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:

Flour 250g

Yeast 3.5 g

Baking powder 1.5 g

Warm water 135g

Salt 1.5g

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.

Fry each side for 2-3 mins or till lightly golden brown.

Preheat oven to 150 degree C. And bake for 10 mins.

Then the Mo is ready.

Back to Rou again.

When the pork is cooked.

Chop them into a bit minced. Add in a little chopped spring onion or green chili. Sprinkle pork’s sauce.

The Rou part is also ready.

Cut Mo in the middle, not completely cut them open.

Stuff pork inside.

And the Rou Jia Mo is ready.

I must confess that mine Rou Jia Mo is not as good as the ones I had in China. But my husband still loves them.
Original recipe:

http://www.xiachufang.com/recipe/132373/