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Roast Pork Belly with Chile Vinegar

Roast Pork Belly with Chile Vinegar

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Set it and forget it: This stupid-simple method for pork belly with crackling skin and succulent meat is a total winner. This is a part of Angela Dimayuga's Filipino-American Christmas menu. You can find all of the recipes here.


  • 1 4–5-pound skin-on, boneless pork belly
  • 1 tablespoon vegetable oil
  • 1 12-ounce bottle unseasoned rice vinegar
  • 12 garlic cloves, chopped
  • 6–12 green Thai chiles, lightly crushed but left whole
  • 2 serrano chiles, torn into small pieces
  • 4 12-ounce bottles hard apple cider

Recipe Preparation

  • Season pork generously with salt. Set, skin side up, on a wire rack set inside a rimmed baking sheet. Chill at least 12 hours and up to 2 days.

  • Preheat oven to 350°. Pour 4 cups water into baking sheet with pork. Rub pork skin with oil; season with more salt. Roast, adding more water to pan as needed, until skin is golden brown and an instant-read thermometer inserted into thickest part of pork registers 195–200°, 1½–1¾ hours.

  • Meanwhile, pour out ½ cup vinegar from bottle (save for another use). Remove pouring spout from bottle and add garlic, chiles, and a large pinch of salt. Cover and shake to distribute; let sit until ready to serve. (Or, combine in a glass jar or bowl).

  • Bring hard cider and honey to a boil in a large saucepan; cook until thickened and very syrupy, 30–45 minutes.

  • Increase oven temperature to 450°. Continue to roast pork until skin is browned and puffed, 15–20 minutes (add a few more splashes of water to baking sheet if juices are scorching). Transfer rack with pork to a cutting board; let rest 20 minutes.

  • Pour off fat from baking sheet and add ½ cup water, scraping up browned bits. Return baking sheet to oven for a few minutes if needed to help loosen browned bits. Stir into reduced cider mixture.

  • Remove skin from pork, using the tip of a knife to get it started (it should come off in 1 large piece with a little help). Slice pork lengthwise into 2"-wide strips, then crosswise into ½"-thick pieces. Transfer to a platter and drizzle with reduced cider mixture. Break skin into large pieces and arrange on top; place a few chiles from vinegar around. Serve with chile vinegar.

  • Do Ahead: Chile vinegar can be made 1 week ahead. Store at room temperature.

Recipe by Angela DimayugaReviews Section

Easy Crispy Asian Pork Belly Recipe

Need a change of pace? Want a colorful meal that is so jam-packed with flavor, you can't get over it? This recipe for Easy Crispy Asian Pork Belly is just the ticket! Easy to make, beyond gratifying, this Asian inspired BBQed meal will leave you in a satiated stupor of deliciousness. Crispy on the outside, tender on the inside, succulent pork belly is the star of this dish. It has been seasoned to perfection with a simple mixture, then slow roasted to perfection. Sliced and served atop a colorful stirfry of vegetables and udon, this recipe is perfected as you drizzle a sweet and spicy glaze of maple and chilis over top. Serve this hot, garnished with grilled bok choi, toasted sesame seeds, and a ramen-style egg.

Easy Crispy Asian Pork Belly Recipe




Chinese five spice powder

sweet bell pepper, sliced (any color)

