所需食材
- 【馍】面粉300g
- 酵母3g
- 温水160ml
- 盐1g；【腊汁肉】五花肉500g
- 生抽3汤匙
- 老抽1汤匙
- 料酒2汤匙
- 冰糖20g
- 八角2颗
- 桂皮1段
- 草果1颗
- 香叶2片
- 姜片
- 葱段
- 盐适量；【配料】香菜
- 青椒丁适量
食材准备
- 【馍面团】酵母溶于温水，加入面粉和盐揉成光滑面团，盖保鲜膜发酵1小时至两倍大
- 【腊汁肉】五花肉冷水焯水3分钟去血沫备用
烹饪步骤（腊汁肉）
- 炒糖色：锅中少油，下冰糖小火炒至琥珀色，加五花肉翻炒上色。
- 加料炖：加生抽、老抽、料酒和所有香料，加热水没过肉，大火烧开后转小火加盖炖1小时至肉软烂。
- 剁肉：捞出五花肉，加少量卤汤，用菜刀剁碎，加香菜末和青椒丁拌匀，这就是腊汁肉馅。
烹饪步骤（烤馍）
- 整形：发酵好的面团排气，分成小剂子，擀成椭圆形，从一端卷起成圆柱，再压扁成圆饼状。
- 烙馍：平底锅不放油，中小火烙至两面金黄，最后放入烤箱180℃烤5分钟让外皮更脆。
- 夹肉：馍从侧面切开，夹入剁好的腊汁肉即可。
小贴士
- 肉夹馍是陕西名小吃，"肉夹馍"古语意为"肉夹于馍中"
- 腊汁肉可以多做些冷藏，随时加热夹馍
- 正宗白吉馍外酥里嫩，烙完一定要烤一下
Ingredients
- 【Bun】300g flour
- 3g yeast
- 160ml warm water
- 1g salt; 【Braised Pork】500g pork belly
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp cooking wine
- 20g rock sugar
- 2 star anise
- 1 cinnamon stick
- 1 cao guo
- 2 bay leaves
- ginger
- spring onion
- salt; 【Filling】coriander
- diced green chilli
Preparation
- 【Dough】Dissolve yeast in warm water. Mix with flour and salt into a smooth dough. Cover and proof 1 hour until doubled.
- 【Pork】Blanch pork belly from cold water 3 min. Drain and rinse.
Braised Pork Steps
- Caramel: Melt rock sugar in a little oil until amber. Add pork belly and toss to coat.
- Braise: Add soy sauces, cooking wine, all spices and enough hot water to cover. Bring to boil, reduce to low, cover and braise 1 hour until very tender.
- Chop filling: Remove pork, add a splash of braising liquid and chop roughly with a cleaver until finely minced. Mix in coriander and green chilli.
Bun Steps
- Shape: Punch down dough, divide into portions. Roll each into an oval, roll up from one end into a cylinder, then press flat into a round disc.
- Cook: Cook in a dry flat pan on medium-low until both sides are golden. Finish in a 180°C oven for 5 min to crisp the exterior.
- Assemble: Slice the bun open from the side. Fill generously with the braised pork mixture.
Tips
- Rou Jia Mo — often called "China's oldest burger" — is Shaanxi street food perfected over centuries
- Make a large batch of braised pork and refrigerate; it reheats beautifully
- The bun must be oven-finished — that crispy shell against the juicy pork is everything
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