Chinese Hamburger-Pork Belly Buns

• Meat

  • 500 g Pork belly

• Produce

  • 2 Bay leaves
  • 1 Coriander
  • 1 inch Ginger, root
  • 2 pieces Ginger, dried
  • 5 Green onion or scallion sections
  • 1 piece Sand ginger
  • 1 piece Tangerine peel, dried

• Canned Goods

  • 1 Water or stock

• Condiments

  • 3 tbsp Soy sauce, dark

• Baking & Spices

  • 12 tsp Baking soda
  • 1 Cinnamon bark
  • 10 g Crystal sugar
  • 1 tsp Fennel seeds
  • 1 chunk Galangal
  • 1/2 tsp Instant yeast to
  • 1 Nutmeg
  • 350 g Plain flour
  • 1 tsp Salt
  • 1 tsp Sichuan peppercorn
  • 2 Star anises

• Nuts & Seeds

  • 1 Cumin, powder

• Liquids

  • 320 ml Water

• Other

  • 4~6 cloves
  • 1 Fructus amomi

Found on chinasichuanfood.com

Description

Ingredients

• 350g plain flour
• 140ml ~180ml water (note 1)
• 1/2 teaspoon instant yeast to 1 teaspoon instant yeast (note 2)
• 1/2 teaspoon baking soda (optional)
• 500g pork belly
• 10g crystal sugar
• 5 green onion or scallion sections (around 8cm long)
• 3 tablespoon dark soy sauce
• Water or stock as needed
• 1 inch root ginger, smashed
• 1 teaspoon salt
• 1 teaspoon Sichuan peppercorn
• 2 star anises
• 1 cinnamon bark
• 4~6 cloves
• 1 chunk galangal
• 2 bay leaves
• 1 teaspoon fennel seeds
• 1 Fructus Amomi
• 2 pieces of dried ginger
• 1 piece of sand ginger
• 1 nutmeg
• 1 piece of dried tangerine peel
• Coriander
• Cumin powder

Directions

• Soak the pork belly with clean water for around 2 hours. Change water twice during the process.
• Prepare a glaze and then wrap all the spices. Seal with a rope.
• In a large pot, add pork belly, the spice bag, ginger, crystal sugar, green onions, salt and dark soy sauce. Pour enough water to cover the pork belly.
• Bring all the content to a boiling and then slow down the fire to simmer for around 2 hours.
• Turn off the fire and then soak the pork belly within the soup for at least 2 hours. Reheat it before assembling.
• Mix instead yeast with flour. And then stir the water in. Stir the flour with chop sticker or similar things during the process. Knead the dough until smooth. Cover with a wet cloth or plastic wrap to rest for around 30 minutes to 45 minutes depending on your temperature until the dough is 1/3 bigger than the previous one. (The surface is completely smooth but there is no Honeycomb texture inside).
• Knead the dough again to pinch the air out. Then roll the dough into a uniform long log around 5 cm in diameter. Cut the long log into 6 equal portions.
• Get on portion and then shape it into long log. Roll it out to a long facet. Roll the facet up like the pictures. Suck the very ending in one end of your roll. Press it down slowly. Turnover and roll out to a bread until 1.5 cm thick. Shape it to a bowl with a hand.
• Heat up a pan. Place the bowl shaped dough in to fry until slightly brown over medium fire(less than 1 minute). Turn over to fry the second side.
• Repeat the process to finish all the buns. Preheat oven to 190 degree C.
• Transfer the bread (Baijimo) to a baking sheet. Bake for 10 minutes so the breads are completely cooked through.
• Transfer the meat out and finely minced. If you like, you can add chopped coriander and cumin powder.
• Cut 2/3 of the bun from the middle. Lay minced pork and other ingredients within the bun.
• Serve warm!