thick udon noodles, cooked

  1. Prep your pork belly by taking something sharp, like the needle from the Napoleon Marinade Injector, and stab the skin of the pork belly about one thousand times. Yes, seriously one thousand, or close to it. You don't have to count though, roughly one thousand. Remember to hit the skin and not yourself. The goal is the pierce the skin so that the fat can render through making it crispy.
  2. In a small dish or ramekin, combine the salt and baking soda. Sprinkle the skin and rub it in. This will help tenderize things. Refrigerate the pork belly uncovered for 8 to 24 hours, preferably in a well-vented area in your fridge.
  3. Rinse off the pork belly and pat it dry. Then spoon the vinegar over the skin to neutralize any remaining baking soda. If the vinegar bubbles a lot, re-rinse the pork belly. You want no baking soda left. Pat the pork dry again.
  4. We’re starting low and slow for this recipe, so preheat your grill to around 325°F, preparing for indirect cooking. You can also place it on a rack over a lined cooking tray to catch the lovely rendered fats.
  5. In a saucepan, combine the sesame oil, maple syrup, and sake, remove a few tablespoons to a separate bowl before adding the red pepper flakes. In a separate bowl combine the pepper, brown sugar, garlic, and Chinese Five Spice. Brush all sides of the pork bellies with the maple syrup mixture that you set aside, then rub thoroughly with the brown sugar mixture. Bring the saucepan with the maple syrup, sake and pepper flakes to a simmer until it has thickened.
  6. Grill-roast the pork for about 90 minutes over indirect heat. Then you want to crank things up. Continue cooking for another 15 to 30 minutes, or until the skin of your pork belly has puffed up and is crispy. While this is happening, turn on your side burner and add a little oil to the Stainless Steel Wok. Stir fry the onion and bell peppers. Then add the udon and a splash of the glaze for flavor. Grill the bok choi over direct heat until grill marks form. Everything should be ready about the same time.
  7. When it’s all cooked, remove the pork belly from the grill. Turn it on its side or skin side down and slice it into ¼ - inch thick slices. Serve it on a bed of stirfry with a drizzle of the maple syrup sauce you made. Add the grilled bok choi, half of a ramen egg, and top with some green onion and sesame seeds.

This Easy Crispy Asian Pork Belly is a rich dish you won’t be making this every night, though you will want to. The cracklings - the skin of the pork belly has been fried, or crisp-i-fied in some manner - is a counter to the delightful tenderness of the pork belly. How do you yeat your pork belly? Tell us with photos and stories on our social feeds using the hashtags #BBQasianStyle and #NapoleonGrills.

Recipe Summary

  • 6 ½ pounds bone-pork belly
  • ¼ cup fish sauce
  • 2 tablespoons rock salt
  • ¾ teaspoon ground black pepper
  • 3 shallots, chopped
  • ½ cup Chinese soy sauce
  • 3 calamansis (Filipino lemons), juiced (Optional)
  • 2 tablespoons sinamak (seasoned cane vinegar)
  • 2 Thai bird's eye chile peppers, seeded and chopped (Optional)

Pat pork belly dry with paper towels. Score pork belly skin in a crosshatch pattern with a sharp knife.

Place pork belly skin side-up in a large roasting pan. Pour fish sauce evenly over pork belly. Season with rock salt and pepper. Let stand at room temperature for 2 hours.

Preheat oven to 400 degrees F (200 degrees C). Cover roasting pan with aluminum foil.

Roast pork belly in the preheated oven for 30 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking, basting pork belly with juices every 30 minutes, until very tender, about 4 hours.

Remove aluminum foil and turn on the oven's broiler. Broil pork belly until skin is crisp, about 30 minutes. Remove pork belly from oven. Let rest for 30 minutes. Slice off the bone.

Mix shallots, soy sauce, calamansi juice, sinamak, and chile peppers in a bowl to make dipping sauce. Serve slices of pork belly with dipping sauce.

Chili Dan Dan Noodles With Roast Pork

This is a complex dish that takes time to make. But the payoff is grand. It has crunch, heat and color, with a balance of salty and sweet. In addition to ground pork belly, chef Scott Drewno has added a salty-sweet roast pork and a peanut sauce that he uses at the Source.

Make Ahead: The pork needs to be seasoned and refrigerated overnight, then slow-roasted and cooled enough so that you can shred it. It can be done a few days in advance. The chili sauce and peanut sauce can be made several days in advance and refrigerated in an airtight container you'll have enough of each for leftovers. Warm through over low heat before serving.

Servings: 8
Related Recipes

For the dan dan sauce: Heat enough peanut oil to coat the bottom of a large saute pan over medium-high heat until the oil shimmers.

Combine the ground pork belly, mushroom soy sauce and Chinese sauce and the Szechuan salt in a mixing bowl until well incorporated. Add to the pan and cook for about 8 minutes, stirring, until the pork is cooked through. Use a slotted spoon to transfer to a bowl to cool. Discard the fat in the pan but keep the fond (browned bits).

