Chinese Pork Belly Bun (Rou Jia Mo, 肉夹馍)
View original ↗
Omnivore's Cookbook · by Maggie Zhu★ 5.0 (8)

Chinese Pork Belly Bun (Rou Jia Mo, 肉夹馍)

NUTRITION · PER SERVING190M COOK
CAL 33%·PRO 30%
CARBS 35G21% OF CAL
5G FIBER0G ADDED0G INTRINSIC27G OTHER4G TOTAL SUGAR
FAT 50G68% OF CAL
18G SAT33G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Northern Chinese street food featuring melt-in-your-mouth braised pork belly minced with cilantro and chili, stuffed into fluffy homemade flatbread with savory braising liquid. Aromatic and deeply flavorful.

mainchinesesandwichporkdairy free
View the full recipe on Omnivore's Cookbook →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 2 lb pork belly (, cut into 2-inch (4.5-cm) chunks (*Footnote 1))
  • 3 cups water
  • 2 dried Chinese chili peppers (, seeds removed)
  • 3 cloves
  • 2 whole star anise pods
  • 1 cinnamon stick
  • 1 thumb ginger (, sliced)
  • 4 green onions (, halved crosswise)
  • 1/4 cup Shaoxing wine
  • 1/4 cup light soy sauce
  • 1.5 tablespoons dark soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon fennel seeds
  • 1 teaspoon Sichuan peppercorns
  • 1/2 teaspoon salt
  • 1/8 teaspoon grated nutmeg
  • 1 1/2 teaspoons instant yeast
  • 1 cup + 2 tablespoons warm water (110ºC)
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon vegetable oil
  • 1 cup cilantro (, coarsely chopped)
  • 2 to 3 chili peppers (, small diced (I used Chinese long pepper))
  • Homemade chili oil ((Optional))
PREP
70M
SODIUM
489MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.