Xi'an "Burger"

Ingredients for 4 servings:

• 1 ½ kg pork with bones (thick rib, belly) not too lean
• 1 ½ tsp sugar, white
• 5 tbsp soy sauce, light
• 5 tbsp soy sauce, dark
• 2 ½ tbsp rice wine, Chinese
• 1 piece(s) star anise
• 8 cm cinnamon (cassia bark or cinnamon stick)
• 1 tsp fennel seeds
• 4 cardamom pods, brown
• 2 pieces of orange peel, or dried mandarin oranges (or fresh if necessary)
• 3 cm ginger, peeled
• 1 handful of chili pepper(s), long mild green or pepper
• 1 bunch of spring onions
• 7 g dry yeast
• 500 g wheat flour type 550
• 275 ml water, lukewarm
• ½ salt
• 1 pinch(s) of sugar
• Neutral vegetable oil for greasing the pan

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 hours; Total time approx. 1 day 5 hours 30 minutes

Xi’an Rou Jia Mo – braised meat in a bun

Place the meat in a suitable pot. Add enough cold water to just cover. Bring to a boil over medium heat, then simmer gently for 1.5 hours; do not allow to boil briskly. Ensure the meat remains covered; add more hot water if necessary. At the end of the cooking time, let the meat cool in the liquid. When cold, remove the meat and reserve the cooking liquid. Remove the bones and cut the meat into 4-5 cm wide strips. Return it to the pot with the sugar, light and dark soy sauce, rice wine, star anise, cassia bark, fennel, cardamom, mandarin/orange peel, and ginger, and pour in enough of the reserved cooking liquid to cover the meat. Add water if necessary. Bring to a boil and simmer. The longer the better. I usually simmer it for 3-4 hours in the evening, then let it cool overnight, and simmer again the next day for at least an hour. The meat should be as tender as butter and fall apart. I taste the cooking liquid every now and then. If it tastes too weak, I add soy sauce or spices to taste. In the meantime, mix 125 ml of water with the yeast and let it stand for 10 minutes, covered, in a warm, draft-free place. Then add flour, salt, sugar and another 150 ml of water. Please note: as with all yeast doughs, the water:flour ratio can vary. As usual, we want a smooth, non-sticky dough. Knead for 10 minutes and then let it rise, covered, for one hour. Then divide the dough into 8 pieces. Roll the first piece with your hands into a thin sausage about 14 cm long. Then use a rolling pin to roll it out into a flat strip (about 25 cm x 3.5 cm). Roll it up tightly into a snail shape and then lay it down (like a licorice twist). Use a rolling pin to roll it out into a disc about 10 cm in diameter. Do the same with the remaining dough pieces. Heat a pan, grease with a little oil, and place 3-4 dough discs in it over very low heat. When golden brown, turn them over. They’re done when they’re lightly browned on both sides. The buns should still be moist—a little undercooked won’t hurt. Of course, not soggy, but not dry like toast either. Bake the rest in the same pan. Cut the buns in half (do not cut all the way through). Remove the meat from the cooking liquid and shred with two forks or chop finely. Fill the buns with meat, a little cooking liquid, and, if desired, chopped spring onions and green chilies. Xi’an is the capital of Shaanxi Province in northwest China. Xi’an is the starting point of the Silk Road. As the former capital of China, it is known for the Terracotta Army. Since Xi’an is home to many Muslims, this dish is often prepared with mutton, for example.