Kou Rou Pao

It's a sandwich of really white bread with really fatty pork. Another excuse to make quickbread :)

AKA Another use for the bun recipe. Kou rou recipe adapted from here. Because I don't believe in spending too much for a one-time dish, I replaced all the spices and herbs listed with 五香粉. I might have added too much though, it really smelt like the meat in 肉骨茶. I simmered the meat for at least 3 hours. Another note, belly pork is only available at oriental supermarkets, which means my usual grocery go-tos can only supply fatty meats that approximate the tenderness of kou rou. The recipe for the bao is exactly the same, only that we make the shape different.

Requires: Dough from recipe, some kou rou and lettuce.

1. make into a smooth ball. 2. flatten into oval shape, one half thinner than the other half. 3. spread some oil on the thin half. 4. fold fat half over thin half. place on wax square and steam 20 minutes.