CRISPY PORK BELLY BAO BUNS

Crispy Pork Belly Bao Buns image

Provided by Food Network

Time 21h40m

Yield 4 servings

Number Of Ingredients 18

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

Steps:

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.