Rou Jia Mo is one of typical Shananxi food in Chinese cuisine. It’s also one of my most missing Chinese food. There are two parts of this dish: Mo (bun outside) and Rou (meat inside).
For the Mo part:
Yeast 3.5 g
Baking powder 1.5 g
Warm water 135g
Mix all the ingredients above into a dough. Place it in a bowl. Cover with plastic wrap or wet towel and let it rest for 1 hour.
For the Rou part:
Pour enough water in a pot. Also put pork belly in. When water boils, turn off stove and take pork out. Rinse and drain.
Place pork in a deep pot again. Pour in enough hot water. Add in 2 tsp light soy sauce, 1.5 tsp dark soy sauce, 2 tsp cooking wine, several sugar cubes, Chinese scallion, ginger slices, star anise, bayleaf and 1 tsp salt.
First turn to high heat. When it boils, turn to low heat. And braise for 2 hours. So that pork will be really really soft and can melt in your mouth.
While pork is on stove, prepare Mo again.
Devide the dough into several small ones. Brush them with a little oil on the surface. Let them rest for 15 mins. Roll it with rolling pin into a long one. Then roll from one side to the other. Make it into a small dough ball again. Let them rest for another 10 mins. Then press them gently to become thinner.
Heat a pan on a stove with medium heat.
Place Mo into the pan.
Back to Rou again.
When the pork is cooked.
Cut Mo in the middle, not completely cut them open.