Chinese Pork Belly Bun (Rou Jia Mo, 肉夹馍)

• 2 lb pork belly (, cut into 2-inch (4.5-cm) chunks (*Footnote 1)) ↔ Replace
• 3 cups water ↔ Replace
• 2 dried Chinese chili peppers (, seeds removed) ↔ Replace
• 3 cloves ↔ Replace
• 2 whole star anise pods ↔ Replace
• 1 cinnamon stick ↔ Replace
• 1 thumb ginger (, sliced) ↔ Replace
• 4 green onions (, halved crosswise) ↔ Replace
• 1/4 cup Shaoxing wine ↔ Replace
• 1/4 cup light soy sauce ↔ Replace
• 1.5 tablespoons dark soy sauce ↔ Replace
• 1 tablespoon sugar ↔ Replace
• 1 teaspoon fennel seeds ↔ Replace
• 1 teaspoon Sichuan peppercorns ↔ Replace
• 1/2 teaspoon salt ↔ Replace
• 1/8 teaspoon grated nutmeg ↔ Replace
• 1 1/2 teaspoons instant yeast ↔ Replace
• 1 cup + 2 tablespoons warm water (110ºC) ↔ Replace
• 3 1/2 cups all-purpose flour ↔ Replace
• 1/2 teaspoon baking powder ↔ Replace
• 1 tablespoon vegetable oil ↔ Replace
• 1 cup cilantro (, coarsely chopped) ↔ Replace
• 2 to 3 chili peppers (, small diced (I used Chinese long pepper)) ↔ Replace
• Homemade chili oil ((Optional)) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.