Roujiamo

Ingredients

• •Pork belly
• •Star anise
• •Cinnamon
• •Soy sauce
• •Rock sugar
• •Ginger
• •Flour
• •Yeast
• •Water

Steps

1. 1Simmer pork belly in a spiced braising liquid of soy sauce, rock sugar, star anise, cinnamon, and ginger for around two hours, until the meat is fork-tender and the fat has turned soft and translucent.
2. 2Let the pork cool slightly in its braising liquid so it stays moist, then chop it roughly with a cleaver, mixing in some of the reduced braising sauce.
3. 3Make a simple leavened dough with flour, yeast, and water, and let it rest until it puffs slightly.
4. 4Divide the dough into rounds and press each into a flat disc.
5. 5Cook the discs on a dry, hot griddle, flipping occasionally, until both sides develop golden-brown charred spots and the inside stays soft.
6. 6Split each bread open along one edge without cutting all the way through, forming a pocket.
7. 7Stuff the pocket generously with the chopped, saucy pork.
8. 8Serve immediately, often alongside a bowl of cold noodles or spiced soup, as is common from street stalls in Xi'an.