Cut 500g pork belly into 2–3 cm cubes for even cooking.

In a pot, add enough water to cover the pork, bring it to a boil, then cook for another 2–3 minutes. Drain the pork.

Heat a pan with 1 tbsp cooking oil, then add 20g rock sugar. Stir over low heat until the sugar melts and turns a caramel brown.

Add the drained pork cubes to the pan, stir well to coat the meat evenly with the caramelized sugar.

Transfer the caramelized pork to an electric pressure cooker. Add enough water to cover the pork, ensuring the water level is even with the meat.

Add 2 star anise, 1 small cinnamon stick, 3 bay leaves, 2 tsp light soy sauce, 1 tsp dark soy sauce, 1/2 tsp salt, 1/4 tsp chicken bouillon powder, 1 tsp oyster sauce, 1 scallion(tied), and ginger slices.

Set the pressure cooker to the "Meat" or "Stew" mode for 30–40 minutes(adjust cooking time based on the cooker's power and desired tenderness).

Once done, let the pressure release naturally. The pork should now be tender and flavorful. If you don't have a pressure cooker, you can simmer the pork in a regular pot for about 5–2 hours until tender.

In a large bowl, combine 500g flour, 5g sugar, and 5g yeast. Slowly add 280g water, mixing until the dough forms and there's no dry flour.

Transfer the dough to a floured surface and knead for 5–10 minutes until smooth and elastic.

Roll the dough into a long log and divide it into 12 equal portions, each weighing around 40–45g.

Roll each portion into an oval shape, about 15–20 cm long and 5–6 cm wide.

Starting at one end, roll the oval dough into a cylinder, then flatten it. Use a rolling pin to shape it into a round disc.

Cover the dough discs with plastic wrap and let them rise for 20 minutes.

Heat a dry pan over low heat (no need for oil). Place one of the risen dough discs into the pan.

Cook on low heat until the surface begins to bubble, then flip. Continue to cook and flip for about 3–5 minutes until the bread puffs up and is fully cooked.

Repeat for all the remaining dough discs. Cut an opening in each flatbread with scissors to prepare for stuffing.

Remove the braised pork from the cooker. Chop it finely on a chopping board, and if you like, mix it with some chopped green peppers for extra flavor.

Stuff the chopped pork and peppers into the cooked flatbread, then drizzle 1 tbsp of the braising liquid into each sandwich for extra richness.

Your homemade Rou Jia Mo is ready to serve!