Roujiamo (Chinese Hamburger)

Directions

Prep the pork

1. Chop the pork into 8 large chunks and place in a large saucepan. Slice the ginger into thin slices and add half to the saucepan. Cover with cold water and place over a high heat.

2. Bring to a boil and cook for 15 minutes, skimming off any scum that comes to the surface. Drain the pork off and rinse under cold water.

3. Rinse the saucepan out and return to the stovetop.

Cook the filling

1. Chop the spring onions whites into chunks, and finely slice the spring onion greens, keeping them separate.

2. Heat the oil in the saucepan over a medium-high heat. Add the rock sugar and stir until melted.

3. Cook the sugar until it starts to turn a golden caramel, then return the pork to the saucepan. Cook the pork in the caramel, turning to coat on all sides and caramelise.

4. Add the remaining ginger to the saucepan, along with the sichuan peppercorns, star anise, cinnamon, bay leaves and whites of the spring onion. Pour in the shaoxing, light and dark soy sauces, then top up with just enough water to cover the pork.

5. Cover with a tight fitting lid and cook at a simmer for 3 hours, until very tender.

6. Once cooked, transfer the pork to a wire rack over a tray and set aside until cool enough to handle.

Make the dough

1. For the dough, place the yeast and water in the bowl of an electric mixer with the dough hook attachment and mix on low speed for 1 minute to combine.

2. Add the flour, baking powder, bicarb soda, salt and oil and continue to mix until it comes together as a shaggy dough.

3. Increase the speed to medium low for about 6 minutes to knead until smooth and elastic.

4. Shape into a ball and set aside, covered, to rest for 30 minutes.

Cook the dough

1. Preheat the oven to 180°C fan forced (355°F). Turn the dough out onto a clean work surface and knead lightly to smooth out. Divide into 8 equal pieces.

2. Shape each piece into a round, then roll out to a long, thin rectangle. Starting at one end, roll up tightly to make a log, folding the tail underneath one end. Stand it upright, then press the log down with the palm of your hand to make a flat round again.

3. Repeat with the remaining dough.

4. Heat a lightly oiled heavy based frying pan over medium heat. Cook the dough discs in batches, covered, for 2 minutes, until browned on the first side. Uncover and turn over and cook for a further 2 minutes.

5. Transfer to an oven tray and repeat with the remaining dough discs. Place the oven tray with all of the buns on it in the oven for 4 minutes.

Finish and serve

1. Chop the pork up finely and mix with the sliced spring onion greens.

2. Slice the buns open almost all the way through to open up. Divide the filling evenly and spoon into the buns. Serve warm.