Roujiamo (Xi'an Chinese Hamburger)

Ingredients

Tongguan buns

• 400 g plain flour
• 1 ½ tsp instant yeast
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 1 tbsp granulated sugar
• 250-280 ml warm water
• 60 ml melted lard (or butter)
• 1 tsp five-spice powder
• Peanut oil for frying

Braised pork

• 750 g pork shoulder (or pork belly)
• 10 thin ginger slices
• 2 tbsp peanut oil
• 60 g rock sugar (about 8 lumps)
• 22 ml Shaoxing wine
• 22 ml light soy sauce
• 15 ml dark soy sauce
• 4 bay leaves
• 2 spring onion whites, cut into 5 cm pieces
• 2 star anise
• 1 cinnamon stick (large)
• 2 tsp salt

Assembly

• ½ red onion, finely chopped
• 1 large handful (about 30 g) cilantro leaves, finely chopped
• 1-2 tbsp reserved braising liquid
• 1 tbsp chilli oil with sediment (optional)

Method

Stage 1 - Mix and rise the dough

1. In a large bowl, whisk together the flour, yeast, baking powder, bicarbonate of soda, salt and sugar.
2. Slowly add the warm water while stirring with chopsticks until a rough dough forms.
3. Turn out and knead 8-10 minutes (or 4-6 minutes in a mixer) until smooth and slightly tacky.
4. Cover with a damp cloth and prove for about 1 hour, until doubled.

Stage 2 - Start the pork

1. Cut the pork into 4 cm cubes.
2. Place in a pot with cold water and 4 ginger slices. Bring to a boil, skim the scum, and boil 15 minutes. Drain and rinse.
3. In a wok over low heat, melt the rock sugar in the peanut oil without stirring until it turns dark amber.
4. Add the pork cubes and toss to coat in the caramel until lightly browned.
5. Splash in the Shaoxing wine, then the light and dark soys. Stir to combine.
6. Pour in enough water to almost cover the pork. Add the remaining ginger, bay leaves, spring onion whites, star anise, cinnamon and salt.
7. Bring to a simmer, cover, and braise on low heat for 90 minutes, topping up with water if it gets dry, until the meat shreds under a chopstick.

Stage 3 - Laminate and shape the buns

1. Divide the proven dough into 4 equal pieces. Cover three.
2. Roll the first piece into a long strip about 90 cm by 15 cm, as thin as you can.
3. Brush generously with melted lard and dust with five-spice powder.
4. Roll up loosely from one short end like a scroll, stopping when two-thirds is rolled.
5. Cut the remaining loose third into lengthwise strips while still attached, creating a fringe.
6. Continue rolling so the strips wrap around the outside of the scroll.
7. Cut the rolled log in half. Stand each half cut-side up, press flat with the palm, and roll out to a 1 cm thick disc with the swirl visible on top.
8. Repeat with the remaining three pieces.
9. Place the discs on a tray, cover with cling film and prove 45-60 minutes.

Stage 4 - Fry and bake the buns

1. Preheat the oven to 200 °C (190 °C fan).
2. Heat a flat pan over medium heat with 2 tbsp peanut oil. Fry the buns in batches, 1-2 minutes per side, until golden.
3. Transfer to a baking tray and bake 8-10 minutes until rich orange-brown and crisp.

Stage 5 - Chop and stuff

1. Lift the pork out of the braise with a slotted spoon. Strain and reserve the liquid.
2. On a chopping board, finely chop the pork with a heavy knife until it is a coarse mince.
3. Tip into a bowl with the chopped red onion and cilantro. Add 1-2 tbsp of the braising liquid - enough to moisten but not pool.
4. Taste and add chilli oil if you want heat.
5. Split each warm bun three-quarters of the way through and stuff with about 60 ml (¼ cup) of the meat mixture. Eat immediately.