Return the pan to the stove over low heat. Add the sugar and cook, stirring for several minutes, until it begins to melt a bit, then add the Shaoxing wine to deglaze the pan, using a spatula to dislodge those browned bits. Add the garlic, shallots, hot chili sauce, chili oil and sesame oil, stirring to incorporate. Cook for 2 or 3 minutes, stirring, until they are slightly softened, then stir in the cooked pork-mushroom mixture until well combined.

Add the Korean chili paste and the red miso, then the broth or double stock and the paprika. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low. Cook uncovered for 1 hour, stirring occasionally. Keep warm or cool, cover and refrigerate for a few days.

For the peanut sauce: Whisk together the coconut milk, peanut butter and brown sugar in a medium saucepan over medium heat. Cook for 2 to 3 minutes, reducing the heat as needed so the mixture does not break down. Remove from the heat.

Stir in the hot chili sauce (or to taste), the soy sauce, vinegars, salt and pepper. Cover and keep warm until ready to use, or cool and refrigerate for up to a few days.

For the noodles: Bring a pot of water to a boil over high heat. Add a generous pinch of salt, then the noodles. Cook for about 3 minutes or until completely cooked through. Drain.

For assembly: When ready to serve, warm the Asian roast pork (over low heat). Using half of the peanut sauce, divide it among individual bowls. Place a dollop of the hot chili sauce (sambal oelek) on the peanut sauce. Next, build a mound of the cooked noodles, dividing them equally among the servings. Divide the dan dan sauce among the portions, spooning it to cover the noodles. Use the remaining peanut sauce to top the dan dan sauce. Place small mounds of the Asian Roast Pork (to taste) on each serving. Garnish with the scallions, peanuts and cilantro leaves. Serve warm.

NOTES: To make a double chicken stock, boil a homemade or no-salt-added chicken broth with chicken bones in a stockpot, skimming any scum from the surface. Add a few ribs of celery, an onion cut in half, a smashed garlic clove and 1 or 2 medium carrots. Reduce the heat to medium-low and cook uncovered for 4 hours. Strain into a separate stockpot. Add a 3-pound pork shoulder and a whole chicken (minus the giblet packet) and bring to a boil over high heat, then reduce the heat to medium and cook for 2 hours. Strain shred and reserve the meat, if desired, and discard other solids. Cool the stock, then refrigerate or freeze until ready to use.

Recipe Source

From Drewno, executive chef at The Source by Wolfgang Puck in Washington.

An Alaskan Cook's Exploration of Food and Technique

I started by hunting around the internet and looking for recipes. Type Momofuku in a search engine and believe me you will get some results. Most of them talking about the famous pork belly steamed buns. However the lion’s share of these posts have kept the steamed bun recipe to themselves. Lots of photos but no hard info. Even Chang himself suggests you just buy the things from the frozen aisle at your local Asian market.

One promising post did show up close to the top of search results. Good ol’ Martha Stewart must have had Chang on her show and was nice enough to post a recipe. Well you may wonder why I am not linking that recipe here. I made her version, although passable, they just weren’t great. I then started discussing with my chef type friends the recipe and was flabbergasted that Martha had done a low standards hack job on the Momofuku recipe as written in his book. That is surprising because she usually does an excellent job of getting the best recipes with all the little details that make them even better.

Now while these weren’t all they could be, they were delicious. The flavor combination of the roasted pork belly and the hoisin with a little vinegar bite from the quick made pickles is damn near addictive. So I had to make these again and decided to bite the bullet and buy the Momofuku book. I highly reccommend you do the same.

So let’s start at the beginning. Start with a pork belly. Whole bellies are about 9 lbs. I suggest just buying a middle piece. My butcher cuts them too small in my opinion. The second one I cooked was about 1.75 lbs before cooking. Season your belly with a 50/50 mix of kosher salt and sugar. Knock off the excess and wrap up tight in some plastic wrap. Store in the fridge overnight. I have come to my own conclusion that doing this for about 12 hours is best. Then the next day either rinse off all the cure or wipe off most of it. A little cure left on the fat side will make a pretty crust. Chang puts his on high temp first and then turns down to slow roast. I like the results better by slow roasting for 2 1/2 hours at 250F. After a while you can take the opportunity to baste a few times. Then cranking up the temp to 450F for about 20-30 minutes to develop a nice color on your tender as can be belly.

