Chinese Hamburger-Pork Belly Buns
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Chinese Hamburger-Roujiamo
Course: staple food
Cuisine: Chinese
Keyword: Pork Belly, roujiamo
Servings: 6 Making 6 Roujiamo
Calories: 675 kcal
Author: Elaine
For the dough (Mo or bread)
  • 350 g plain flour
  • 140 ml ~180ml water , note 1
  • 1/2 teaspoon instant yeast to 1 teaspoon instant yeast , note 2
  • 1/2 teaspoon baking soda , optional
The Meat Filling
  • 500 g pork belly
  • 10 g crystal sugar
  • 5 green onion or scallion sections , around 8cm long
  • 3 tablespoon dark soy sauce
  • Water or stock as needed
  • 1 inch root ginger , smashed
  • 1 teaspoon salt
  • 1 teaspoon Sichuan peppercorn
  • 2 star anises
  • 1 cinnamon bark
  • 4 ~6 cloves
  • 1 chunk galangal
  • 2 bay leaves
  • 1 teaspoon fennel seeds
  • 1 Fructus Amomi
  • 2 pieces of dried ginger
  • 1 piece of sand ginger
  • 1 nutmeg
  • 1 piece of dried tangerine peel
Other ingredients and seasonings
  • Coriander
  • Cumin powder
To make the pork belly
  1. Soak the pork belly with clean water for around 2 hours. Change water twice during the process.
  2. Prepare a glaze and then wrap all the spices. Seal with a rope.
  3. In a large pot, add pork belly, the spice bag, ginger, crystal sugar, green onions, salt and dark soy sauce. Pour enough water to cover the pork belly.
  4. Bring all the content to a boiling and then slow down the fire to simmer for around 2 hours.
  5. Turn off the fire and then soak the pork belly within the soup for at least 2 hours. Reheat it before assembling.
To make the bread/mo/bun
  1. Mix instead yeast with flour. And then stir the water in. Stir the flour with chop sticker or similar things during the process. Knead the dough until smooth. Cover with a wet cloth or plastic wrap to rest for around 30 minutes to 45 minutes depending on your temperature until the dough is 1/3 bigger than the previous one. (The surface is completely smooth but there is no Honeycomb texture inside).
  2. Knead the dough again to pinch the air out. Then roll the dough into a uniform long log around 5 cm in diameter. Cut the long log into 6 equal portions.
  3. Get on portion and then shape it into long log. Roll it out to a long facet. Roll the facet up like the pictures. Suck the very ending in one end of your roll. Press it down slowly. Turnover and roll out to a bread until 1.5 cm thick. Shape it to a bowl with a hand.
  4. Heat up a pan. Place the bowl shaped dough in to fry until slightly brown over medium fire(less than 1 minute). Turn over to fry the second side.
  5. Repeat the process to finish all the buns. Preheat oven to 190 degree C.
  6. Transfer the bread (Baijimo) to a baking sheet. Bake for 10 minutes so the breads are completely cooked through.
To assemble the bun
  1. Transfer the meat out and finely minced. If you like, you can add chopped coriander and cumin powder.
  2. Cut 2/3 of the bun from the middle. Lay minced pork and other ingredients within the bun.
  3. Serve warm!
Recipe Notes
  1. In hot summer day, use room temperature water. In cold winter, use warm water around 30 degree C.
  2. In hot summer, use 1/2 teaspoon instant yeast. In cooler autumn or cold winter, use 1 teaspoon instant yeast.
  3. You can also add some other vegetables along with the filling like fresh peppers.
  4. The traditional Shaanxi version also add some alkaline powder for a better flavor. If you can find some, adding 2 g of edible alkaline powder in the dough.
Nutrition Facts
Chinese Hamburger-Pork Belly Buns
Amount Per Serving
Calories 675 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 16g 80%
Cholesterol 60mg 20%
Sodium 1017mg 42%
Potassium 355mg 10%
Total Carbohydrates 49g 16%
Dietary Fiber 2g 8%
Sugars 2g
Protein 15g 30%
Vitamin A 3%
Vitamin C 12.7%
Calcium 5.6%
Iron 27.4%
* Percent Daily Values are based on a 2000 calorie diet.