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Rou Jia Mo

Jay Jayawarna, Johnston's Group of Companies
A savoryShaanxi-style pork burger with tender braised pork and fluffy flatbread.
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Ingredients
  

For the Braised Pork:

  • 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

For the Mo (Flatbread):

  • 2 cups all-purpose flour
  • 1 tsp instant yeast
  • ½ tsp sugar
  • ¾ cup warm water
  • 1 tbsp oil

Optional Toppings:

  • Fresh cilantro chopped
  • Chili oil or sauce
  • Pickled vegetables

Instructions
 

Braise the Pork Belly

  • 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.

Make the Mo (Flatbread)

  • 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.

Assemble the Rou Jia Mo

  • 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!

Tips

  • 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.