Prep Time: 1 hour

Cook Time: 1 hour



For the dough (Mo or bread)
    • 350g plain flour
    • 140ml water
    • 1/2 teaspoon instant yeast
The Meat Filling
    • 500g pork belly
    • 10g 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!



You can also add some other vegetables along with the filling like fresh peppers.

Retrieved from: China Sichuan Food