min
Lemon Crispy Roasted Chicken
Lemon Crispy Roasted Chicken
2 min
Roasted Pork Shoulder
Roasted Pork Shoulder
2 min
Dongpo Pork | Chef John’s Cooking Class
PREMIUM
Dongpo Pork | Chef John’s Cooking Class
14 min
Minnan Crispy Vinegar Pork
Minnan Crispy Vinegar Pork
2 min