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INGREDIENTS [Red Braise Pork Liquid]
600 grams pork skin
300 grams ginger
100 grams green onion
300 grams rock sugar
5 qts water
120 oz maltose sugar
50 grams kosher salt
3 grams cinnamon stick
2 grams whole cloves
12 grams star anise, whole
4 grams Sichuan peppercorns
2 grams coriander seeds
200 ml light fermented soy sauce
230 ml soy black bean sauce
2 grams arbol chili
7 1/2 lbs pork butt
METHOD
In a large pot bring water to a rolling boil and cook the skins for 10 to 15 minutes. Turn off heat and let skins cool in water, then rinse skins off and set aside.
Place all ingredients in a large stock pot at a medium heat for 3 to 4 hours or until pork is tender. Strain and discard solids, saving the liquid.
[Red Braise Pork Confit]
5 lbs pork belly
2 cups red braise liquid
8 cups pork lard
METHOD
In a large pan, cover pork belly with Red Braise Liquid and let marinade for 24 hours. In same pan cover pork belly with lard so that it is completely submerged in lard. Cook at 250°F for 4 1/2 hours.
Remove from lard and let cool on a tray. Meat should fall apart.
METHOD [Pork skin]
In a medium size pot, place the pig skins in the pot and cover with the Red Braise Liquid. Cook for 30 minutes. Strain from liquid and cool. Reserve liquid.
[Rou Jia Mo Bread]
162 grams whole milk
42 1/2 ml half and half
36 grams Mexican crema
1 egg
25 grams baking powder
525 grams AP flour
15 grams granulated sugar
11 grams kosher salt
1/2 Tbsp canola oil
137 1/2 grams water
METHOD
Mix milk, half and half, crema, eggs and water. Whisk flour, sugar, salt and baking powder. Combine both in a mixer with a spiral hook. Mix on a medium speed until the dough pulls away from the bowl and forms one mass.
Transfer to an oiled bowl and cover the dough with plastic. Allow to rest overnight under refrigeration. The next day, portion the dough into 40 balls on a sheet tray. Cover the tray with plastic wrap and let rest for 2 hours at room temperature.
Using palm of hand, in a circular motion, slowly press down on the dough to flatten it out. In a well oiled pan, at a medium heat, place the dough in the pan until it starts to form a crust then turn over and repeat. Place cooked dough on a tray and set aside.
[Rou Jia Mo Sandwich]
1 Rou Jia Mo bread
80 grams red braise pork confit
10 grams green onion, chopped
5 grams cilantro, chopped
METHOD
Rough chop the pork belly and pork skin and place in a medium sauce pot with the Red Braise Liquid. Cook at a simmer and cut the Rou Jia Mo bread so that it makes a small pocket.
In a small bowl, mix the Red Braise Confit with onions and cilantro. Salt to taste. Place mixture in pocket that was cut in the bread.