Rougamo (Roujiamo)

Knead a firm dough from 300 g wheat flour, 160 ml water, dry yeast, 1 tsp sugar and oil; cover and leave in a warm place for 40–90 minutes, until it roughly doubles in size.

Blanch the pork belly in boiling water for 2–3 minutes, drain and rinse the meat.

Place the pork belly in a pot, add 340 ml water, ginger, scallion, star anise, bay leaf, cinnamon, fennel seeds, cloves, Sichuan pepper, dried chili, light and dark soy sauce, Shaoxing rice wine, 2 tsp sugar and salt. Bring to a boil, cover and simmer over the lowest heat for 60–70 minutes, until the meat is very tender.

Knock back the dough, divide into 4 pieces, roll each into a long oval, roll up into a cylinder, stand it seam-side up, flatten and roll out into a round about 10 cm in diameter.

Cook the flatbreads in a dry, heavy-bottomed skillet covered, over low heat, for about 10 minutes total, flipping once the first side is golden.

Remove the meat from the broth and place it on a board with the cilantro and fresh chili. Chop everything coarsely, add 100 ml of the hot pork broth and mix well.

Slit each flatbread along one side without cutting all the way through, fill with the juicy meat mixture and serve immediately while hot.