Xi'an Spiced Pork Belly Burger

Bring a large pot of water to a boil. Blanch the pork belly chunks for 5 minutes to remove impurities, then drain and rinse under cold water.

In a heavy-bottomed pot or Dutch oven, combine the blanched pork belly with soy sauce, dark soy sauce, Shaoxing wine, rock sugar, star anise, cinnamon stick, bay leaves, Sichuan peppercorns, ginger, dried chilies, and enough water to just barely cover the meat.

Bring to a boil, then reduce heat to the lowest setting. Cover and braise for 2 to 2.5 hours until the pork is meltingly tender and you can shred it with a spoon. Check occasionally and add water if needed.

While the pork braises, make the bread: combine flour, yeast, sugar, and salt. Add the oil and warm water, mixing until a dough forms. Knead for 8 minutes until smooth. Cover and let rest for 30 minutes.

Divide the dough into 6 equal pieces. Roll each piece into a long oval, brush lightly with oil, then roll it up like a jelly roll. Coil the roll into a spiral, tuck the end under, and press flat. Roll out into a disc about 4 inches across and 1/2 inch thick.

Cook the flatbreads in a dry skillet over medium heat for 3 minutes per side until golden brown and puffy, then transfer to a 375 degree oven for 5 minutes to ensure the interior is fully cooked and flaky.

When the pork is done, remove it from the braising liquid and chop it finely on a cutting board, mixing in some of the braising liquid to keep it moist and flavorful.

Split each flatbread open like a pita pocket (do not cut all the way through), stuff generously with the chopped pork, and top with fresh cilantro and sliced green chili if desired. Serve immediately.