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Recipe Category: Chinese
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Ingredients
Makes 5
FILLING:
- 1lb 2oz (500g) pork belly, without skin, diced
- 1 slice (about ¾in/2cm thick) fresh ginger, skin scraped off with a teaspoon 1 scallion (spring onion), cut into 3 large pieces
- 1 star anise
- 1 piece of cassia bark (or a small cinnamon stick) 1 tbsp Chinese rice (cooking) wine (shaoxing rice wine) 1 tbsp dark soy sauce 1 tbsp light soy sauce
- 1 tsp superfine (caster) sugar
- 5 English-style muffins
- strips of seeded green bell pepper
- fresh cilantro (coriander) leaves
- chili oil
Method
- To make the pork fil ing, put the pork into a pot, add al the other ingredients, and then add enough cold water to cover
- Bring to a boil and then simmer gently, uncovered, for about 2 hours, topping up the water a little if necessary
- The resulting sauce should coat the pork but not be watery
- Remove and discard the ginger, star anise, and cassia bark before serving
- To serve, split and toast the muffins
- Stuff some of the pork fil ing into the toasted muffins, along with some strips of green bel pepper, cilantro (coriander) leaves, and chili oil
- Serve immediately
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