Isn’t that just a thing of beauty. Resist the urge to tear in here. Let cool to room temp, cover with wrap, and then put in the fridge to cool completely. The reason for this is to allow for perfect slicing. The slices can be re-heated in a pan or if you plan on using the whole belly just toss the whole thing back in the oven to gently rewarm. (after slicing)

I used my own recipe for a quick pickle. I just tossed a couple of sliced up cucumbers in a quart mason jar with a brine of rice vinegar, water, chile flakes, sugar, and a little mirin. These can be used after just an hour but are best if allowed to sit overnight.

Now for the all important buns. Martha, pay close attention. In a bowl, preferably your KitchenAid, put in the following:

  • 1 1/2 cups warm water
  • 4 tsps active dry yeast
  • 3 Tbsps nonfat dry milk powder
  • 6 Tbsps sugar
  • 1 Tbsp kosher salt
  • 1/2 heaping tsp baking powder
  • 1/2 tsp baking soda
  • 4 1/2 cups of bread flour ( I used 󈧄’ with excellent results )

Now turn the mixer on slow and as the dough starts coming together, drizzle in 1/2 cup of lard. You have to warm it up a bit to make it a liquid but don’t make it hot. You can use shortening but lard is so much better. (in every use)

Mix on slow for about 10 minutes. My KA started complaining at about 8 so just use your own judgement. It should be a smooth dough. I pulled out the dough hook, shaped the dough into a ball, and put back into the mixer for the first rise. Keep in a warm spot. My kitchen in Feb. is a little tough so I set on the stove while the oven was still warm from the pork belly. Allow the dough to double in size.

Turn out onto your work surface. Cut in half, then cut each half into 5 pieces, roll those into short logs, cut those logs into 5 equal pieces. I actually only did this for half making 25 buns. The other half I made into a ball and froze with the intention of doing more when I need them.

Roll your small pieces into balls about the size of a golf ball and put on a sheet pan lined with parchment. Cover with plastic wrap and allow to rise/rest for 30 minutes or so. Take this time to cut out enough small squares of parchment. One for each bun about 3″x4″. Take each ball and roll out into a small oval. Not too thin. Keep in mind the size of your pork belly slices as a guide here. Then gently fold the oval in half. Again cover with plastic wrap and allow to rise for another 30-60 min.

All the hard work is done. Now comes the easy and fun parts. Put the buns on parchment squares in your steamer in batches. I went out and bought a bamboo steamer for this because I think they work better for items like this.

Steam for 10 minutes and viola, perfect steam buns from scratch.

Now assemble. Gently open up a bun and slather with hoisin sauce. Put on a couple pickles and as many slices of pork belly as you can squeeze in. Finish with some chopped green onion and sriracha if you like the spice. So easy that David Chang can do it while drunk as a skunk.

I ate every one on that plate and went back for more around 11pm. These are some of the finest beer drinking snacks I have ever come across.

Notice how much puffier these are than Martha’s version up top?

I am not one of those cooks that has an extensive cookbook collection. For the most part I try to find information online. However, on certain occasions, buying the book is worth every penny. I highly reccommend Momofuku be added to your collection. Cheers!

Prepare and Assemble the Appetizer

Slice and sear the pork belly

As the pork belly cools, it will become easier to slice (this is where making it a day ahead of time will certainly lend in your favor). Cut the pork belly into thirds, lengthwise (each section being about 1 1/4” in width and the full length of the pork belly). Cross cut each section into about 1/4” slices (you’ll end up with a bunch of 1/4” thick squares, essentially). Meanwhile, heat a large skillet over medium-high heat and set a cooling rack on a baking sheet with paper towel. Cooking in batches, brown the slices of pork belly (just a minute or two per side to get a nice light brown color). Set the seared pork bell pieces aside on the cooling rack.

Make the sauce

In a small saucepan, combine the hoisin sauce, soy sauce, chile garlic sauce, and optional sesame oil (we really enjoyed the flavor of sesame with the sauce). Whisk the mixture over medium heat, until it just comes together. Taste and adjust with additional soy sauce or chile garlic sauce if needed.

Make ahead: The sauce can be made a day or two in advance. Store in an airtight container in the fridge. Bring up to room temperature before assembly.


