Chinese Hamburger(Rou Jia Mo)-Pork Belly Buns

Learn how to prepare the crispy outside and tender inside of a Jia Mo Chinese Hamburger Row.

Ru Jia Mo (bread and stew) comes from Shaanxi province and is also known as the Chinese hamburger. It’s the perfect street food with spicy toppings and chewy bread (mo). Ru means pork, Jia means meat between two loaves and Mo means bread. I spent my four college years in Xi’an, where several varieties of Rou Jia Mo are available at reasonable prices.  But once you try it, it’s pretty easy to make ru jia mo at home. There are several types of mo in Shanxi province, I have presented the simplest and most popular version.

To fill: Pork belly is usually simmered with soy sauce, boiled wine, sugar, ginger and spices. Rou Jia Mo’s authentic street style uses about twenty different types of spices. However, we only use the simplest ones here.  Moreover, the vegetarian filling is best combined with bread to introduce another delicious street food, Cai Jia Mo (菜夹馍). Since it takes a long time to make a pork stew, I made a big batch this time. Leftover pork stew can be served as is or with noodles.

O Mo (bread)

The bread or mo, called baijimo, is usually made of a half-finished dough and has a taste that is easy to chew. The degree of fermentation of the dough determines the final taste of the bread. I let the dough rest for about 15 minutes at a room temperature of about 30 degrees, because I like my scones a little softer. If you want an easier to chew version, go to the next step until you notice your dough starting to ferment.

After fermentation, knead the dough again to expel the air. The dough is then rolled out into a long, even log about 5 cm in diameter. Cut the long stem into 5 equal pieces.

Take a batch and form it into a long tree trunk. Turn around, then turn back.  Press slowly as shown and spread the dough until it is 1,5 cm thick. Form it into a bowl.

Heat the pot. Place in a bowl and cook over medium heat until lightly browned (less than a minute) to retain texture. Turn over to bake the other side.

Place the bread (baijimo) on a baking tray. Bake for 10 minutes so that the bread is fully cooked.

Chinese hamburger, pork belly buns

Chinese Ruggiamo Burger

Yes, of course:




Keywords :

Pork belly, ruhiamo.

Serve it up: 5 Creation 5

Calories: 482 kcal

Author: Elaine


For the dough (mo or bread)

  • 200
    plain flour
  • a pinch of salt
  • 1 tablespoon of cooking oil
  • 100
    , Note 1
  • 3/4 teaspooninstant yeast

Meat filling

  • 800
    Pork belly
    , Note 1
  • 1/2
    granulated sugar
  • 2 large onions, cut into pieces
  • 2 tablespoons light soy sauce
  • 1,5dark soy sauce
  • 1inch gingerroot, divided
  • Water or broth as needed
  • 1
    The Shaoxing cooking wine
  • 1 tablespoonsalt
  • 4 garlic cloves


  • 1
    Szechuan Pepper
  • Aniseed 2 stars
  • 1
    cinnamon bark
  • 4
    ~ 6 cloves
  • 2 bay leaves
  • 1
    fennel seeds
  • 1
    dried red pepper
  • 1 piece of dried tangerine peel
  • 1teaspoon whole white pepper
  • 1
    Galanga pieces
    , optional
  • 1
    Fructus Amomi
    , optional (砂仁)
  • 2 pieces dried ginger, optional
  • 1
    Ginger sand
    , Option
  • 1
    , optional (豆蔻).
  • 1
    Tsaoko Amomum
    , optional (草果).

Other ingredients and spices


  1. Soak the spices in hot water for 5 minutes and then wrap them well in a bag.

How to make a pork belly

  1. Cut the pork belly into small pieces. Fill the wok with a large pan of water, add the ginger, Szechuan pepper and cooking wine and cook the pork belly for 2 to 3 minutes after boiling. Pour off the water and drain.
  2. Add the cubed pork belly and saute until lightly browned. Drain and top up with additional oil. Animal oil can be saved for pasta and soup.
  3. In a large pan, put the pork belly, the bag of spices, the ginger, the granulated sugar, the green onion, the salt, the light and dark soy sauce. Pour enough water to cover the pork belly. Bring the entire contents to a boil and simmer over low heat for about 1 hour.
  4. Turn off the heat and let the pork belly soak into the soup. Warm it up before assembly.

For the production of bread/monthly bread

  1. Mix the yeast with the water and let it rest for 5 minutes. Add the salt and butter to the flour, then pour in the yeast water. Mix and knead the dough until smooth. Cover with a damp cloth or plastic wrap and let stand 15 to 30 minutes, depending on temperature, until dough is 1/3 larger than for (this is only half-finished dough).
  2. Knead the dough again to let the air out. The dough is then rolled out into a long log and divided into 5 equal parts.
  3. Take a piece and shape it into a long tree trunk with two small ends (see video for detailed steps). Fold out into a long corner. Roll up the edge and vacuum the other end on one side of your roll. Slide it down slowly. Turn over and spread over the bread until it is 1.5 cm thick. Shape it by hand into a bowl.
  4. Heat the pot. Place in a bowl and cook over low heat until lightly browned. Turn over to bake the other side.
  5. Repeat this process to complete all rolls. Preheat the oven to 190 degrees Celsius.
  6. Transfer the bread to a baking sheet. Bake the bread in the oven for 8 to 10 minutes, so that it is well cooked throughout. This provides a crispy shell and a soft inner texture.

To put together a sandwich

  1. Take the meat out and chop it. If you like, you can add ground coriander and cumin powder.
  2. Cut 2/3 of the bread in the middle. Add the ground pork and other ingredients to the bread.

Recipe notes

Since it takes a long time to make a pork stew, I made a big batch this time. Pork stew is not even used. You can reheat it and serve it directly in a dish or with rice or steamed noodles.

Nutritional information

Chinese pork belly rolls and hamburgers

Maintenance fee

Calories 482
Calories from fat 225

Daily Value* (%)

Fat 25g38

Saturated fat 10g63%.

Cholesterol 29mg10

Sodium 1741mg76%

Potassium 185 mg5%.

Carbohydrates 55g18

Fibres 2g8

Sugar 20g22% sugar

Protein 10g20%.

Vitamin A 26IU1

Vitamin C 1mg1

Calcium 36mg4

Iron 3mg17%

* Daily percentages are based on a 2000 calorie diet.

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