Rou Jia Mo: Shaanxi Braised Pork Burgers
This is a study in texture. You need the braise to be sticky enough to coat the meat, yet the bread must stay crisp on the outside while remaining tender enough to hold the filling without shattering.
Patience is your primary ingredient.
The pork needs a long simmer to break down the connective tissue, and the dough requires a rest to relax the gluten. Do not rush the braising phase.
- Dutch oven
- cast iron skillet
- mixing bowl
- heavy-duty cleaver
What goes in.
- 2 lbpork belly, skin on
- 3star anise
- 1 piececassia bark or cinnamon stick
- 3 tbspdark soy sauce
- 1 pieceginger, smashed
- 3 cupsall-purpose flour
- 1 cupwarm water
- 1 tspactive dry yeast
Chop until sticky
When assembling, chop the pork with a bit of the braising liquid and fresh cilantro. The pork should be sticky enough that it holds together when pressed into the bread.
The method.
Sear the pork
Place the pork belly skin-side down in a dry Dutch oven over medium heat. Brown until the fat renders and the skin turns golden, then cover with water and add aromatics and soy sauce.
Braise
Simmer on low for 2.5 hours. The pork is finished when it yields to the slightest pressure of a chopstick.
Prepare dough
Mix flour, water, and yeast into a stiff dough. Knead for 10 minutes until smooth, then let it rest covered for 45 minutes.
Shape and toast
Divide dough into six portions. Roll into thin discs and toast in a dry skillet over medium-low heat until brown spots appear and the interior is fully set.
Assemble
Slice the bread horizontally but not all the way through. Mince the pork with a splash of the cooking liquid and stuff it generously into the pocket.
Other turns to take.
Spicy Version
Add two dried red chiles to the braise and mix finely chopped jalapeño into the pork before stuffing.
When it doesn't go to plan.
Reserve extra braising liquid to drizzle into the sandwich right before serving.
Use a cast iron skillet for the bread to ensure an even, deep sear.
If the pork is too lean, it will be dry; choose belly with a visible layer of fat.
The ones that keep coming up.
Can I use store-bought pita?
Pita is too airy and soft. You need a dense, unleavened bread to stand up to the braised meat.
How do I know the pork is done?
The fat should look translucent and the meat should fall apart if you poke it with a fork.