MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chinese Hamburger: Rou Jia Mo
Categories: Pork, Breads, Sauces, Herbs, Vegetables
Yield: 12 servings
2 lb Pork belly
3 c Water
1/4 c Shaoxing wine
12 g Rock sugar
2 tb Light soy sauce
1 tb Dark soy sauce
4 Scallions; cut in half
3 sl Ginger
2 Star anise
1 Cinnamon stick
1 Black cardamom pod
2 Pieces galangal or sand
- ginger
1 ts Sichuan peppercorns
3 Bay leaves
Salt
1 c Cilantro; chopped
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3 1/2 c A-P flour (525 g)
2 ts Active dry yeast (8 g)
3/4 ts Salt
1 c Water; warm, up to 1 1/4 c
Keep the pork belly whole, or cut it into large, 4" to
5" 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.
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.
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.
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.
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.
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.
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.
RECIPE FROM:
https://thewoksoflife.com
Uncle Dirty Dave's Archives
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