BBQ Pork Belly on Steamed Buns
Korean continues to grow in popularity! And the BBQ trend is always a welcome menu addition. This recipe features both top trends!
- 6 pounds Skin-on Pork Belly
- 0.5 cup Korean chili paste "kochujang"
- 2 ounces Korean fish extract
- 1 tablespoon ginger minced
- 2 ounces mirin
- 2 tablespoons Korean ground chiles
- 1 head napa cabbage cut into fine chiffonade
- 0.5 cup white sugar
- salt as needed
- 1 cup vegetable oil
- 1 tablespoon Sichuan peppers chopped
- 1 cup rice vinegar
- 2 tablespoons sesame oil
- 1 bunch scallions sliced
- 36 each steamed Chinese clamshell buns "gua bao"
- 1 each cabbage kimchi
- 1 cup mayonnaise
- 2 tablespoons sugar
- 1 tablespoon mirin
Marinate pork belly overnight in Korean chili paste, Korean fish extract, ginger, mirin and Korean ground chiles.
Smoke pork belly at 215 degrees F for 5 hours or until tender. Once pork belly is done, wrap in plastic and allow to cool.
For napa cabbage slaw, toss cut cabbage with sugar and salt.
Fry Sichuan peppers in vegetable oil until dar brown, add Korean chili paste and immediately strain the very hot oil into cabbage slaw and mix well.
Add rice vinegar, sesame oil and sliced scallions, and adjust seasonings as needed.
Remove pork's skin and slice pork into 1/2-inch-thick, 3- to 4-inch-long slices.
Grill sliced smoked pork belly until golden brown. Cook steamed buns on griddle in small amounts of oil until golden brown. Open steamed buns and fill each with 1 slice of pork belly, 1 Tbsp. cabbage slaw and about 1 to 2 teaspoons of Kimchi Mayonnaise.
Puree cabbage in blender into very fine puree, and cook it down over medium heat into a thick paste.
Allow to cool and mix with mayonnaise.
Adjust sweetness with sugar and mirin.
Courtesy of Smithfield Foodservice