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Marinate pork belly overnight in Korean chili paste, Korean fish extract, ginger, mirin and Korean ground chiles.
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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.
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For napa cabbage slaw, toss cut cabbage with sugar and salt.
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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.
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Add rice vinegar, sesame oil and sliced scallions, and adjust seasonings as needed.
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Remove pork's skin and slice pork into 1/2-inch-thick, 3- to 4-inch-long slices.
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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.