Chinese Hamburger Recipe

step 1

• STEP 1.Trim and cut 1. 3 lb of pork shoulder into big chunks.

step 2

• STEP 2.To get rid of bad smells and impurities, blanch the pork by putting them in a pot with cold water. Cover and bring to a boil. Then take the meat out of the boiling water and discard the water. Keep the meat aside.

step 3

step 4

• STEP 3.1 in a pot add 1 tsp oil and 2 tsp sugar. Stir on low heat till the sugar caramelises.

step 5

• STEP 4.2 when the sugar caramelises, take the pot off the heat and allow it to cool.

step 6

• STEP 5.3 then add warm water into the cooled pot and stir to dissolve the caramel.

step 7

• STEP 6.4 put the pot back on the stove and when the caramel liquid is simmering, add 1.3 lb blanched pieces of pork to the pot.

step 8

• STEP 7.5 add 1 stick cinnamon,1 tsp fennel, ½ tsp cloves ,1 tsp black peppercorn, 1 tsp sichuan peppercorn, 2 tsp ‘gan cao’ (liquorice root), 3 star anise, 3 pieces dry or fresh orange peel , 3 cloves of garlic, a few slices ginger, 2 tbsp chinese cooking wine, 2 tsp dark soy sauce, 3 scallion stalks white part.

step 9

• STEP 8.6 add water to cover the pieces of meat. Cover the pot and bring it to a boil. Add 1 tsp salt and mix together.

step 10

• STEP 9.7 cover the pot, turn the heat to low and simmer the pot for 2 to 3 hours.

step 11

• STEP 10.8 for the bun, in a stand mixer bowl add 2 cups +2 tbsp all purpose flour, ¼ tsp heated baking soda.

step 12

• STEP 11.9 mix 2 tsp dry yeast with ½ cup +1 tsp of warm water and mix.

step 13

• STEP 12.10 turn on the stand mixer to low speed and using the paddle attachment start mixing the flour. Slowly add the yeast water to the flour and mix for 1 to 2 minutes.

step 14

• STEP 13.11 change the mixer to the hook attachment and mix the flour on low speed for 5 to 8 minutes till all the flour comes together to form a firm dough.

step 15

• STEP 14.12 take the dough out of the mixer bowl and knead it on a flat clean surface till it is smooth.

step 16

• STEP 15.13 cover with a bowl and let the dough proof for 20 minutes at room temperature.

step 17

• STEP 16.14 then roll the dough into a long log or rope form and cut into 6 equal portions.

step 18

• STEP 17.15 take one portion of the dough and roll it into a thin log. Then roll it flat using a rolling pin.

step 19

• STEP 18.16 starting at one end of the flat strip roll it up like a ribbon to form a roll. Make the roll stand and tuck the tip under the roll.

step 20

• STEP 19.17 flatten the roll into a disc using the palm of the hand.then roll it into a thick round piece of 11 to 12 cm in diameter.

step 21

• STEP 20.18 place the rolled out breads in a dry frying pan and toast in low heat. Leave space between the breads. Cover and cook for 4 to 5 minutes. The breads will expand slightly. When the bottom gets yellow golden spots, flip the breads over. Do not cover the pan again.

step 22

• STEP 21.19 when both sides are golden and yellow, take them out of the pan. The breads should be crusty on the outside. Keep aside.

step 23

• STEP 22.20 after 2 to 3 hours , the pork should be fall-apart tender. Take the pieces of meat out of the pot and transfer them to a cutting board.

step 24

• STEP 23.21 start chopping the pieces of meat and and keep adding a little of the cooking brine from the pot. Keep adding brine till the meat is finely chopped and no more brine can be absorbed. This ensures a juicy filling.

step 25

• STEP 24.22 cut open the flat bread till half way. Then with the tip of the knife cut a pocket inside the other half. Fill the bread full with the meat filling and spoon some brine in as well.

step 26

• STEP 25.23 alternatively, add chopped scallion and chopped coriander to the chopped meat before filling the bread.

step 27

• STEP 26.24 lastly add chilli sauce or any sauce of choice on the filling.

step 28

• STEP 27.25 chinese hamburger is ready.