Introduction
Chinese Pork Belly Bun, known as Rou Jia Mo (肉夹馍) in Mandarin, is a beloved street food in China that has gained popularity worldwide. This simple yet flavorful dish consists of a tender, slow-cooked pork belly stuffed inside a soft and fluffy bun. The combination of savory meat and pillowy bread creates a mouthwatering experience that has captured the hearts and taste buds of food enthusiasts everywhere.
History
The history of Chinese Pork Belly Bun dates back centuries, originating in the Shaanxi province of China. It was traditionally served as a quick and satisfying meal for laborers and travelers passing through the region. The dish gained prominence along the Silk Road, where it became a favorite among merchants and traders.
Ingredients
Pork Belly
- Pork belly is the star ingredient of this dish. It is prized for its rich flavor and tender texture. To prepare the pork belly, it is typically marinated with a combination of soy sauce, hoisin sauce, garlic, and Chinese five-spice powder before being slow-cooked until tender.
Buns
- The bun, or “mo,” is an essential component of the Chinese Pork Belly Bun. It is made from a simple dough consisting of flour, water, yeast, and a pinch of salt. The dough is kneaded until smooth, then allowed to rise before being steamed or baked until fluffy and golden brown.
Seasonings
- Seasonings such as green onions, cilantro, and chili peppers are often added to enhance the flavor of the pork belly filling. These fresh and aromatic ingredients add a burst of brightness to the rich and savory meat.
Preparation
Cooking the Pork Belly
- Start by marinating the pork belly with soy sauce, hoisin sauce, minced garlic, and Chinese five-spice powder. Allow the pork belly to marinate for at least an hour, or preferably overnight, to allow the flavors to develop.
- Once marinated, place the pork belly in a slow cooker or Dutch oven and cook on low heat for several hours until it is fork-tender. Alternatively, you can cook the pork belly in a pressure cooker for faster results.
- Once the pork belly is cooked, shred it into bite-sized pieces using two forks. Be sure to reserve any cooking liquid to use as a sauce for the buns.
Making the Buns
- In a large mixing bowl, combine flour, water, yeast, and salt to form a smooth dough. Knead the dough for several minutes until it is elastic and no longer sticky.
- Divide the dough into small balls and flatten them into rounds about the size of your palm. Place a portion of the shredded pork belly filling onto each round of dough.
- Fold the dough over the filling to enclose it completely, then pinch the edges to seal. Place the filled buns on a parchment-lined baking sheet and cover them with a clean kitchen towel. Allow the buns to rise for about 30 minutes.
Cooking the Buns
- Preheat a steamer over medium heat. Once the water is boiling, place the buns in the steamer basket, making sure to leave some space between them to allow for expansion.
- Steam the buns for 15-20 minutes, or until they are puffed up and cooked through. You can also cook the buns in a pan by adding a bit of oil and pan-frying them until golden brown on both sides.
- Serve the Chinese Pork Belly Buns hot, garnished with sliced green onions, cilantro, and chili peppers if desired. Enjoy!
Nutrition Chart for Chinese Pork Belly Bun
Servings: 1 bun
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 320 |
| Total Fat | 16g |
| – Saturated Fat | 7g |
| Cholesterol | 35mg |
| Sodium | 680mg |
| Total Carbohydrates | 30g |
| – Dietary Fiber | 1g |
| – Sugars | 4g |
| Protein | 14g |
Percent Daily Values are based on a 2000-calorie diet.
Ingredients:
- Pork belly
- Steamed bun
- Hoisin sauce
Conclusion
Chinese Pork Belly Bun, or Rou Jia Mo, is a delicious and satisfying street food that is perfect for any occasion. Whether enjoyed as a quick snack on the go or as a hearty meal, its irresistible combination of tender pork belly and fluffy buns never fails to impress. Try making your own version at home and experience the irresistible flavors of this beloved Chinese dish.