Chinese burgers Recipe – Chinese Special
Chinese burgers, also known as “Rou Jia Mo,” are a beloved street food that features tender braised pork belly tucked inside warm, fluffy buns. The pork is slowly simmered with soy sauce, ginger, garlic, star anise, and other aromatics until rich and melt-in-your-mouth. Paired with buns that are lightly crisped or steamed, this sandwich delivers bold Chinese flavors in every bite. It’s comforting, satisfying, and a great way to enjoy authentic Chinese taste right at home.
- Prep Time2 hr
- Cook Time30 min
- Total Time2 hr 30 min
For the Pork Filling Ingredients :
- 1 lb (450g) pork belly, cut into chunks
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons rice wine (or dry sherry)
- 2 tablespoons sugar
- 1 star anise
- 1 cinnamon stick
- 2 bay leaves
- 1 cup chicken or pork broth
- 1 tablespoon hoisin sauce (optional)
- Salt and pepper, to taste
- 2 scallions, chopped (optional, for garnish)
- For the Buns
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water
- 1 tablespoon vegetable oil
Prepare the Pork Filling:
Sear the Pork: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the pork belly chunks and sear on all sides until browned.
Add Aromatics: Add minced garlic and ginger to the pot. Cook for 1-2 minutes until fragrant.
Add Sauces and Spices: Stir in soy sauce, dark soy sauce, rice wine, sugar, star anise, cinnamon stick, and bay leaves. Mix well.
Add Broth: Pour in the chicken or pork broth. The liquid should cover the pork about halfway.
Simmer: Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours, or until the pork is tender and the sauce has thickened.
Shred the Pork: Once cooked, remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and stir well. Adjust seasoning with salt and pepper if needed.
Optional Hoisin Sauce: Stir in hoisin sauce for additional flavor if desired.
Prepare the Buns:
Mix Dry Ingredients: In a large bowl, combine flour, sugar, instant yeast, baking powder, and salt.
Add Wet Ingredients: Pour in warm water and vegetable oil. Mix until a dough forms.
Knead Dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Let Dough Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
Shape Buns: Punch down the dough and divide it into 6-8 equal pieces. Roll each piece into a ball and then flatten into a disc shape.
Cook Buns: Heat a non-stick skillet or griddle over medium heat. Place the dough discs in the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through. Optionally, you can steam the buns for a softer texture, which is traditional.
Assemble the Burgers:
Prepare Buns: If desired, slice the cooked buns in half.
Fill the Buns: Spoon a generous amount of the shredded pork filling into each bun.
Garnish: Garnish with chopped scallions if desired.
Serve: Serve the Chinese burgers warm. They are great on their own or with pickled vegetables.
Recipe Notes :
Choose pork belly for its rich fat content; for a leaner option, pork shoulder works but expect a less silky texture.
When simmering the pork, allow enough time (1.5-2 hours) for the fat and connective tissues to break down so the meat shreds easily.
For softer buns, steam them after pan-cooking or use steamed/bread-bun alternatives; for a crisp outside, sear on a hot skillet.
Adjust the seasonings—sweetness from sugar and dark soy, salt from regular soy—according to your taste preferences.
Garnish just before serving with scallions or pickles to add freshness and cut through the richness.
