Chinese · Lunch & handhelds

Rou jia mo

Name: Rou jia mo
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 4 h 25 min
Yield: 8 sandwiches
Cuisine: Chinese
Ingredients: 2 pounds skinless pork belly, cut into 2-inch pieces; 5 cups water; 1/3 cup Shaoxing wine; 1/4 cup light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon rock sugar or granulated sugar; 4 scallions, halved; 5 slices fresh ginger; 2 star anise pods; 1 small cinnamon stick; 1 bay leaf; 3 cups all-purpose flour; 1 teaspoon instant yeast; 1 teaspoon kosher salt; 1 teaspoon baking powder; 1 cup warm water; 1 tablespoon neutral oil; 1/2 cup cilantro leaves; 1 mild long green chile, finely chopped

Shaanxi-style chopped spice-braised pork tucked into crisp-shelled, chewy homemade bai ji mo flatbreads.

About 4 hr 25 minTotal

About 3 hr 10 minActive

$$Cost

AdvancedDifficulty

Makes 8 sandwiches

Equipment

Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Best large covered skillet
All-Clad D3 12-Inch Fry Pan with Lid · 41126
View at Amazon
Another workable path: Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the twelve-inch footprint, fitted lid, tri-ply heat distribution, 600°F oven and broiler rating, current model 41126 and UPC, ownership burden, and exact Amazon identity. Kwilt has not cooked with this pan.
All-Clad D3 12-Inch Fry Pan with Lid · 41126: Its twelve-inch cooking surface gives rice, shrimp, meat, and vegetables room to cook evenly, while the fitted lid and 600°F oven rating cover both the lidded stovetop method and the shepherd's-pie oven finish. Trade-off: It is a premium-priced pan, food can stick without sound preheating and fat control, and the long handle plus lid need more storage room than a basic skillet.
Another workable path: Use another oven-safe 12-inch skillet with a well-fitting lid; if the handle has a lower heat limit, transfer oven-finished food to a suitable baking dish.
Sources
All-Clad model 41126 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 8 sandwiches

2 pounds skinless pork belly, cut into 2-inch pieces
5 cups water
1/3 cup Shaoxing wine
1/4 cup light soy sauce
1 tablespoon dark soy sauce
1 tablespoon rock sugar or granulated sugar
4 scallions, halved
5 slices fresh ginger
2 star anise pods
1 small cinnamon stick
1 bay leaf
3 cups all-purpose flour
1 teaspoon instant yeast
1 teaspoon kosher salt
1 teaspoon baking powder
1 cup warm water
1 tablespoon neutral oil
1/2 cup cilantro leaves
1 mild long green chile, finely chopped

Instructions

Cover pork with cool water, bring to a boil for 3 minutes, then drain and rinse. Return pork to the pot with measured water, Shaoxing wine, both soy sauces, sugar, scallions, ginger, star anise, cinnamon, and bay; simmer partly covered until collapsing-tender, about 2 hours.
Mix flour, yeast, salt, baking powder, warm water, and oil into a firm dough. Knead until smooth, cover, and rise 1 hour.
Divide dough into eight. Roll each into a short rope, coil tightly, rest 15 minutes, then flatten to a 4-inch round. Cook in a over medium-low until browned in rings and cooked through, 4 to 5 minutes per side.
Lift pork from its braise, discard whole aromatics, and chop meat with cilantro and chile. Add reduced braising liquid one spoonful at a time until juicy but not dripping.
Split each warm mo through one side without cutting through. Pack with chopped pork and serve immediately.