Rou Jia Mo (Chinese Meat Burger)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   For the buns, dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.

   Ca. 5 min.

   Kokkens note: Ensure water is warm, not hot, to activate the yeast properly.

2. 2

   In a large bowl, combine the all-purpose flour with the yeast mixture. Knead for 5-7 minutes until a smooth, elastic dough forms.

   Ca. 7 min.

   Kokkens note: If the dough is too sticky, add a little more flour; if too dry, add a tiny bit more water.

3. 3

   Cover the dough and let it rest in a warm place for 30 minutes.

   Ca. 30 min.

   Kokkens note: The dough will not double in size like bread dough, but it will relax.

4. 4

   While the dough rests, prepare the pork filling. Blanch the pork belly in boiling water for 5 minutes to remove impurities. Drain and rinse well.

   Ca. 10 min.

   Kokkens note: Blanching helps create a cleaner, more flavorful braising liquid.

5. 5

   In a heavy-bottomed pot or Dutch oven, add the blanched pork belly, ginger, star anise, cinnamon stick, and bay leaf.

   Ca. 2 min.

6. 6

   Pour in the light soy sauce, dark soy sauce, Shaoxing wine, and the larger quantity of water. Add the rock sugar.

   Ca. 1 min.

   Kokkens note: Rock sugar adds a subtle sweetness and gloss to the pork.

7. 7

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is very tender and easily shreddable.

   Ca. 2 t.

   Kokkens note: Check occasionally to ensure there's enough liquid; add more hot water if needed.

8. 8

   Once the pork is cooked, remove it from the braising liquid. Strain the liquid and discard the aromatics.

   Ca. 5 min.

   Kokkens note: Reserve the braising liquid; it's essential for flavor and moisture.

9. 9

   Finely chop or shred the pork belly and mix it with a few tablespoons of the strained braising liquid to keep it moist.

   Ca. 5 min.

   Kokkens note: Chop the pork very finely for the best texture in the bun.

10. 10

    Divide the rested dough into 4 equal portions. Roll each portion into a long, thin rectangle.

    Ca. 5 min.

11. 11

    Brush a thin layer of oil over the dough rectangle, then roll it up tightly into a log. Coil the log into a spiral and flatten it into a disc.

    Ca. 5 min.

    Kokkens note: This technique creates the characteristic flaky layers of the bun.

12. 12

    Roll each disc out into a round flatbread, about 1 cm thick.

    Ca. 5 min.

13. 13

    Heat a dry non-stick pan or griddle over medium heat. Cook each flatbread for 3-4 minutes per side, until golden brown and cooked through.

    Ca. 16 min.

    Kokkens note: Do not overcrowd the pan; cook in batches if necessary.

14. 14

    Slice each cooked flatbread almost all the way through, creating a pocket.

    Ca. 2 min.

    Kokkens note: Be careful not to cut all the way through the bun.

15. 15

    Fill each bun generously with the chopped pork belly and garnish with the chopped green onion.

    Ca. 2 min.

    Kokkens note: Add a little extra braising liquid to the pork inside the bun for extra juiciness.