This
meaty number hails from the Shaanxi province in China and is most commonly made
with pork, although lamb and beef are substituted in Muslim areas. The meat is
simmered in a mixture of aromatics like cassia bark, star anise, and ginger,
then stuffed into a “mo” and garnished with fresh cilantro (coriander) and
strips of pepper. English-style muffins are a good substitute for the
traditional ‘mo’ and these are what I have used in this recipe.
Makes 5
INGREDIENTS
FOR
THE FILLING:
1lb 2oz (500g) pork belly, without skin,
diced
1 slice (about ¾in/2cm thick) fresh
ginger, skin scraped off with a teaspoon
1 scallion (spring onion), cut into 3
large pieces
1 star anise
1 piece of cassia bark (or a small
cinnamon stick)
1 tbsp Chinese rice (cooking) wine (shaoxing
rice wine)
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp superfine (caster) sugar
5 English-style muffins
Strips of seeded green bell pepper
Fresh cilantro (coriander) leaves
Chili oil
To make the pork filling, put the pork into a
pot, add all the other ingredients, and then add enough cold water to cover.
Bring to a boil and then simmer gently, uncovered, for about 2 hours, topping
up the water a little if necessary. The resulting sauce should coat the pork
but not be watery. Remove and discard the ginger, star anise, and cassia bark
before serving.
To serve, split and toast the muffins. Stuff
some of the pork filling into the toasted muffins, along with some strips of
green bell pepper, cilantro (coriander) leaves, and chili oil. Serve immediately.
