📝 About This Recipe
Often hailed as the world’s oldest sandwich, Rou Jia Mo features succulent, melt-in-your-mouth pork belly braised for hours in a complex, aromatic master stock. This Shaanxi province staple balances the richness of rendered fat with the deep umami of fermented soy and a symphony of warming spices like star anise and Sichuan peppercorns. The result is a tender, hand-chopped filling that is intensely savory, slightly sweet, and utterly addictive when tucked into a crisp, flaky flatbread.
🥗 Ingredients
The Meat
- 2 lbs Pork Belly (skin-on, cut into 2-inch thick slabs)
- 2 inch piece Ginger (smashed)
- 2 tablespoons Shaoxing Wine (for blanching)
The Braising Aromatics
- 1/4 cup Light Soy Sauce
- 2 tablespoons Dark Soy Sauce (for deep mahogany color)
- 30 grams Rock Sugar (approx 5-6 small crystals)
- 3 pieces Star Anise
- 1 piece Cassia Cinnamon Stick
- 3 pieces Bay Leaves
- 1 teaspoon Sichuan Peppercorns
- 1 piece Dried Cao Guo (Black Cardamom) (cracked open)
- 3-5 pieces Dried Chili Peppers (optional, for subtle warmth)
- 5-6 cups Water or Light Pork Stock (enough to fully submerge the meat)
The Finishing Touches
- 1 bunch Fresh Cilantro (finely chopped)
- 1/2 piece Green Bell Pepper (finely minced for crunch)
- 1/2 cup Braising Liquid (reserved for the final mix)
👨🍳 Instructions
-
1
Place the pork belly slabs in a large pot and cover with cold water. Add the smashed ginger and Shaoxing wine. Bring to a boil for 5-8 minutes to remove impurities. Drain and rinse the pork under cold running water, scrubbing off any grey foam.
-
2
In a clean heavy-bottomed pot or Dutch oven, add a tablespoon of oil and the rock sugar over low heat. Stir constantly until the sugar melts into a light amber-colored syrup (caramelization).
-
3
Carefully add the blanched pork belly to the pot, turning each piece to coat it thoroughly in the sugar syrup until the skin looks golden.
-
4
Pour in the light and dark soy sauces, stirring for 1 minute to allow the soy aroma to release and the color to deepen.
-
5
Add the star anise, cinnamon, bay leaves, Sichuan peppercorns, black cardamom, and dried chilies. Stir briefly until fragrant.
-
6
Pour in enough water (or stock) to cover the meat by at least 2 inches. Bring the liquid to a rolling boil, then immediately reduce the heat to the lowest setting.
-
7
Cover with a tight-fitting lid and simmer gently for 2 to 2.5 hours. The meat is ready when a chopstick can pass through the fat and meat with absolutely no resistance.
-
8
Once tender, turn off the heat and let the pork soak in the braising liquid for at least 30 minutes (ideally 1 hour) to absorb maximum flavor.
-
9
Remove the pork slabs from the liquid and place them on a large cutting board. Using a heavy cleaver, coarsely chop the meat (including the skin and fat) into small, irregular chunks.
-
10
Add the finely minced green pepper and cilantro to the pile of chopped meat on the board.
-
11
Drizzle about 1/4 to 1/2 cup of the concentrated braising liquid over the meat mixture and continue chopping briefly to incorporate the juices and aromatics.
-
12
Slice your 'Mo' (flatbread) horizontally, leaving one edge attached like a hinge. Stuff generously with the warm, juicy pork mixture and serve immediately.
💡 Chef's Tips
Don't trim the fat; the magic of Rou Jia Mo lies in the rendered pork fat emulsifying with the braising liquid to create a juicy filling. Using rock sugar instead of granulated sugar provides a glossy, crystalline sheen to the meat that is characteristic of authentic braises. If you have time, make the pork a day in advance; the flavors deepen significantly after an overnight soak in the fridge. Save the leftover braising liquid! Strain it and freeze it to use as a 'master stock' for your next batch—it only gets better with age.
🍽️ Serving Suggestions
Serve inside toasted 'Bai Ji Mo' (Shaoxi style flatbreads) or any sturdy, crusty pita-style bread. Pair with a side of Liangpi (Cold Skin Noodles) for the ultimate traditional Xi'an meal combo. Serve with a side of pickled garlic cloves or a vinegary cucumber salad to cut through the richness of the pork. Pair with a glass of ice-cold Suanmeitang (Sour Plum Drink) to refresh the palate between bites.