Rou Jia Mo Sandwiches

Adapted by
June 2012
Yield: 10 sandwiches


Mo Bread
1 cup milk
¼ cup half and half
3 tablespoons Mexican crema
1 egg
1 teaspoon baking powder
1 teaspoon sugar
1 teaspoon salt
½ tablespoons canola oil
1 tablespoon water
3½ cups all-purpose flour
Red-braised Pork Belly
2 pounds pork belly, with skin on
1 large piece ginger, smashed
3 green onions
5 ounces rock sugar
2 ounces maltose sugar
1 tablespoon salt
1 cinnamon stick
3 whole cloves
4 pieces star anise
1 teaspoon Szechuan peppercorns
1 teaspoon coriander seeds
1/3 cup dark soy sauce
½ cup light soy sauce
2 chilies de arbol
To Assemble and Serve
½ teaspoon scallions, chopped
1 teaspoon cilantro, chopped
freshly ground black pepper


For Mo Bread:

Mix milk, half and half, crema, egg, and water. Whisk flour, sugar, salt, and baking powder together. Combine wet and dry ingredients in a mixer with a spiral dough hook. Mix together on medium speed until the dough pulls away from the bowl and forms one mass. Do not over mix.

Transfer to an oiled bowl and cover the dough with oiled plastic film. Let sit overnight in the refrigerator. The next day, portion the dough into a 4-inch thick ball and place on a tray. Cover the tray in plastic and let sit for 2 hours at room temperature. Flatten the dough slightly larger than the final size, as it will shrink. Cook on a medium heated pan or flat top with oil on both sides.

For Red-braised Pork Belly:

Blanch the pork belly in 4 quarts of boiling water for about 10 minutes. Rinse the pork off. Combine with ginger, onions, sugar, salt, cinnamon, cloves, star anise, peppercorns, coriander, soy sauce, and chilies. Add to 3 quarts of water in a medium-sized pot and bring to a simmer over medium-low heat. Braise for about 2 hours or until the meat and skin are tender. Remove pork belly from pot and set aside. Strain liquids though a fine mesh sieve into a large bowl, discarding solids, and cool down until ready to assemble.

To Assemble and Serve:

Cut the Red-braised Pork Belly into small dice. Mix with scallion, cilantro, and reserved braising liquid. Season with salt and sugar.

Use a small knife to cut the bread halfway, making a pocket for the meat. Fill the bread with the Red-braised Pork Belly.