Spicy Smoked Pork Belly Buns
With a depth and heat rooted in Korean cuisine, these rich and luscious pork belly buns offer an incredible amount of flavor in small package.
- Time: 880 min
- Servings: 8
Source: meatwave.com
Ingredients
- For the Pickles
- rice wine vinegar
- water
- sugar
- tablespoon Kosher salt
- seedless cucumber, very thinly sliced on a mandoline
- For the Kimchi Mayo
- drained kimchi, roughly chopped
- mayonnaise
- teaspoons soy sauce
- teaspoon sesame oil
- For the Glaze
- Korean rice syrup
- tablespoons gochujang
- tablespoon gochugaru
- tablespoon rice vinegar
- tablespoon soy sauce
- teaspoons finely minced fresh garlic
- teaspoons finely minced fresh ginger
- For the Pork
- light brown sugar
- kosher salt
- lbs boneless, skinless pork belly
- chunks of a medium smoking wood, such as oak or hickory
- For the Buns
- fresh or frozen Chinese-style steamed buns
- red bird's eye chilies, thinly sliced on a bias
- roughly chopped fresh cilantro
- thinly sliced scallions