Take a piece of the seared pork belly and top with a drizzle of the sauce. Add a piece or two of pickled cucumbers and a Fresno chile. Skewer with a toothpick or mini appetizer fork.

Heat the oven to 350 F/180 C. Place a rack (such as a cooling rack) on a rimmed baking sheet. With a sharp knife, make several parallel cuts across the skin of the pork belly, 1/4 to 1/2-inch apart. Cut through the skin and fat but not into the meat.

Sprinkle the pork all over with kosher salt and freshly ground black pepper. Drizzle with olive oil and rub it all into the pork.

Place the pork on the rack, skin-side up.

Roast for 2 to 2 1/2 hours or until the meat is very tender and falling apart. Increase the heat to 425 F and roast for 20 to 25 minutes longer to crisp the skin even more.

Remove the pork from the oven and let rest for 10 minutes before slicing. Slice thinly, using the cuts in the skin as guides.

  • Allow the pork belly to rest in the fridge, uncovered, for about 4 hours before you plan to cook it, after you rub it with oil and season it with salt and pepper. The skin will dry out and result in a crispier crackling.
  • Make sure the pork is cold when you score it so it's easier to cut.
  • Placing the belly skin-side up is essential to tender meat because the fat renders while it cooks.
  • Adjust the cooking time for pork belly that weighs significantly more or less than 2 pounds or if your oven tends to run hot. The USDA's food safety guidelines state that the minimum safe internal temperature for whole pork cuts is 145 F.
  • You can strain the rendered pork fat in the baking sheet through a fine mesh strainer and save it for future use. Keep it in the refrigerator or freezer and use it the same way you would use bacon fat: toss with potatoes to roast in the oven, baste turkey or chicken, add to hot vinaigrettes, or use for general frying and sauteing.

Is Pork Belly Healthy?

For the best flavor, it's typically best to select a whole pork belly with nearly equal amounts of fat and meat. Pork belly has the highest amount of fat of any primal pork cut, though the majority are either good monosaturated fats or saturated fats, which should be limited in a healthy diet. Pork belly is also a good source of protein, vitamins, and minerals. However, studies   suggest that eating an excessive amount of pork belly fat can increase cardiovascular risks.

Chairman Mao’s Red Braised Pork

  • Quick Glance
  • Quick Glance
  • 40 M
  • 1 H, 35 M
  • Serves 4

Ingredients US Metric

  • 2 pounds pork belly, rind removed
  • 2 teaspoons five-spice powder
  • 1 tablespoon toasted sesame oil
  • One (1 1/4-inch) piece fresh ginger, peeled and cut into matchsticks
  • 6 scallions, chopped, green and white parts separated
  • 2 1/4 ounces rock sugar or 4 tablespoons superfine sugar (64 g) (or just blitz granulated sugar in a food processor until finely ground)
  • 1/4 cup dark soy sauce
  • 2 tablespoons light soy sauce
  • 6 tablespoons Shaoxing rice wine
  • 2 tablespoons black or rice vinegar
  • 1 star anise
  • 2 whole dried Thai or Vietnamese chile peppers
  • 2 cups plus 1 tablespoon water
  • Steamed rice


Bring a large pot of water to a boil. Add the pork and boil for 10 minutes.

Drain the pork belly and rinse it under cool water. Chop the pork belly into 1 1/4 inch (3 cm) pieces. In a large bowl toss the chopped pork belly with the five spice powder to coat.

In a large, heavy skillet over medium-high heat, warm the oil. Working in batches, brown the pork belly on both sides, 3 to 5 minutes. Transfer it to a bowl.

Reduce the heat under the skillet to medium, add the ginger and the chopped white parts of the scallions, and cook, stirring, until softened, 2 to 3 minutes. Add the sugar and stir constantly until it dissolves.

Return the pork to the skillet and cook, stirring, for 1 to 2 minutes. Carefully add the soy sauces, rice wine, vinegar, star anise, dried chile, and water.

Cover the skillet and reduce the heat to low. Gently simmer for 30 minutes.

Uncover and continue to cook, stirring occasionally, until the pork is tender and sticky and and the sauce is glossy and reduced, 30 to 40 minutes more.

