Rou jia muffin from Adam Liaw on SBS - The Cook Up!
Rou jia muffin
6 English Muffins
1 cup finely shredded coriander
2 large chillies, finely shredded
2 tbsp. chill oil (optional)
La zhi rou (Braised pork)
1.5kg boneless port belly, rind on, cut into 7cm wide strips
1 tbsp peanut oil
½ cup roughly broken yellow rock sugar ( I used brown sugar)
375ml bottle of beer, pale ale or lager
4 spring onions cut into 5cm pieces
2cm ginger bruised
2 star anise
1 piece cassia bark or cinnamon stick ( used cinnamon stick)
2 pieces dried tangerine peel (I didn’t have any but tasted good anyway)!
2 pieces black cardamom
1 tbsp. Sichuan peppercorns
1 tsp fennel seed
2 bay leaves
2 tbsp.dark soy sauce
Soaking Time: 2 hours
Cover the pork belly with cold water then soak for at least 2 hours to remove impurities.
In a large pot or wok, add the oil and rock sugar and fry the sugar until it forms a dark caramel, then add the pork and all the remaining ingredients. Top up the pot with enough cold water to just cover the meat and bring to a simmer. Cover and simmer for 1.5 hours until the port is very tender.
Remove the pork from the simmering liquid and chop finely. Transfer to a bowl and moisten with as much of the simmering liquid as you like. Finally chop the coriander and chilli and mix the pork mixture.
Warm your English muffins and split them most of the way through. Poor a little chilli oil into the muffin, the fill with the filling. Theis recipe makes more pork than you need but the chopped pork can be kept in the fridge or freezer, then reheated in a pan over low heat.