Rou Jia Mo

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Blanch the pork belly cubes in boiling water for 5 minutes, then drain and rinse well to remove impurities.

   Ca. 10 min.

2. 2

   In a large pot or Dutch oven, combine the blanched pork belly, sliced ginger, green onion pieces, star anise, bay leaves, cinnamon stick, Sichuan peppercorns, smashed garlic, dark soy sauce, light soy sauce, Shaoxing wine, rock sugar, and water.

   Ca. 5 min.

3. 3

   Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 2 hours, or until the pork is very tender.

   Ca. 2 t.

   Kokkens note: The pork should be easily shredded with a fork.

4. 4

   While the pork simmers, prepare the flatbread dough. In a large bowl, combine the all-purpose flour, active dry yeast, and salt.

   Ca. 2 min.

5. 5

   Gradually add the warm water to the flour mixture, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.

   Ca. 10 min.

6. 6

   Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rest in a warm place for 30 minutes.

   Ca. 30 min.

   Kokkens note: This short rest allows the gluten to relax, making the dough easier to work with, but it won't fully double in size.

7. 7

   Divide the rested dough into 4 equal portions. Roll each portion into a long rectangle, then brush lightly with vegetable oil.

   Ca. 5 min.

8. 8

   Roll each oiled rectangle tightly into a log, then coil the log into a spiral. Flatten each spiral with the palm of your hand and then roll it into a 4-5 inch round flatbread.

   Ca. 8 min.

   Kokkens note: This coiling technique creates the signature flaky layers of the flatbread.

9. 9

   Heat a heavy-bottomed pan or cast-iron skillet over medium heat. Cook each flatbread for 3-4 minutes per side, until golden brown and cooked through.

   Ca. 15 min.

   Kokkens note: Adjust heat as needed to prevent burning. The flatbreads should have a slightly crispy exterior and soft interior.

10. 10

    Once the pork is tender, remove it from the pot and finely chop it. Skim off excess fat from the braising liquid and reduce the liquid over high heat until it thickens into a sauce.

    Ca. 10 min.

    Kokkens note: You can use a potato masher to help shred the pork.

11. 11

    Combine the chopped pork with some of the reduced braising sauce. Mix in the chopped green chili and cilantro, if using.

    Ca. 3 min.

    Kokkens note: Adjust the amount of sauce to your preference; you want the pork to be moist but not overly saucy.

12. 12

    Cut each flatbread open like a pita pocket, but not all the way through. Fill generously with the pork mixture.

    Ca. 2 min.

    Kokkens note: Serve immediately while the flatbreads are warm and crispy.