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September 11


Saint of the day:
Saint John Gabriel Perboyre

St. Jean Gabriel Perboyre is the first saint of China.

Saint John Gabriel Perboyre's Story

John Gabriel was born in Puech, a hamlet in the parish of Montgesty.  He was the first of eight children of Pierre and Marie Perboyre. He was raised in a very Catholic family who lived on their farm.  The priest of the parish loved to question John Gabriel on the points of the catechism saying, “Let’s go, my little doctor!”  In the family Jean Gabriel took as an example his uncle, James, a priest of the Mission, courageous at the time of the Revolution. From him John Gabriel learned how to live for Jesus Christ and serve him unto death.

In 1816 John Gabriel accompanied his younger brother to the Seminary in Motauban where he also stayed to continue his studies.

In December of 1818 John Gabriel entered the Congregation of the Missionand was ordained a priest in September 1824 in the Chapel of the Motherhouse of the Daughters of Charity in Paris.  After his work as a theology professor at the Seminary in Saint Flour, he was called to the Motherhouse of the Congregation of the Missionin Parisas Director of the Internal Seminary.

The Epiphany, the star at the moment of his birth, continued to show him very far off horizons.  In March 1835 he set out under God’s protection and arrived on 29 August in Macao, port of access for the missions in China.  Many were his apostolic activities in Ho-Nan, despite dangers and persecutions, until the moment of his betrayal and imprisonment in September 1839.

After months of moral and physical suffering and long and terrible torture, John Gabriel gave his last witness on 11 September 1840.  He was hung from a cross and strangled by a rope.

Many witnesses say that a luminous cross appeared in the sky at the moment of the death of John Gabriel.  The Epiphany had arrived at its summit, making present the words of the prophet Daniel (12:3): those with insight shall shine brightly like the splendor of the firmament, and those who lead the many to justice shall be like the stars forever.


His body was brought to Saint Lazare (Motherhouse,Paris) 20 years after his death.









Saint Jean Gabriel Perboyre.

1625 Puech Road, Puech, Lot, France





Chinese-style hamburger is also known as Rou Jia Mo

Chinese Hamburger, Rou Jia Mo (肉夹馍) means “meat in a bun,” which sort of makes it similar to what we’d think of as a hamburger, or maybe a Chinese sloppy joe. So there’s the meat filling of shredded pork belly with spices and fresh herbs sandwiched between a homemade pan baked bun.


For the meat:

  • 2 pounds pork belly

  • 3 cups water

  • ¼ cup Shaoxing wine

  • 12 grams rock sugar (or 1 tablespoon granulated sugar)

  • 2 tablespoons light soy sauce

  • 1 tablespoon dark soy sauce

  • 4 scallions (cut in half)

  • 3 slices ginger

  • 2 star anise

  • 1 cinnamon stick

  • 1 black cardamom pod

  • 2 pieces galangal (or sand ginger)

  • 1 teaspoon Sichuan peppercorns

  • 3 bay leaves

  • Salt (to taste)

  • 1 cup chopped cilantro

For the buns:

  • 3½ cups all-purpose flour (by weight, each cup is equivalent to 150 grams)

  • 2 teaspoons active dry yeast (about 8 grams)

  • ¾ teaspoon salt

  • 1 to 1¼ cups warm water (depending on humidity)


  1. Keep the pork belly whole, or cut it into large, 4- to 5-inch chunks. Place the pork belly in a medium pot, and fill it with just enough water to cover it. Bring the water to a boil. Once the pork has gone opaque and appears cooked on the outside, shut off the heat, remove the pork from the pot, and rinse it clean under running water. Dump out the water and clean the pot.

  2. Put the pork belly back in the clean pot, and add 3 cups of water, the Shaoxing wine, rock sugar, light soy sauce, dark soy sauce, scallions, ginger, star anise, cinnamon, black cardamom, galangal, Sichuan peppercorns, and bay leaves. Bring everything to a boil, then immediately turn down the heat to low and simmer for 90 minutes to 2 hours, until fork tender. To test it, stick a fork into the meat. It’s done if you can pull the fork out easily. Do not use high heat when simmering to avoid drying out the sauce. Add salt to taste.

  3. While the pork is simmering, make the buns. To a mixing bowl, add the flour, yeast, and salt. Slowly add the warm water, mixing and kneading until it forms a smooth dough ball. Once a dough ball is formed, knead it for another 10 minutes to build up the gluten in the dough--this will make the buns chewier. You can also use an electric mixer with the dough hook attachment for this. The dough should feel soft and easy to work with. Cover the dough, and let it proof at room temperature for about an hour until it doubles in size.

  4. After proofing, knead the dough for about 5 minutes to get rid of any air bubbles. Divide the dough into 12 equal pieces. Cover the dough balls with a kitchen towel to prevent them from drying out while you’re shaping the buns.

  5. To shape the buns, take each dough ball and roll it out into a cigar-like shape. Next, roll it out into a longer and narrower strip, and fold it in half lengthwise. Roll it up into a bundle, with the loose end tucked underneath. Turn it on its side so the swirls are facing up, and press it down with your palm. Now roll it out into a disc about 4 inches in diameter. Repeat these steps for all of the dough balls. Cover the shaped buns with a dry kitchen towel, and let rest for 20 minutes before cooking.

  6. Pre-heat a flat-bottomed pan or cast-iron skillet over medium heat. Place the buns in the pan about an inch apart (no oil is necessary). Cover the lid, and let the buns cook for 2 minutes on each side. The heat shouldn’t be too high, or your buns may burn. After cooking the buns for 2 minutes on each side, remove the lid, and cook each side for another minute or so until the entire bun is golden brown.

  7. To serve, take out the pork, coarsely chop it, and transfer it to a bowl. Mix in the chopped cilantro, and add the sauce from the meat to your desired consistency. Think Asian sloppy joe--you could go really saucy or have a drier sandwich. Toss everything together, slice open a bun, load the meat inside, and serve.

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