WITH green apple rojak
This is my shortcut version of rou jia mo, or “Chinese hamburgers.” English muffins make a very fine substitute for the chewy, holey flatbreads, but I’d encourage you to try the homemade version sometime—it’s easy and fun!
Put the star anise, dried chiles, cardamom, cinnamon, coriander seeds, cumin seeds, and Sichuan peppercorns in a muslin spice bag or enclose in a double layer of cheesecloth. Put the bag in the slow cooker, along with the pork belly, soy sauce, wine, the white parts of the scallions, the ginger, orange zest, brown sugar, and
Thinly slice the scallion greens and the fresh peppers on the bias. If doing this in the morning, cover and refrigerate.
Using a slotted spoon, transfer the pork to a cutting board. Trim off the skin and as much of the underlying layer of fat as you’d like, then finely chop the meat and the remaining fat. Transfer to a large skillet or sauté pan. Holding a sieve over the skillet, ladle in about
Toast the English muffins and spoon in the pork, along with a few sprigs of cilantro per sandwich.
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