Chinese Rou Jia Mo is one of the most famous street foods from Shaanxi Province in northwestern China. Often called the Chinese hamburger, this traditional dish features tender, slow-braised meat stuffed inside a round, freshly baked flatbread known as baijimo. The bread has a lightly crisp exterior and a soft, chewy interior, making it perfect for holding the rich and flavorful meat filling.
The traditional pork filling is prepared by slowly braising pork with soy sauce, ginger, garlic, star anise, cinnamon, Sichuan peppercorns, and other aromatic seasonings until the meat becomes incredibly tender. The cooked pork is then finely chopped and mixed with a little of its flavorful braising liquid before being packed generously into the warm flatbread. Every bite combines savory meat, fragrant spices, and freshly baked bread for a satisfying and comforting meal.
This homemade Chinese Rou Jia Mo recipe brings the delicious flavors of Chinese street food into your own kitchen. Although the braising process takes time, the preparation is straightforward, and the homemade flatbread makes the sandwich especially delicious. Serve it for lunch, dinner, or a hearty snack with Chinese cucumber salad, pickled vegetables, or your favorite chili oil.
Preparation Time: 35 minutes
Cooking Time: 2 hours 15 minutes
Total Time: 2 hours 50 minutes
Servings: 6 people
Difficulty: Medium
Cut the pork shoulder or pork belly into large, evenly sized chunks. Pork shoulder is a good choice for a balance of tenderness and flavor, while pork belly produces a richer filling because of its higher fat content.
Place the pork in a large pot and cover it with cold water. Bring the water to a boil over medium-high heat and simmer for 3–5 minutes. During this time, impurities may rise to the surface.
Drain the pork and rinse the pieces under clean water. Wash the pot before returning the pork to it. This preliminary step helps create a cleaner, more flavorful braising liquid.
Add the cleaned pork back to the pot. Pour in the water and add the light soy sauce, dark soy sauce, Shaoxing cooking wine, and sugar.
Add the sliced ginger, crushed garlic cloves, star anise, cinnamon stick, Sichuan peppercorns, and scallions. Stir gently to distribute the seasonings around the meat.
Bring the liquid to a gentle boil over medium heat. Once it begins bubbling, reduce the heat to low and maintain a gentle simmer. The liquid should bubble softly rather than boil vigorously.
Cover the pot partially and simmer the pork for approximately 1½–2 hours, checking occasionally to ensure the liquid has not reduced too much.
Turn the pork pieces occasionally so they cook evenly. If the liquid level becomes too low, add a little hot water.
The pork is ready when it is very tender and can be easily pulled apart or chopped with a knife. The exact cooking time depends on the size of the pieces and the cut of meat.
Remove the pork from the braising liquid and strain the liquid to remove the whole spices and aromatics. Reserve some of the strained liquid for the filling and keep the remaining liquid for another use if desired.
While the pork is braising, prepare the homemade flatbread.
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Gradually add the warm water while mixing with your hand or a wooden spoon until a rough dough forms.
Transfer the dough to a lightly floured work surface. Knead for 8–10 minutes until it becomes smooth, elastic, and slightly firm. If the dough feels excessively dry, add a little water at a time. If it feels too sticky, dust the surface lightly with flour.
Place the dough in a clean bowl, cover it with a damp kitchen towel, and let it rest in a warm place for 45–60 minutes. The dough should become softer and slightly expanded, making it easier to shape.
Transfer the rested dough to a lightly floured surface and divide it into 6 equal portions.
Roll each portion into a smooth ball. Flatten one ball into an oval, then roll it into a longer strip. Roll the strip up into a spiral, tuck the end underneath, and gently press it flat.
Use a rolling pin to shape the dough into a round disc approximately ½ inch thick. Repeat with the remaining dough portions.
Cover the shaped flatbreads with a clean towel and allow them to rest for another 10–15 minutes. This short resting period relaxes the dough and helps the flatbreads cook more evenly.
Preheat the oven to 400°F (200°C).
Heat a dry, heavy-bottomed skillet over medium heat. If using a surface thermometer, aim for approximately 300–325°F (150–165°C) at the cooking surface.
Place one flatbread in the skillet and cook for approximately 1–2 minutes on each side, until light golden spots begin to appear. Avoid cooking the bread too quickly, as the outside may brown before the inside is cooked.
Transfer the lightly browned flatbreads to a baking tray. Bake for 8–12 minutes, or until they are cooked through and have a lightly crisp exterior.
Remove from the oven and allow the flatbreads to rest briefly before cutting them open. They should be sturdy enough to hold the meat filling while remaining pleasantly chewy.
Place the cooked pork on a cutting board and finely chop it with a sharp knife. Traditional Rou Jia Mo often uses finely chopped meat rather than long strands of shredded pork, helping the filling fit neatly inside the bread.
Transfer the chopped meat to a bowl. Add a few tablespoons of the reserved braising liquid and mix until the pork is moist and flavorful.
