Cooking Instructions
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Step 1
Place
Granulated Sugar (455 g)
, 1 1/4 cup juice from
Limes (10 1/2)
,
Chung Jung One® Gochujang Korean Chili Sauce (575 g)
,
Fish Sauce (300 mL)
,
Garlic (20 g)
,
Fresh Ginger (20 g)
and
Corn Starch (60 g)
in a pot.
Step 2
Bring to a boil while whisking allowing the cornstarch to thicken the mixture. Set aside. Thin with hot water if necessary.
Step 3
Place the
Pork Belly (680 g)
in a heavy bottomed pot on medium heat, render the fat for 5 minutes.
Step 4
Add the
Onions (150 g)
,
Garlic (2 cloves)
,
Fresh Ginger (1.3 cm)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Cook for 7-8 minutes.
Step 5
Add the
Chicken Stock (960 mL)
and
Tomato Juice (120 mL)
.
Step 6
Cover the pot, turn the heat to low and cook for 1-1/2 hours until very tender.
Step 7
Remove bacon from the liquid. Cool slightly on a cutting board and slice into ½” pieces.
Step 8
Heat a sauté pan over medium, high heat. Add
Canola Oil (5 mL)
and quickly sear braised pork pieces.
Step 9
Remove from the pan and drain on a piece of kitchen towel.
Step 10
Coat the braised bacon pieces in the Gochujang sauce mixture.
Step 11
Dress the
Green Mangoes (165 g)
with 2 tsp of Lemon Juice,
Salt (to taste)
and
Korean Chili Flakes (to taste)
. Place inside each of the
Steamed Buns (6)
, placing a piece of pork on top of it.
Step 12
Garnish heavily with
Peanuts (to taste)
,
Lemongrass (to taste)
,
Sichuan Peppercorns (to taste)
,
Fresh Thai Basil (to taste)
, and
Fresh Cilantro (to taste)
.
