Rou Jia Mo {Chinese Pork Hamburger 肉夹馍}

Instructions

Make the Mo Chinese Burger Buns:

• Gather ingredients.
  
• Measure out 360 g of water in a 2-cup glass measuring cup.
• Add 2 tsp active dry yeast to a small bowl, pour some water from the measuring cup, and whisk well until active dry yeast is fully dissolved and blended.
  
• Place the Kitchen Aid Stand Mixer mixing bowl on the kitchen scale and measure out and add flour, oil, and salt, as well as the yeast paste. Use a silicone spatula to fold the liquid into the flour, until everything is loosely blended. Then attach the mixer and turn at low, till it forms a smooth dough.
  
• If you want to make the dough by hand. Start to knead the bread while gradually adding the remaining water from the measuring cup to the mixing bowl. Use both hands to pull the dough apart and press it together while slowly adding water, until forms a smooth dough.
• Cover the dough with a damp kitchen towel and let it rest & rise for 30 minutes.
• Knead the dough on a lightly floured surface. Divide the dough into 15 equal portions, each weighing about 70 g. For each portion, knead into a spindle shape with narrow ends. Cover them with a food film to prevent them from getting dried out.
  
• For each dough spindle, roll out along the long side into a strip.
  
• Starting from one end, tightly roll the strip into a scroll.
  
• Place the scroll upright, and secure the end of the scroll.
  
• Using both hands to press down the dough scroll. Organize and secure the edge.
  
• Use a rolling pin to roll it out in all directions, still maintaining a round shape, with a diameter of approximately 5 inches (~13 cm).
  
• Place it on a baking pan lined with parchment paper. Repeat for the rest 14 buns. Then place the pans in an enclosed area, such as the oven, and let them rise until they double their size, about 1-2 hours.
  

Cook the Mo Chinese Burger Buns:

• Use your smallest stovetop, turn the heat to medium, and heat a cast iron griddle for 2 minutes, and heat a cast iron frying pan on another stove at medium heat for 2 minutes too.
• Carefully transfer three Mos to the cast iron griddle using A flexible slotter. Let it cook for 2 minutes or till burn marks appear and then flip and cook for the other side for 2 minutes
  
• Transfer the buns to a large cast iron frying pan, turn the heat to simmer, cover it with a lid, and let it cook for 5 minutes, and then flip and continue to cook for another 5 minutes. Remember to cover the cast iron pan with a lid.
• Continue to sear the Mo in the griddle and finish the cooking in the cast iron pan.
  

Braise the Pork:

• Mix 1/4 tsp cinnamon and 1/4 tsp Sichuan pepper in a small dish. Add 4 tbsp Shaoxing wine, 4 tbsp dark soy sauce, and 4 tbsp light soy sauce in a small bowl and mix well.
• Wash and rinse the pork and pat dry using a paper towel. If you use pork belly, which is recommended, they are usually precut into strips, which is great for this purpose. You do not need to do any cutting for cooking. If you use pork shoulder or butt, cut them into long strips, similar in shape to that of a pork belly cut for easier cooking.
• Turn the heat to medium-high and heat a cast iron wok for 1 minute then add 1 tbsp avocado oil, using a silicone spatula to spread evenly across the surface. Add chopped green onion, ginger, star anise, and bay leaves, and stir fry for about 15 seconds or so or till fragrant. Do not add garlic at this point yet, as garlic tends to stick to the wok and get burned too fast.
• Add pork into the wok, gently press down, and cook for 2 minutes, and then flip to cook another side for 2 minutes. Repeat until all sides are properly seared.
• Sprinkle 2 tbsp sugar, along with the cinnamon and Sichuan pepper mixture, and minced garlic on top of the pork, toss and turn the pork a few times until the sugar is melted.
• Pour the Shaoxing wine and soy sauce mixture over the pork, continue to toss, and turn for about 1 minute.
• Add 1 cup of water to the work along the edge, cover the wok with a lid, and bring it to a boil.
  
• Turn the heat to simmer and cook for 20 minutes.
• Turn the heat back to medium-high, flip and turn the pork in the wok, cover the wok with the lid, and cook for 10 minutes.
• Remove the lid, and use a pair of bamboo spatulas to turn the pork nonstop in the braising juice for an additional 5 minutes.
• All done. Turn off the heat, remove the pork from the wok, and cool on a plate. Save the juice from the wok, they are essential for making Ro Jia Mo.
  

Assemble Rou Jia Mo:

• When the pork cools down enough and is OK to touch, cut the pork into small cubes.
• Wash and rinse the vegetables, remove the seeds of the bell pepper, and chop them into small cubes/pieces too.
  
• Add minced pork to a bowl along with some braising juice. Toss the pork in the juice and then add chopped vegetable assortment.
  
• Slice the bun in the middle, but do not cut through leaving the ends attached. Fill the pocket with a few spoonfuls of minced pork/vegetables. Enjoy!