Rou Jia Mo (Spiced Pork Flatbread Sandwiches)
Tender, spiced shredded pork tucked into warm, pillowy flatbread—a beloved Chinese street food that's simpler to make at home than you'd think. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- ¾ lb pork shoulder, boneless
- 3 tbsp soy sauce
- 1 whole cinnamon stick
- 2 whole star anise
- 4 pieces naan or flatbread
- ¼ cup scallions, chopped
Instructions
- 1
Place the pork shoulder in a pot and cover it completely with water—about 6 cups. Bring to a boil over high heat, then lower to medium-low and simmer uncovered for 12 minutes until the pork is very tender and shreds easily when pulled with a fork.
- 2
Drain the pork in a colander, discarding the cooking water. Once cool enough to handle, use two forks to shred the pork into thin, stringy pieces about the thickness of dental floss.
- 3
Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering, about 30 seconds. Add the shredded pork, 3 tablespoons of soy sauce, 1 cinnamon stick, and 2 star anise pods.
- 4
Stir constantly for 3 minutes until the pork absorbs the soy sauce and smells fragrant—the pieces should look glossy and browned. Remove from heat and discard the cinnamon and star anise.
- 5
Warm each flatbread directly over a medium flame for 15 seconds per side, or in a dry skillet for 10 seconds per side, until soft and pliable—they'll puff slightly and smell nutty.
- 6
Spoon one-quarter of the spiced pork onto the center of each warm flatbread. Sprinkle 1 tablespoon of chopped scallions over the pork.
- 7
Fold each flatbread in half to enclose the filling, or leave it open-faced if you prefer. Serve immediately while still warm.
Tools you’ll need
- large pot with lid
- colander
- two forks
- large skillet
- wooden spoon or spatula
- knife
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