This is one of those comfort foods that are really hard to beat. It has great slow cooking flavor and tenderness which makes for a great dish. I love to make a whole pile of Chinese pancakes and server up the pork with green onions and slices of cucumber.
For the meat.
You will need a pork joint shoulder is the best cut for this kind of cooking and also one of the cheapest cut but you can use others.
For the spice rub
- 4 cloves are garlic peeled and chopped
- 2cm of garlic peeled and grated
- 1 tablespoon of Dark soy sauce
- Thai 7 spice
Take your meat and remove any packaging or string. Then take your rub mix I am using Thai 7 spice but you could use any rub you like. place the meat in a heavy Iron cooking pot or slow cooker. and add the Soy ginger and garlic. Don’t be worried to get you hands dirty and make sure the meat get an even covering.
Add a splash of water and place the meat in the oven with the lid on. Cook on a low heat 75 C for 5 hours. Once the meat is cooked it should just fall apart. Some meat joints may take longer.
For the pancakes.
- 2 cups of all purpose flower
- 1 cup of boiling water
- 1 tsp of salt
- sesame oil
Put your salt and flower in a bowl and add the boiling water. with a fork mix the dough until it starts to come together. kneed the dough until it becomes smooth and flexible.
Take the dough and cover it with a damp cloth or cling film and let it rest for at least 30 minutes but this can even be done the night before.
Once the dough has been rested take it and divide it into workable sizes. I split mine 8 ways. and then cover any dough I am not working on so it does not dry out.
Using a heavy rolling pin roll out the dough to a thickness of about 1cm on a floured work surface.
Using a cookie cutter cut you rounds from the dough.
Cut out and even number as they will be layered on top of each other. Take a Round and brush it with a thin layer of sesame oil.
Place one round of dough onto the other with the sesame oil in the middle. continue this process for as many pancakes as you wish to make. This gives them a great flavor as well as helping them to puff up when cooked.
Take the rounds and roll them untill they are paper thin. You should be able to see light through them if you hold them up to a light source.
Prepair your steamer by cutting some grease proof paper this is not needed but stops them from sticking to the steamer.
Take your pancakes and layer them up in the steamer.
Put the steamer over a pan of boiling water and steam for 10 minutes untill fully cooked. You can server the pancakes hot straight from the steamer or let them cool and eat them later.
Take your meat and server it with the pancakes and fresh salad. It is great for sharing where everyone can just dig in.
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