administratorToday’s Chinese street food! Although it’s called a “hamburger,” it’s quite different from a traditional burger: sold on the street, made with a bun and pieces of meat. The buns are pan-fried rather than baked. The meat is cooked slowly for about 4–5 hours, resulting in tender, flavorful, and aromatic meat. If you don’t want to make the buns, you can also wrap the meat in tortillas—it tastes great that way.
Ingredients
Meat:
- 800 g pork shoulder, cut into large cubes
- Thumb-sized piece of ginger, sliced
- 4–5 garlic cloves
- 5 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp palm sugar (or regular sugar/honey)
- Oil for frying
- Water
- Salt
Buns:
- 370 g all-purpose flour
- 2 tbsp sugar
- About 1 cup warm water
- 1 ½ tsp dry yeast
- 1 ½ tsp baking powder
- 1 tbsp oil
Preparation
Meat:
Place the pork in a pot, cover with water, and boil for 15–20 minutes. Remove the meat, drain the water, and clean the pot.
Heat 2 tbsp oil in the pot, add ginger and whole garlic cloves, and sauté briefly (about 20 seconds) until aromatic.
Add the meat and sear on all sides.
Add soy sauce and oyster sauce, mix well. Then add sugar, a pinch of salt, and 3 cups of water. Bring to a boil, reduce heat, cover, and simmer for 4–5 hours until the meat falls apart.
Buns:
Combine all ingredients and knead into a smooth dough. If too sticky, add a little flour; if too stiff, add a bit of water. Cover with a damp cloth and let rise in a warm place for 1 hour.
Place the dough on a floured surface, divide into two portions. Shape each into a log and cut each log into 6 equal pieces (12 total). Form each piece into a ball and rest for 10 minutes.
Roll each ball into a round disk about 5–7 mm thick. Cover and let rise in a warm place for 30–60 minutes until the buns nearly double in size.
Heat a dry pan over medium heat and cook each bun 3 minutes on each side.
To Serve:
Slice the bun and fill with the cooked meat. You can add onions, coriander, your favorite vegetables, and sauces.
