Rou Jia Mo (Venison buns)
Slow cooked pork and venison shoulder with warming spices served in a quick to make bun- a lovely take on the street food so popular in China.
Ingredients
- 600 grams diced venison shoulder
- 300 grams pork belly
- 300 ml brown chicken stock
- 150 ml rice wine
- 50 grams brown sugar
- 3 tbsp soy sauce
- 10 spring onions
- 70 grams fresh ginger
- cinnamon stick
- 2 star anise pods
- 1 black cardamom pod
- salt
- 1 small bunch coriander
For the buns
- 420 grams plain flour
- 8 grams dried yeast
- 1 tbsp salt
- 240 ml warm water
Instructions
- If there is any skin on the pork belly, take it off before cutting meat into chunks of a similar size to the diced venison. Place both the venison and pork in a deep pot, cover with cold water and bring to a boil. Once the water has reached boiling point, take the meat out and place on a tray.
- Discard the water in the pot, wash it out and place the meat back in. Then, add all the ingredients, apart from the spring onions and coriander, and simmer with a lid on until well-cooked. The venison should fall apart easily.
- Take out the meat and strain, but do not discard the liquid this time. Add salt if needed. Finely chop the meat, coriander and spring onions, then mix together. Strain the stock and add to the meat to correct seasoning.
- Combine all the bun ingredients until you have a dough, then knead for 10 minutes. Leave to rise until it has doubled in size. Knead again for 5 minutes and divide into 12 equal pieces.
- Roll all the dough pieces into cigar shapes, then stretch into long, narrow strips. Fold in half lengthways and roll up with the end piece tucked underneath. Turn on the side and press the dough down in your hand. Roll out into a disc and allow to rest for 20 minutes.
- Put the discs in a hot, dry frying pan and cook with the lid on for 2 minutes on each side. Then remove the lid and continue cooking until the buns turn golden brown on each side.
- To serve, cut a pocket into the bun and fill with the chopped meat mixture, enjoy!