Remove and discard the star anise and chiles. Sprinkle the chopped green parts of the scallions over the pork and serve alongside the rice.

Recipe Testers' Reviews

My husband and I were so pleased with this red braised pork dish. He called it “restaurant quality,” which is his ultimate compliment. This may just be one of my favorite recipes I’ve tested so far.

I've never cooked pork belly before, but the results was comparable with the texture that I’ve enjoyed at restaurants. Now that I know I can get such good results at home, I'm encouraged to cook it again.

I loved the caramel-y thick sauce that results and the braised pork paired perfectly with some rice and broccolini. The pork belly was rich and indulgent and tender—just like meat candy.

Get in my belly, pork belly! This was a delicious dish. The pork got sticky and tender, a pure flavor bomb in your mouth. The seasoning was well balanced. The sauce was delicious, but I almost wish there was more sauce to coat the pork and the rice.

I tossed some raw cut broccoli in a pan, ladled the leftover drippings and sauce on top, and did a quick delicious sauté. This was a fantastic, solid dish. I would increase the amount of sauce and recommend a veg, then we’d have a home run.

We dried Vietnamese chilies from our garden this season. They are crazy hot so I only used 1. I paired this with jasmine rice and it was a great combo.


#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


What do you do with the fat cap on the pork belly? Leave it on? Boil it down?

Mike, you leave that lovely fat cap on the pork. It turns gloriously soft and supple. Thank us later…

Just a heads up to people who might travel to China and want to try this dish, it’s not known as “Chairman Mao’s Red Braised Pork” but as 红烧肉, hong shao rou.

Asian Pork Belly Sandwich with Bun Recipes

This Asian Infused Pork Belly Sandwich with Steamed and Baked Bun Recipes post is one for the weekend if you’re up to make everything from scratch. Always tastes better, at least to me!

I’ve been putting this post off for quite some time because I just didn’t like the photographs. You know how things sometimes just don’t turn out how they are in your mind’s eye? But it was such an involved post I just had to suck it up and post for you anyways.

First off, the steamed buns didn’t puff up the way I wanted, although I’m sure now looking back that they would have if I didn’t make them so large. Instead I regrouped and made them in rolls and baked them, which really turned out better than I thought! Win, win.

See I knew the upcoming weekend was going to be a wet one with a full 3 day forecast of rain so I decided to be ambitious and do this Asian Infused Pork Belly Sandwiches, making my own steamed buns included. Well, get ready to gets your hands dirty and busy. If you’re like me you are always up for a challenge and this is a time intensive one. It’s waiting for the dough to rise and brineing the pork belly that you need to account for before beginning so maybe plan this one for a Friday brine and a Saturday bake-athon.

As for the result, it was stupendous! The flavorful, spice infused pork belly gets fryed up and glazed, stuffed into a hot sesame bun slathered with a chili paste, hoisin and peanut butter spread. Homemade Serrano chile infused, vinegar pickled slivered carrots and cilantro top it all off. Grubalicious indeed.

So let’s start by brineing the pork belly overnight and then the next day we roast it!

Mix together the sugar, salt and hot water in a container large enough to submerge the pork belly. In a large skillet toast the fennel seed and star anise for a minute or two to bring out the essential oils. Do not burn. Add to brine liquid. Stir in the Chinese Five Spice and red pepper flakes. Add the cold water and then add the pork belly. Submerge using a plate on top of pork belly. Cover and refrigerate overnight (at least 8 hours).

Then we need to roast it. Preheat oven to 275°F. Remove pork belly from brine and with paper towel pat dry. Place on aluminum foil and top with fresh cracked pepper. Wrap tightly, using 2 layers of foil to secure, and roast for 2 hours on a baking sheet. Remove from oven and keep wrapped in foil, allow to cool before refrigerating for at least 2 hours to set and firm up, or overnight.

In a small bowl add the sugar, warm water and yeast. Allow to bubble and activate per package instructions. In a bowl, sift together the flour, baking powder and salt. With a pastry blender, cut in the shortening and add the yeast mixture. Mix by hand in bowl. If the dough is dry, add a little water. If the dough is too wet, add more flour. Knead until smooth. Cover with damp paper towel and let the dough rise in a warm place for a couple of hours until it has tripled in size.

