Posted February 23, 2026

Rou Jia Mo

Jay Jayawarna, Johnston’s Group of Companies

A savoryShaanxi-style pork burger with tender braised pork and fluffy flatbread.

500 g Johnston's Pork Belly cut into 2-inch chunks
2 tbsp oil
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Shaoxing wine
1 tbsp rock sugar or regular sugar
4 cups water
Spices: 2 star anise, 1 cinnamon stick, 3-4 dried chili peppers, 1 tsp Sichuan peppercorns, 3 slices ginger, 2 garlic cloves (smashed), 1 bay leaf

Step 1: In a pot, cover pork with cold water. Bring to a boil, then simmer for 5 minutes. Drain and rinse to remove impurities.
Step 2: Heat oil in a pot. Add sugar and cook until melted and amber. Add pork chunks and sear until lightly browned. Toss in all spices (star anise, cinnamon, Sichuan peppercorns, etc.) and stir until fragrant.
Step 3: Add soy sauces, Shaoxing wine, and water. Bring to a boil, then simmer covered on low heat for 1.5–2 hours until pork is tender.
Step 4: Remove pork, chop and shred into small pieces, and mix with 2–3 tbsp of the reduced braising liquid. Set aside.

Step 1: Mix flour, yeast, sugar, and warm water. Knead into a smooth dough (5–7 minutes). Add oil and knead again. Cover and rest for 1 hour until doubled.
Step 2: Punch down dough and divide into 6–8 balls. Roll each into a 1/4-inch thick oval. Brush with oil, fold in half, then roll into a round shape.
Step 3: Heat a dry pan over medium. Cook each dough round for 2–3 minutes per side, pressing gently until golden and puffed.

Step 1: Carefully slice open the flatbread, leaving one edge intact (like a pita pocket).
Step 2: Fill the mo with shredded pork. Add cilantro, chili oil, or pickled vegetables if desired.
Step 3: Enjoy immediately while the bread is crispy and the pork is juicy!

Use pork shoulder if belly is too fatty.
If dough doesn’t puff, ensure the pan is hot enough and dough isn’t rolled too thin.
Braise pork a day ahead for deeper flavor.