Stir in the chopped cilantro and green onions if desired. Taste the filling before adding extra salt because the soy sauce and reduced braising liquid already contribute plenty of savory flavor.
For a richer filling, use a little more of the reserved liquid. Avoid adding too much, as excess liquid can make the bread soggy.
Take a warm flatbread and carefully cut a horizontal slit along one side, leaving the opposite edge attached to create a pocket.
Open the pocket gently and spoon the chopped braised pork inside. Distribute the filling evenly from one end to the other so each bite contains a generous amount of meat.
Add a little extra chopped cilantro or green onion if desired. If you enjoy spicy food, add a small amount of chili oil or chili crisp.
Repeat with the remaining flatbreads and filling. Assemble the sandwiches shortly before serving to maintain the bread's texture.
Arrange the freshly filled Rou Jia Mo on a serving plate and serve while the flatbread is warm and the pork is juicy.
Pair the sandwiches with Chinese cucumber salad, pickled vegetables, a light soup, or steamed greens for a balanced meal. You can also serve chili oil on the side so everyone can adjust the heat according to their preference.
For the best flavor and texture, enjoy the Rou Jia Mo immediately after assembly.
For a traditional-style version, prepare the meat with a combination of soy sauce, ginger, star anise, cinnamon, Sichuan peppercorns, and other aromatic spices. Use homemade baijimo-style flatbread and finely chop the tender meat before filling the bread.
Replace the pork with beef chuck or brisket. Braise the beef with soy sauce, ginger, garlic, star anise, cinnamon, and Shaoxing cooking wine for approximately 2–3 hours, or until tender. Finely chop the beef and mix it with a little braising liquid before filling the flatbreads.
For a spicy variation, add chopped fresh red chilies, chili oil, or Chinese chili crisp to the cooked meat. You can also serve the chili oil separately so each person can control the heat.
Use boneless chicken thighs for a lighter filling. Braise the chicken with soy sauce, ginger, garlic, star anise, and a little Shaoxing cooking wine until fully cooked and tender. Chop the chicken finely and combine it with a small amount of the cooking liquid.
For a vegetarian alternative, replace the pork with braised shiitake mushrooms, oyster mushrooms, firm tofu, or a plant-based meat substitute. Season the filling with soy sauce, ginger, garlic, star anise, and a little sesame oil for extra flavor. Use vegetable broth instead of water if desired.
Add more fresh cilantro and green onions to the chopped pork just before filling the bread. Their fresh flavor complements the rich meat and aromatic spices.
Add a small amount of finely chopped pickled mustard greens or other Chinese-style pickled vegetables to the filling. Their tangy flavor provides a pleasant contrast to the savory pork.
Rou Jia Mo is best enjoyed immediately after assembly because the freshly baked flatbread gradually absorbs moisture from the meat filling.
Storing the braised pork: Allow the cooked pork to cool promptly, then place it in an airtight container with a small amount of its braising liquid. Refrigerate for up to 3–4 days.
Storing the flatbreads: Allow the flatbreads to cool completely before storing them in an airtight container. They can be kept at room temperature for up to 1 day in a cool environment or refrigerated for up to 3 days.
Storing assembled Rou Jia Mo: If you have already filled the bread, refrigerate leftovers promptly in an airtight container and consume within 3–4 days, although the bread may become softer. For the best quality, store the meat and bread separately.
Reheating the pork: Place the pork and a little braising liquid in a covered skillet. Heat over medium-low heat, stirring occasionally, until the filling reaches 165°F (74°C).
Reheating the flatbreads: Warm the flatbreads in a dry skillet over medium-low heat for a few minutes on each side, or heat them in a 350°F (175°C) oven until warmed through.
Avoid reheating the bread for too long, as it can become dry and hard. Once both components are warm, assemble the sandwiches and serve immediately.
Rou Jia Mo components can be frozen separately for convenient future meals. Freezing the braised pork and plain flatbreads individually helps preserve their textures better than freezing assembled sandwiches.
Freezing the braised pork: Allow the pork to cool, then chop it and combine it with a small amount of strained braising liquid. Transfer it to a freezer-safe container or bag, remove excess air, and freeze for up to 3 months for the best quality.
Freezing the flatbreads: Cool the flatbreads completely. Place a piece of parchment paper between each flatbread and store them in a freezer-safe bag or airtight container. Freeze for up to 2 months for the best texture.
Thawing the pork: Transfer the frozen pork to the refrigerator and allow it to thaw overnight. Reheat it in a covered skillet with a little liquid until it reaches 165°F (74°C) throughout.
Thawing the flatbreads: Thaw the bread in the refrigerator or at room temperature for a short period. Reheat it in a skillet or in a 350°F (175°C) oven until warm and lightly crisp.
For the best results, do not freeze Rou Jia Mo after filling the bread. Instead, freeze the components separately, reheat them when needed, and assemble the sandwiches just before serving.