Want more deliciousness? Follow me on X @TeresasRecipes
Authentic Chinese Hamburger (Rou Jia Mo)
Experience a delightful burst of flavors with this authentic Chinese hamburger, fondly known as Rou Jia Mo. Originating from Shaanxi Province, it's a well-loved street food in China that has been enjoyed since the Qin Dynasty. The recipe features succulent stewed pork belly tucked into homemade, toasty flatbread. Each bite is a fusion of savory richness, spiced to perfection and imbued with the warmth of home-cooked goodness.
Ingredients
- Vegetable oil
- 2 tablespoons + more for greasing
- Sugar
- 1 tablespoon
- Salt
- 1 teaspoon
- Yeast
- 1 tablespoon
- All-purpose flour
- 2 cups
- Warm water
- 3/4 cup
- Green onions
- 2, chopped
- Ginger
- 1-inch piece, peeled and minced
- Garlic
- 2 cloves, minced
- Chinese five spice powder
- 1 teaspoon
- Soy sauce
- 1/2 cup
- Pork belly
- 1 pound
- Water
- 4 cups
Instructions
- Cut the pork belly into chunks and place in a pot with the soy sauce, five spice powder, garlic, ginger, and green onions. Pour in water enough to cover the pork.
- Bring the pot to a boil, then reduce the heat and simmer for 2 hours until the pork is tender.
- While the pork is stewing, prepare the flatbread dough. Combine the flour, yeast, salt, and sugar in a bowl. Gradually add warm water, mixing until a dough forms.
- Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- Place the kneaded dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
- After the dough has risen, divide it into 4 equal pieces. Roll each piece into a flat circle.
- Heat 2 tablespoons of vegetable oil in a pan over medium heat. Cook each flatbread until golden brown on both sides. Set aside.
- Once the pork is tender, remove it from the pot and shred with a fork.
- Serve the shredded pork in the freshly cooked flatbread. Enjoy your homemade Rou Jia Mo while it's warm.
Tips
- For a more traditional taste, replace the soy sauce with dark soy sauce.
- You can also use beef or lamb instead of pork belly.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 2 hours 30 minutes Calories: 650 Fat: 30g Carbs: 60g Protein: 35g Sodium: 1800mg Sugar: 3g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...