| Level: | Intermediate |
| Total: | 21 hr 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 cup gochujang (Korean hot pepper paste)
- 1 cup honey
- 1 cup soy sauce
- 1/4 cup garlic
- 1/4 cup fresh ginger
- 1/4 cup toasted sesame seeds
- 1/4 cup sesame oil
- 12 ounces pork belly
- 12 Chinese bao buns
- Hoisin sauce, for drizzling
- Cucumber, sliced into ovals, for garnish
- Pickled Red Onion, recipe follows
- Fresh cilantro leaves, for garnish
- 3/4 cup red wine vinegar
- 1/4 cup lemon juice
- 1/4 cup sugar
- 1 tablespoon salt
- 1 red onion, sliced
Instructions
- For the pork belly and marinade: Blend the gochujang, honey, soy sauce, garlic, ginger, sesame seeds and sesame oil in a blender.
- Put pork belly in a roasting pan and pour marinade over. Let marinate overnight in refrigerator.
- Preheat the oven to 320 degrees F.
- Cook for 4 hours. Remove from oven and let cool. Pour off excess liquid, then place pork belly in fridge overnight. Slice into 1/4-inch pieces.
- For the bao buns: Steam or microwave bao buns until warm and soft.
- In a hot frying pan over medium heat, cook sliced pork belly to crisp up. On a serving plate, place 3 bao buns. Place a slice of crispy pork belly, a hoisin sauce drizzle, cucumber, Pickled Red Onion and cilantro leaves. Repeat with remaining ingredients. Serve hot.
- Mix together the vinegar, lemon juice, sugar, salt and 1/4 cup water in a small saucepot. Bring to a simmer, then remove from heat. Pour warm mixture over red onions in a small bowl. Cover and refrigerate for 3 to 5 days before using.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1483 |
| Total Fat | 73 g |
| Saturated Fat | 21 g |
| Carbohydrates | 177 g |
| Dietary Fiber | 9 g |
| Sugar | 97 g |
| Protein | 37 g |
| Cholesterol | 61 mg |
| Sodium | 6736 mg |
Reviews
This was awesome. The sweetness of the hoisin with the tart of the pickled onions complement the pork belly and its heat. All in a great package of fluffy bao. 10/10, will eat again.
I didn’t make this, but that amount of marinate is ridiculous for that amount of pork belly