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Pork and Hoisin “Hamburgers”

Pork and Hoisin “Hamburgers”

These savory-sauced pork buns, based on rou jia mo, are the deeply flavorful answer to sloppy joes.

By Diane UngerAugust 10, 2021

  • Makes
    6 servings
  • Cook Time
    30 minutes
  • Rating

From China’s Shaanxi province, rou jia mo are small, round flatbreads stuffed with pork belly that’s been braised with soy sauce and spices, then chopped to small bits. They’re often referred to as “Chinese hamburgers.” Our ultra-easy, rou jia mo-inspired sandwiches are made with quick-cooking ground pork and dark, thick hoisin sauce, so it wouldn’t be wrong to think of them as Chinese sloppy Joes. The baking soda may seem like an odd ingredient, but it keeps the pork tender by lowering the pH.

Ingredients
  • 1 ½

    pounds ground pork

  • 2

    tablespoons low-sodium soy sauce

  • ¾

    teaspoon baking soda

  • 2

    tablespoons grapeseed or other neutral oil

  • 6

    scallions, thinly sliced, whites and greens reserved separately

  • 1

    tablespoon minced fresh ginger

  • ½

    cup hoisin sauce

  • 1 to 2

    tablespoons chili-garlic sauce, plus more as needed

  • 2

    tablespoons unseasoned rice vinegar

  • 6

    English muffins, split

  • Shredded lettuce or green cabbage, to serve

Step 1

Adjust an oven rack about 4 inches from the element and heat the broiler. In a medium bowl, thoroughly mix together the pork, soy sauce, baking soda and 3 tablespoons water; let stand at room temperature for 15 minutes.

Step 2

In a 12-inch skillet over medium-high, heat the oil until barely smoking.

Add the pork mixture and the scallion whites, then cook, stirring often and breaking up the meat, until the pork is lightly browned, about 7 minutes.

Add the ginger and cook, stirring, until fragrant, about 30 seconds. Stir in the hoisin, chili-garlic sauce, vinegar and ½ cup water. Bring to a simmer and cook, uncovered and stirring often, until the mixture has thickened but is still saucy, 5 to 6 minutes.

Stir in the scallion greens, then taste and season with more chili-garlic sauce, if desired.

Step 3

Meanwhile, place the split English muffins cut sides up on a broiler-safe rimmed baking sheet, then broil until lightly toasted, 2 to 4 minutes. When the pork mixture is done, divide it evenly among 6 of the toasted English muffin bottoms. Top the pork with shredded lettuce and cover with the second muffin halves.

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