Pork Belly Mantou Sandwich Recipe

Pork Belly Mantou Sandwich Recipe

The mantou is a cloud-like steamed bun or roll, which floated all the way
from Northern China. The origin of the word “mantou” is attributed to a
rather charming tale of an impressive gent called Zhuge Liang, who led his
army across a particularly troublesome river. Not enamored of the
suggestion that he sacrifice fifty of his men and throw their heads into the
river as a rite of passage (funny, that), he decided instead to make
something that replicated a head shape, and fooled everyone by coming up
with a steamed bun or roll. Cunning. This ploy apparently ensured the army
a safe crossing, and the term stuck.

INGREDIENTS

FOR THE MANTOU:

2 tsp active dry yeast
Scant 1¼ cups (275ml) warm water
1oz (30g) superfine (caster) sugar
4 cups (500g) all-purpose (plain) flour
½ tsp sea salt
1 tsp vegetable oil

FOR THE RED COOKED PORK:

1lb 2oz (500g) pork belly in one piece1½ tbsp superfine (caster) sugar2 tbsp vegetable oil2 garlic cloves, peeled1 thick slice fresh ginger, peeledA piece of cassia bark (or a small cinnamon stick)2 scallions (spring onions), cut into several pieces2 star anise1½ tbsp dark soy sauceScant ¼ cups (50ml) Chinese rice (cooking) wine (shaoxing rice wine)1¼ cups (300ml) vegetable broth (stock) or waterThinly sliced scallions (spring onions), to serve

To make the mantou, mix the yeast with the warm water and a pinch or so of the sugar
and set aside to activate. Once activated, mix with the remaining sugar and all the other
ingredients in a large mixing bowl to form a smooth dough. Knead for about 10 minutes
(this is much easier in an electric mixer with a dough hook attachment).
Shape the dough into a ball, place it in a clean oiled bowl, then cover with a clean dish
towel and let rise in a warm place for about an hour or until doubled in size. Once risen,
gently punch down (knock back) the dough and knead again for a few minutes, then
return it to the bowl, cover, and let stand in a warm place for 20 minutes. Roll out the
dough to form a long, thin rectangle that is roughly 28 x 6in (71 x 15cm)—don’t fret, this is
just approximate. Roll up the dough (from a long side) into a long log and then cut into
about 10 small lengths, each about 3in (7.5cm) long.
Fill a saucepan with cold water for steaming. Line the steamer with cheesecloth (muslin)
or wax (greaseproof) paper and place a few of the mantou on top (don’t be tempted to
add more than 3 or 4 as they will expand during steaming). Cover and steam for 20
minutes, then turn off the heat and let them steam for another 2 minutes. Do not remove
the lid until the end of the cooking time. Remove the steamed mantou to a plate and
repeat with the other mantou. Once they are all cooked, they can then be reheated in the
steamer.
Meanwhile, to make the red cooked pork, place the pork belly in a saucepan, cover with
cold water, and bring to a boil. Simmer for about 20 minutes, skimming off the scum that
rises to the surface. Remove the pork from the pan and let cool. Discard the cooking
water. When cool enough to handle, cut the pork into bite-sized chunks.
In a wok over a medium-high heat, melt the sugar with the vegetable oil. After a couple of
minutes, once the sugar has begun to caramelize, add the pork (take care, it may spit)
and stir to coat. Keep stir-frying this for about 5 minutes.
Add all the other ingredients to the wok and simmer, covered, for 45 minutes, stirring
frequently. At the end of this time, remove the cover, remove, and discard the ginger
slice, cassia bark, and star anise, then reduce the sauce until it is thick and glossy,
coating the meat.
Reheat the steamed mantou in the steamer. Serve the red cooked pork in the split
mantou, topped with some finely shredded scallions (spring onions).