Rou Jia Mo - Chinese Pulled Pork Sandwich

Ingredients

• For the pulled pork: For the pulled pork:
• 2 pounds (900g) pork shoulder, boneless 2 pounds (900g) pork shoulder, boneless
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons ginger, grated 2 teaspoons ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon chili flakes (optional) 1 teaspoon chili flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• For the buns: For the buns:
• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• For serving: For serving:
• Fresh cilantro leaves Fresh cilantro leaves
• Sliced green onions Sliced green onions
• Sliced cucumbers Sliced cucumbers

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 45g (Sugars: 5g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a large oven-safe pot, heat the vegetable oil over medium-high heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and golden brown.
3. 3.
   Add the pork shoulder to the pot and sear on all sides until browned.
4. 4.
   In a bowl, combine the soy sauce, hoisin sauce, oyster sauce, brown sugar, Chinese five-spice powder, ground cumin, ground coriander, chili flakes (if using), salt, and pepper. Mix well.
5. 5.
   Pour the sauce mixture over the pork shoulder in the pot, ensuring it is evenly coated. Cover the pot with a lid or aluminum foil.
6. 6.
   Transfer the pot to the preheated oven and cook for 3-4 hours, or until the pork is tender and easily shreds with a fork.
7. 7.
   While the pork is cooking, prepare the buns. In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for 5 minutes, or until foamy.
8. 8.
   In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture, stirring until a dough forms.
9. 9.
   Transfer the dough to a floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
10. 10.
    Punch down the risen dough and divide it into 8 equal portions. Shape each portion into a round bun and place them on a baking sheet lined with parchment paper. Let the buns rise for an additional 30 minutes.
11. 11.
    Preheat the oven to 375°F (190°C). Bake the buns for 15-20 minutes, or until golden brown.
12. 12.
    Once the pork is done, remove it from the oven and shred it using two forks.
13. 13.
    To assemble the Rou Jia Mo, slice the buns in half and fill them generously with the pulled pork. Top with fresh cilantro leaves, sliced green onions, and sliced cucumbers.
14. 14.
    Serve the Rou Jia Mo warm and enjoy!

Treat your ingredients with care...

• Pork shoulder — For the most tender and flavorful pulled pork, choose a well-marbled pork shoulder. Slow cooking at a low temperature will ensure the meat becomes tender and easy to shred.
• Chinese five-spice powder — This aromatic blend typically includes star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. Adjust the amount according to your preference for a stronger or milder flavor.
• Hoisin sauce — Look for a high-quality hoisin sauce that is rich, sweet, and savory. It adds depth and complexity to the pulled pork.

Tips & Tricks

• For an extra kick of heat, add a drizzle of Sriracha or your favorite hot sauce to the pulled pork before assembling the sandwich.
• If you prefer a tangy flavor, squeeze some fresh lime juice over the pulled pork before serving.
• To save time, you can use store-bought buns instead of making them from scratch.
• Experiment with different toppings such as pickled vegetables or a dollop of spicy mustard to customize your Rou Jia Mo.
• Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3 days and used in various dishes like tacos or rice bowls.

Serving advice

Serve the Rou Jia Mo immediately after assembling to enjoy the contrast between the warm, tender pulled pork and the cool, crisp vegetables. Accompany it with a side of sweet potato fries or a fresh green salad for a complete meal.

Presentation advice

To enhance the presentation, you can lightly toast the cut sides of the buns before assembling the sandwich. This adds a subtle crunch and a beautiful golden color to the final dish.