Rou jia mo (Chinese Burger)

41 mins
Serves 1
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Directions

  1. 1Cut pork belly into 2cm chunks. Add to pot with cold water and boil. Remove the scum, drain, and rinse with water.
  2. 2Add pork back to a clean pot. Add cooking wine and enough water to cover the pork. Add soy sauces, ginger, garlic, bay leaves, and star anise. Bring to a boil, then lower to a simmer and cover. Cook for about 1-1 ½ hours until tender.
  3. 3Add sugar and bring to a rolling boil. Reduce until the braising liquid becomes a thick glaze.
  4. 4Combine flour, sugar, yeast, salt, baking powder, and water in a bowl. Mix together with a spoon or a stand mixer with a dough hook. Knead by hand for 10 minutes or with a stand mixer.
  5. 5Leave to prove in the bowl for 30 minutes, covered.
  6. 6Separate the dough into workable portions and feed them through a pasta machine, starting at the thickest and finishing at the thinnest setting. Feed the dough through the thickest setting 3 times first.
  7. 7Lay out the rolled dough sheet on a work surface and brush with melted lard or butter. Start rolling the dough from one side, stretching the dough as you roll. Stop rolling about 20cm towards the end. Cut thin lines into the dough with a knife or lattice roller. Continue rolling.
  8. 8Firmly press down on the rolled dough, then use a rolling pin to form a disc (about 4cm diameter). Leave the discs to prove for an hour, covered.
  9. 9On a medium-high heat pan, fry the dough on both sides for 3 minutes until golden brown. Finish cooking in the oven for 10 minutes at 190°C.
  10. 10Place braised pork into sliced bun, garnished with fresh green scallions, coriander, and sesame seeds.

Ingredients

  • 500 g pork belly
  • 2 tbsp rock sugar or granulated sugar
  • 200 ml Shaoxing cooking wine
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 5 slices ginger
  • 3 cloves garlic
  • 2 pcs bay leaves
  • 3 pcs star anise
  • 400 grams all-purpose flour
  • 1 tbsp granulated sugar
  • 1.5 tsp instant yeast
  • 0.5 tsp kosher salt
  • 0.5 tsp baking powder
  • 200 grams water
  • 1 lard

Equipment

stand mixerdough hookrolling pinpasta machineknifefrying panbaking trayoven