Entree: China – Shaanxi – 肉夹馍 ➤ Ròu jiā mó (Braised spiced pork shredded and stuffed into a crisp wheat flatbread pocket)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 1 hr 50 min

Additional 1 hr

Total 2 hrs 30 min

Ingredients

- 1.5 lb (680 g) pork shoulder, cut into 1–2 inch (2.5–5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (60 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing rice wine
- 1/4 cup (50 g) rock sugar or 2 tbsp (30 g) granulated sugar
- 1 cup (240 ml) water or enough to barely cover the pork
- 1 large thumb (approx. 1 oz / 30 g) ginger, sliced
- 4 garlic cloves, crushed
- 2 whole star anise
- 1 small cinnamon stick
- 1 bay leaf
- 1 tsp (2 g) ground Sichuan peppercorns or whole, lightly crushed
- 1 tsp (2 g) five-spice powder
- 2 scallions, white parts tied into a knot (reserve greens for garnish)
- 1 tsp (5 g) salt, adjust to taste after braise
- For the mo (flatbreads):
  - 3 cups (375 g) all-purpose flour
  - 1 tsp (4 g) instant yeast
  - 1 tsp (6 g) sugar
  - 1 tsp (5 g) salt
  - 1 cup (240 ml) warm water, plus extra as needed
  - 2 tbsp (30 ml) vegetable oil
  - Extra oil or butter for pan-frying
- To assemble:
  - 1/4 cup (15 g) chopped cilantro (optional)
  - 2 scallion greens, thinly sliced (for garnish)
  - 1/2 cup (120 g) pickled mustard greens or mild pickles, chopped (optional)

Instructions

1. Combine pork, oil, light and dark soy, Shaoxing wine, sugar, water, ginger, garlic, star anise, cinnamon, bay leaf, Sichuan peppercorns, five-spice, and knotted scallion whites in a heavy pot. Bring to a simmer, cover, and braise gently for 1.5–2 hours until pork is very tender; remove pork, skim solids, discard whole spices and scallion knot, then shred pork and return to the reduced braising liquid; adjust salt and simmer until thickened. Meanwhile make the mo: whisk yeast, sugar and warm water; stir into flour with salt and oil to form a soft dough; knead 6–8 minutes, rest covered 45–60 minutes until doubled, divide into 8 pieces, roll into rounds, press slightly and pan-fry on medium with a little oil 3–4 minutes per side until puffed and golden, then split open with a knife to form pockets.
2. Fill each warm mo with a generous portion of shredded braised pork (approx. 4 oz / 110 g pork per sandwich), add pickled mustard greens if using, sprinkle with cilantro and sliced scallion greens, and serve immediately while hot and juicy.