Since I made Braised Pork Belly 2 days ago, I have to think of ways to consume the dish, I made some noodle to go with it, had it with rice and after 3 meals I am already starting to feel a little tired it.
Then I remembered the Chinese burger I had years back in Northern part of China, the stuffing was indeed braised pork, it was so yummy that I could not stop at just one! Thus I made the bread, made a few of this burger, and had two right away!
1 bowl of Braised Pork Belly (with gravy)
1 bunch of coriander leaves/cilantro
For the bread：（Yield 4 breads）
1/2 cup of Multigrain Atta
1/2 cup of All purpose flour
1/2 tsp Sugar
1/2 tsp Yeast
1/2 cup plus 1 tbsp of warm water
2 tbsp all purpose flour for dusting
Add sugar and yeast into a cup of warm water, when the yeast start reacting and form a layer of cloud in the cup, pour it over to multigrain and all purpose flour to knead it into a soft dough, cover it with clean cloth or a lid, let it raise for 40-50 minutes or until double in size.
Sprinkle some flour over working surface, knead the dough again and divide the dough into 4 equal parts. Roll each one of them into a long stick, roll it up and tuck the end of the stick underneath to form a round disk.
Use your palm to press the disk to about 1 cm thick. Cover it with clean cloth or lid and let it proof for another 10 minutes..
Heat up a flat cooking pan at low heat, place the bread in the pan without oil, cover with lid, and slowly cook both side of the bread until it is golden brown in color.
Let it cold down a little, slit the bread into half, DO NOT cut the bread completely, leave a little end part intact.
Chopped or cut the braised pork together with coriander leaves, stuff chopped pork into the bread and add 1 tbsp of gravy over the stuffing.
Serve it while it is hot!
中文版，For Chinese，Click --》肉夹馍