Roujiamo

Ingredients

• 2 lb pork belly, cut into large chunks
• 3 tbsp rock sugar or brown sugar
• 3 tbsp Shaoxing wine
• 3 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 3 star anise
• 1 cinnamon stick
• 2 bay leaves
• 1 tbsp cumin seeds
• 1 tsp fennel seeds
• 4 slices ginger
• 3 scallions
• water, to cover
• 3 cups all-purpose flour
• 1 tsp instant yeast
• 1/2 tsp baking powder
• 1 tsp salt
• 1 1/4 cups warm water
• chopped cilantro, to finish
• 1 green chile, sliced (optional)

Before you cook

• Slice the ginger.
• Cut the pork belly into large chunks.

Steps

1. Melt the rock sugar in a dry pot over low heat until it turns amber.
2. Add the pork belly to the pot and stir to coat it in the caramel.
3. Pour in the Shaoxing wine, light soy sauce, and dark soy sauce.
4. Add the star anise, cinnamon stick, bay leaves, cumin, fennel, ginger, and scallions.
5. Add enough water to just cover the pork.
6. Bring the pot to a boil, then reduce the heat to low and simmer, covered, until the pork is fork-tender, about 2 hours.
7. Mix the flour, yeast, baking powder, and salt together in a large bowl.
8. Stir in the warm water and knead the dough until smooth, about 8 minutes.
9. Cover the dough and let it rise until doubled, about 1 hour.
10. Divide the dough into 6 pieces and shape each into a flat round about 4 inches across.
11. Heat a dry skillet over medium heat.
12. Cook each round for about 3 minutes per side until golden and puffed.
13. Lift the pork out of the braising liquid and chop it finely.
14. Split each bread round open along one edge without cutting all the way through.
15. Stuff each bread round with the chopped pork and a spoonful of the braising liquid.
16. Tuck chopped cilantro and sliced chile into each sandwich before serving.