Originating in Shaanxi province, the rou jia mo is the Chinese ancestor to today's pulled-pork sandwich. The pork is cured and braised, then pulled apart and stuffed between a very simple pan-fried flatbread.
- 250 gm (1 cups) plain flour
- 1 tbsp dried yeast dissolved in 1 tbsp water
- To serve: coarsely chopped coriander, roasted chilli oil (see note), soy sauce and Chinkiang vinegar
- 1 litre (4 cups) chicken stock
- 100 gm lard (see note)
- 1 onion, coarsely chopped
- 4 garlic cloves, bruised
- 25 gm (5cm) ginger, sliced
- 1 tbsp soy sauce
- 1 piece cassia bark
- 1 star anise
- 2 pieces dried mandarin peel
- 1.5 kg pickled pork belly (see note), soaked overnight in cold water, drained and cut in half
- 1For pulled pork, preheat oven to 150C. Combine ingredients and pork in a casserole, then cover and braise until meat falls apart (4-4½ hours). Keep warm in braising liquid, then drain and pull meat into rough pieces before serving.
- 2Combine flour and yeast in a bowl with a good pinch of salt, add 150ml-170ml water and mix to combine, then turn onto a lightly floured surface and knead until smooth. Cover and set aside in a lightly greased bowl until doubled in size (1 hour).
- 3Divide dough into 6 pieces and, using your hands, shape each on a lightly floured surface into an 10cm round. Heat a frying pan over low-medium heat and cook bread until golden and cooked through (2-3 minutes each side).
- 4To serve, split bread through the middle, but not all the way through, stuff with pulled pork and top with coriander, roasted chilli oil, soy sauce and black vinegar to taste.
Note Roasted chilli oil is available from Asian grocers. Homemade lard will give a much better flavour than shop-bought. See our Nashville hot chicken recipe for more details on how to render it yourself. Order pickled pork belly ahead from your butcher.
Drink Suggestion: Young red grenache. Drink suggestion by Max Allen