AT A GLANCE
Originating in Shaanxi province, the rou jia mo is the Chinese ancestor to today's pulled-pork sandwich. The pork is cured and braised, then pulled apart and stuffed between a very simple pan-fried flatbread.
|01||For pulled pork, preheat oven to 150C. Combine ingredients and pork in a casserole, then cover and braise until meat falls apart (4-4½ hours). Keep warm in braising liquid, then drain and pull meat into rough pieces before serving.|
|02||Combine flour and yeast in a bowl with a good pinch of salt, add 150ml-170ml water and mix to combine, then turn onto a lightly floured surface and knead until smooth. Cover and set aside in a lightly greased bowl until doubled in size (1 hour).|
|03||Divide dough into 6 pieces and, using your hands, shape each on a lightly floured surface into an 10cm round. Heat a frying pan over low-medium heat and cook bread until golden and cooked through (2-3 minutes each side).|
|04||To serve, split bread through the middle, but not all the way through, stuff with pulled pork and top with coriander, roasted chilli oil, soy sauce and black vinegar to taste.|
Note Roasted chilli oil is available from Asian grocers. Homemade lard will give a much better flavour than shop-bought. See our Nashville hot chicken recipe for more details on how to render it yourself. Order pickled pork belly ahead from your butcher.