Rou Jia Mo Sandwiches

METHOD:

Mix milk, half and half, crema, egg, and water. Whisk flour, sugar, salt, and baking powder together. Combine wet and dry ingredients in a mixer with a spiral dough hook. Mix together on medium speed until the dough pulls away from the bowl and forms one mass. Do not over mix.

Transfer to an oiled bowl and cover the dough with oiled plastic film. Let sit overnight in the refrigerator. The next day, portion the dough into a 4-inch thick ball and place on a tray. Cover the tray in plastic and let sit for 2 hours at room temperature. Flatten the dough slightly larger than the final size, as it will shrink. Cook on a medium heated pan or flat top with oil on both sides.

Blanch the pork belly in 4 quarts of boiling water for about 10 minutes. Rinse the pork off. Combine with ginger, onions, sugar, salt, cinnamon, cloves, star anise, peppercorns, coriander, soy sauce, and chilies. Add to 3 quarts of water in a medium-sized pot and bring to a simmer over medium-low heat. Braise for about 2 hours or until the meat and skin are tender. Remove pork belly from pot and set aside. Strain liquids though a fine mesh sieve into a large bowl, discarding solids, and cool down until ready to assemble.

Cut the Red-braised Pork Belly into small dice. Mix with scallion, cilantro, and reserved braising liquid. Season with salt and sugar.

Use a small knife to cut the bread halfway, making a pocket for the meat. Fill the bread with the Red-braised Pork Belly.