Rou Jia Mo Spicy Pork Sandwiches
Get ready to elevate your sandwich game with these irresistible Rou Jia Mo Spicy Pork Sandwiches—a mouthwatering street food classic from China that’s bursting with bold flavors. Slow-braised pork shoulder or belly is infused with the rich umami of soy sauce, the aromatic warmth of five-spice powder, and the fiery kick of dried chili peppers, creating a tender, melt-in-your-mouth filling. Paired with freshly made skillet-fried flatbreads that are crispy on the outside and fluffy on the inside, this sandwich is a perfect symphony of textures. Customize your Rou Jia Mo with fresh cilantro, tangy pickled vegetables, or extra heat to suit your taste. Whether enjoyed fresh off the skillet or packed for a flavorful meal on the go, these juicy, spicy pork sandwiches are a crowd-pleasing treat. Perfect for fans of Asian street food and anyone craving a bold, satisfying bite!
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Recipe Information
Ingredients
- 500 grams Pork shoulder or pork belly
- 2 tablespoons Shaoxing wine
- 3 tablespoons Soy sauce
- 2 tablespoons Dark soy sauce
- 2 teaspoons Sugar
- 1 teaspoon Five-spice powder
- 3 slices Fresh ginger, sliced
- 3 cloves Garlic, minced
- 3 pieces Dried chili peppers
- 2 pieces Star anise
- 1 stick Cinnamon stick
- 500 milliliters Water
- 300 grams All-purpose flour
- 1 teaspoon Instant yeast
- 150 milliliters Warm water
- 1 teaspoon Salt
- 1 tablespoon Oil
- 2 tablespoons Chopped fresh cilantro
- 2 tablespoons Sliced pickled vegetables (optional)
Instructions
Cut the pork shoulder (or pork belly) into large chunks.
In a skillet, lightly brown the pork chunks over medium-high heat to sear them, then set aside.
In a large pot, combine Shaoxing wine, soy sauce, dark soy sauce, sugar, five-spice powder, ginger slices, minced garlic, dried chili peppers, star anise, cinnamon stick, and 500 mL of water. Bring to a boil.
Add the seared pork into the pot. Reduce to a low simmer and cover. Let the pork braise for 90 minutes, stirring occasionally, until tender and flavorful.
While the pork is braising, prepare the flatbreads: In a mixing bowl, combine all-purpose flour, instant yeast, salt, and warm water. Knead the dough for 8 minutes until smooth.
Cover the dough with a towel and let it rest for 30-40 minutes until it doubles in size.
Once risen, divide the dough into 4 equal portions. Roll each into a ball, then flatten into discs about 1 cm thick.
Lightly oil a skillet and cook each flatbread over medium heat, 3-4 minutes on each side, until golden brown and slightly crispy. Set aside.
When the pork is fully cooked, remove from the pot and shred with two forks. Toss the shredded pork in some of the cooking liquid for extra flavor.
Assemble the Rou Jia Mo by slicing the flatbreads in half horizontally (but not all the way through) and stuffing them with the shredded pork. Add chopped fresh cilantro and sliced pickled vegetables for extra flavor and heat, if desired.
Serve warm and enjoy your Rou Jia Mo Spicy Pork Sandwiches!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1576 mg | 69% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 2.9 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
