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Rou jia mou

Chinese Pork Bun 肉夹馍

Wheat aroma brought out by and crispy surface from the low heat baking mixed with roasted meat is so satisfying.
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Prep Time 15 mins
Cook Time 1 hr 30 mins
resting 1 hr 30 mins
Total Time 3 hrs 25 mins
Course Main Course, Side Dish
Cuisine Chinese, fusion

Equipment

  • 5 quart pot
  • baking pan

Ingredients
  

  • 3 lbs shoulder pork
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1 tbsp cumin powder
  • 1 tbsp smoked paprika
  • 0.5 tbsp garlic powder
  • 0.5 tbsp oregano powder
  • 0.5 tbsp thyme powder
  • 2-3 tbsp vinegar

Instructions
 

  • Weigh all the seasonings and mix in a small bowl
  • Cut the pork into 1" thick slices
  • Sprinkle the mixed seasonings onto the pork slices
  • Move all the pork slices into the pot, add the vinegar, and rub the pork pieces with one hand
  • Cover the pot and let the pork marinate for 75-90 mins
  • Put the pot on the stove, turn the heat to high, flip the pork pieces until the juice starts to boil
  • Turn heat to low, keep the lid on, and simmer for 75 mins
  • Remove the lid, turn heat to high, to reduce juice
  • Set oven at 325F. Put the pork pieces onto baking pan and bake for 5-7 mins, or until the grease starts to sizzle
  • Change the oven setting to broil. Broil the pork on the low setting for 2-3 mins, or until the surface of the pork turns brown
  • Take the pork out of the oven, cut into fine pieces, add them back to the pot, and mix with the remaining juice in the pot
  • Slice the bun in half
  • Stuff the bun with pork and serve

Video

Notes

  • The bun preparation will be shared in a separate recipe
  • The seasonings can be adjusted to fit your liking
  • The meat could also be prepared with a grill, or by braising
  • The pork could be replaced with chicken or beef
Keyword bun, naan, pork, pork belly, pull pork, roast pork, 肉夹馍, 锅盔, 馍