So now let’s set up the Prep, Spread and Garnish!

Cut wax paper or parchment paper into 5”x3” rectangles, set aside. Beat egg in small bowl, set aside. Use a mandolin to thinly slice carrot or cut into thin strips by hand. In a small bowl add the carrot, rice wine vinegar and sliced Serrano chile. Allow to marinate for at least 2 hours covered in the refrigerator.

To make the hoisin spread, mix together in a small bowl the hoisin sauce, peanut butter, chili paste, soy sauce, fish sauce and sesame oil. Set aside.

Preheat oven to 375°F if baking.

Next up is the making of the buns! This is where you need to roll up your sleeves and get to it!

Once the dough has risen, punch down and knead until smooth and elastic again. Divide dough into 12 pieces.

If making steamed buns, on a floured surface roll out into a 5 inch circles. Dust with flour on both sides, fold in half and place on wax paper. Place as many as can fit in your steamer and steam for 15 minutes, working in batches. Remove from steamer and peel apart to unseal and make sandwiches.

If making baked buns, on a floured surface roll into balls and place on lined baking sheet. I placed 6 per sheet, these grow. Allow these to rise for 1 hour, covered. Brush tops with beaten egg, sprinkle with sesame seeds and bake for 20 minutes or until golden brown. Allow to cool slightly and slice in half and make sandwich.

Unwrap pork belly and slice into 1/2” strips. Heat a large skillet with vegetable oil and pan sear on each side. Pour soy sauce on top and turn to coat. Cook until browned and crispy on edges.

Now we can assemble these bad boys!

Spread hoisin mixture on both sides of either steamed or baked buns, top with the red leaf lettuce, a few slices of pork belly, the marinated carrots and cilantro.


  • doenjang (Korean soybean paste), 4, tablespoons,,artisan-fermentary-doenjang-fermented-soybean-paste-17-6-oz-aged-3-years
  • boneless skin-on pork belly, 1,,(3- to 3½-pound),
  • onion, 1,,cut into eighths,
  • garlic, 8,cloves, crushed,
  • scallions, 7,,coarsely chopped,
  • fresh ginger, 6, thick slices, unpeeled,
  • honey, 2, tablespoons,,golden-nectar-real-leatherwood-honey
  • fresh ginger, 1½, tablespoons, peeled & grated,
  • gochujang (Korean chile paste), 1, teaspoon,,ofood-gochujang-18oz
  • Red or green lettuce leaves.
  • Perilla leaves (ggaennip). also known as sesame leaves (optional),
  • Steamed White Rice.
  • Lettuce Wrap Sauce.
  • Spicy Pickled Radish Salad.
  1. Preheat the oven to 350°F.
  2. In a large, wide, heavy-bottomed saucepan, whisk together 2 tablespoons of the soybean paste and 1 cup water until smooth. Add the pork belly, skinside up, the onion, garlic, scallions, sliced ginger, and enough water to cover the pork.
  3. Bring to a boil over high heat and then reduce the heat to maintain a simmer until the pork is cooked through and very soft, about 2 hours. Transfer the pork belly to a baking sheet lined with aluminum foil and let cool. Discard the cooking liquid. When the pork is cool enough to handle, remove the skin (but not the fat) and discard.
  4. Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons soybean paste, honey, grated ginger, and chile paste until smooth and then smear the paste all over the top (skin side) of the pork belly. Roast the pork until the top is nicely caramelized, about 30 minutes. You can also broil the pork briefly for a little more char, if you like.
  5. Let the pork rest in a warm place for about 15 minutes. Transfer to a cutting board and thinly slice into two-bite pieces. Serve the pork on a platter with the lettuce, perilla leaves (if using), rice, sauce, and pickled radish on the side. To assemble, put a lettuce leaf in one hand and top with a perilla leaf (if using), a spoonful of rice, a smear of sauce, a piece of pork, and some pickled radish. Wrap the lettuce around the ingredients and take a bite. You&rsquoll love it.

Excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Photography © 2016 by Jean Cazals. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Watch the video: ΦΤΙΑΞΤΕ ΕΥΚΟΛΑ ΠΑΣΤΟ ΚΡΕΑΣ (July 2022).


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