# Chinese Pork Belly Bun (Rou Jia Mo, 肉夹馍)

Cuisine: chinese · Time: 190 minutes · Servings: 10

## Ingredients

- 2 lb pork belly (, cut into 2-inch (4.5-cm) chunks (*Footnote 1))
- 3 cups water
- 2  dried Chinese chili peppers (, seeds removed)
- 3  cloves
- 2  whole star anise pods
- 1  cinnamon stick
- 1 thumb  ginger (, sliced)
- 4  green onions (, halved crosswise)
- 1/4 cup Shaoxing wine
- 1/4 cup light soy sauce
- 1.5 tablespoons dark soy sauce
- 1 tablespoon sugar
- 1 teaspoon fennel seeds
- 1 teaspoon Sichuan peppercorns
- 1/2 teaspoon salt
- 1/8 teaspoon grated nutmeg
- 1 1/2  teaspoons instant yeast
- 1 cup + 2 tablespoons  warm water (110ºC)
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon  baking powder
- 1 tablespoon vegetable oil
- 1 cup cilantro (, coarsely chopped)
- 2 to 3  chili peppers  (, small diced (I used Chinese long pepper))
- Homemade chili oil ((Optional))

## Steps

1. Blanch the pork: Place pork belly in a large pot and add cold tap water to cover the pork by 1” (2 cm). Bring to a boil. Turn to medium heat and boil for 10 minutes, until there’s no more brown foam forming. Discard the water and transfer the pork to a clean pot that’s just big enough to hold the pork.
2. Braise the pork: Pour 3 cups of water and add all the braising ingredients except the salt. Bring to a boil over medium-high heat, then turn to medium-low heat. Simmer, covered, for 2 hours, until the pork is very tender.  Add 1/2 teaspoon salt halfway through and taste the broth. It should taste slightly salty. If not salty enough, add more.
3. Activate yeast: Start the dough when the pork is cooking. Pour the warm water in a small bowl and add the yeast. Let sit for 10 minutes to activate the yeast.
4. Mix the dough: Mix the flour and baking powder together in a large bowl. Slowly pour in the water with yeast a few times, stirring with a pair of chopsticks in a clockwise direction, until water is fully incorporated and semi-firm dough flakes form. There should be little dry flour left in the bowl. Drizzle a little more water if needed. Add the oil and mix again. Dust both hands with flour and start by using one hand to knead until dough begins to form. The dough should be quite firm and not stick to the bottom of the bowl. Add more flour and keep kneading if the dough sticks to your hands, 1 teaspoon at a time.
5. 1st rise: Transfer the dough to a medium bowl and cover with plastic wrap. Rest the dough for 10 to 15 minutes. This brief process helps the dough to hydrate and is easier to knead.
6. 2nd rise: Then knead the dough again until quite smooth, 10 to 15 minutes or so. Rub some oil onto a large bowl, place the dough into it, and cover with plastic wrap. Rest until the dough has doubled in size, about 1 hour.
7. Divide the dough: Once rested, knead the dough a few times again until it returns to the original size. Divide the dough into 10 equal parts, about 75g per dough, and shape each one into a ball by hand. Transfer the dough onto a tray and cover with plastic wrap. Let rest for another 10 minutes. So the dough is easier to roll.
8. Roll out flatbread: Place one dough ball on the working surface, then press it with your palm into a round shape. Use a rolling pin to flatten the dough into a long oval shape that’s narrow on both ends, 8” long and 3” wide (*Footnote 2). Fold lengthwise, then roll up the roll into a coil. Use a rolling pin to flatten the bread into a 4” thick disk. Place the rolled dough onto a greased tray. Shape the rest of the dough balls the same way. Once all the dough has been shaped, let it rest until the bread has relaxed and slightly expanded, 10 minutes after you finish rolling the last dough piece. (*Footnote 3)
9. Cook the bread: Heat a cast iron pan over medium heat until hot. Start with the first flatbread you rolled out. Place the bread into the pan, 1” (2.5 cm) apart. Cook covered, until the bread is cooked through and has turned golden on the surface, about 2 minutes or so per side. If the bread browns too quickly, turn to medium-low heat. If the surface is not quite golden after the full 4 minutes, uncover the pan, then keep cooking the flatbreads for 1 minute per side. Once done, set aside to cool.
10. Transfer one piece of pork belly onto a cutting board, cut it coarsely into small chunks. Place a handful of cilantro and a handful of diced peppers on top of the pork. Use a knife to chop and mix everything together. Slice the buns horizontally in half to form a pocket, with the end still attached. Use a spoon to stuff the pork mixture into the bun and drizzle a spoonful broth onto the pork. You can add a few drops of chili oil if needed. Serve immediately.

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Source: omnivorescookbook — https://omnivorescookbook.com/authentic-pork-belly-bun/
Page: https://findfood.fun/en/recipes/7678
Language: en