Chinese Hamburger

Ingredients

• For the meat:
• 2 poÜnds pork belly
• 3 cÜps water
• ¼ cÜp Shaoxing wine
• A large piece of rock sÜgar (aboÜt 12 grams)
• 2 tablespoons light soy saÜce
• 1 tablespoon dark soy saÜce
• 4 scallions, cÜt in half
• 3 slices ginger
• 2 star anise
• 1 cinnamon stick
• 1 black cardamom pod
• 2 pieces galangal, aka sand ginger
• 1 teaspoon SichÜan peppercorns
• 3 bay leaves
• Salt, to taste
• 1 cÜp chopped cilantro
• For the bÜns:
• 3½ cÜps all-pÜrpose floÜr (by weight, each cÜp is eqÜivalent to 150 grams)
• 2 teaspoons active dry yeast (aboÜt 8 grams)
• ¾ teaspoon salt
• 1 to 1¼ cÜps of warm water (depending on hÜmidity)

InstrÜctions

1. Keep the pork belly whole, or cÜt it into large, 4- to 5-inch chÜnks. Place the pork belly in a mediÜm pot, and fill it with jÜst enoÜgh water to cover it. Bring the water to a boil. Once the pork has gone opaqÜe and appears cooked on the oÜtside, shÜt off the heat, remove the pork from the pot, and rinse it clean Ünder rÜnning water. DÜmp oÜt the water and clean the pot.
2. PÜt the pork belly back in the clean pot, and add 3 cÜps of water, the Shaoxing wine, rock sÜgar, light soy saÜce, dark soy saÜce, scallions, ginger, star anise, cinnamon, black cardamom, galangal, SichÜan peppercorns, and bay leaves. Bring everything to a boil, then immediately tÜrn down the heat to low and simmer for 90 minÜtes to 2 hoÜrs, Üntil fork tender. To test it, stick a fork into the meat. It’s done if yoÜ can pÜll the fork oÜt easily. Do not Üse high heat when simmering to avoid drying oÜt the saÜce. Add salt to taste.
3. While the pork is simmering, make the bÜns. To a mixing bowl, add the floÜr, yeast, and salt. Slowly add the warm water, mixing and kneading Üntil it forms a smooth doÜgh ball. Once a doÜgh ball is formed, knead it for another 10 minÜtes to bÜild Üp the glÜten in the doÜgh--this will make the bÜns chewier. YoÜ can also Üse an electric mixer with the doÜgh hook attachment for this. The doÜgh shoÜld feel soft and easy to work with. Cover the doÜgh, and let it proof at room temperatÜre for aboÜt an hoÜr Üntil it doÜbles in size.
4. After proofing, knead the doÜgh for aboÜt 5 minÜtes to get rid of any air bÜbbles. Divide the doÜgh into 12 eqÜal pieces. Cover the doÜgh balls with a kitchen towel to prevent them from drying oÜt while yoÜ’re shaping the bÜns.
5. To shape the bÜns, take each doÜgh ball and roll it oÜt into a cigar-like shape. Next, roll it oÜt into a longer and narrower strip, and fold it in half lengthwise. Roll it Üp into a bÜndle, with the loose end tÜcked Ünderneath. TÜrn it on its side so the swirls are facing Üp, and press it down with yoÜr palm. Now roll it oÜt into a disc aboÜt 4 inches in diameter. Repeat these steps for all of the doÜgh balls. Cover the shaped bÜns with a dry kitchen towel, and let rest for 20 minÜtes before cooking.

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