3 cups (375 grams) bread or all-purpose flour, plus more for dusting and rolling
1 cup pork sung, lightly packed and divided (not pork fu)
1 teaspoon salt
In a measuring cup, mix together warm water, sugar, and yeast. (This isn’t strictly necessary, but I like to do it just to get the yeast moving.)
In a large bowl, mix together the flour, half the pork sung, and salt. Add the yeast mixture to the flour mixture and mix until combined. Cover and let sit for 12-18 hours, either at room temperature or refrigerated. I prefer the flavor with a refrigerated rise over room temperature, though I may be in the minority. (Refrigerated rises will also be a bit more forgiving if it turns out you have to wait an extra day to bake, or something like that.)
After 12 to 18 hours, the dough should be well-doubled and have spread to a flat top in the bowl. Scrape the dough onto a well-floured surface and sprinkle the remaining 1/2 cup pork sung over it. Fold the dough over onto the pork sung and shape into a smooth ball, tucking the pork sung inside. Line the bowl with a piece of parchment and return the dough ball to the bowl, seam-side down. Dust liberally with more flour and let rise a second time for 2-4 hours, or until dough has returned to room temperature, has doubled again, and does not bounce back when pressed.
About half an hour before the dough is ready, preheat the oven with a Dutch oven inside to 450 degrees. When the oven and the dough are ready, use the parchment to lift the dough out of the bowl and place it into the Dutch oven. Cover with the Dutch oven lid and bake for 30 minutes. After 30 minutes, remove the lid and let the bread bake for another 20 minutes, or until richly brown on top.
Let cool completely, slice, and enjoy! We love it with a smear of butter and a dusting of furikake. The next day, it makes superlativegarlic bread.
I found that pork fu did not work as well in this application. Its flavor, since it’s less seasoned, came through less distinctively. I would skip it here.
Folding half the pork sung into the dough after its first rise will make for more distinct pockets of pork sung in the final loaf. Feel free to add it all into the dough in the first step instead–the flavor will just be a bit more subtle.