Kung Pow Pork Belly Buns with Green Mango
We were lucky enough to get our hands on Chef Casey Thompson's Kung Pow Pork Belly Buns with Green Mango, made with Chung Jung One’s Gochujang Korean Chili Sauce. These buns are ridiculously delicious and so easy to make, we just know you're going to love them as much as we do!
1 lb Sugar
1 1/4 cup Freshly Squeezed Lime Juice
2 cup Gochujang Korean Chili Sauce by Chung Jung One
1 1/4 cup Fish Sauce
20 g Garlic
20 g Ginger
60 g Cornstarch
1 1/2 lb Pork Belly
1 cup Onion
1/2 in Ginger
to taste Salt and Pepper
4 cup Chicken Stock
1/2 cup Tomato Juice
to taste Sichuan Peppercorns
to taste Peanuts
to taste Lemongrass
to taste Micro Thai Basil
6 Steamed Buns
1 cup Green Mango
to taste Cilantro
1 tsp Canola Oil
2 tsp Freshly Squeezed Lime Juice
to taste Korean Red Chili Powder
to taste Salt
Place Sugar, Freshly Squeezed Lime Juice, Gochujang Korean Chili Sauce by Chung Jung One, Fish Sauce, Garlic, Ginger and Cornstarch in a pot.
Bring to a boil while whisking allowing the cornstarch to thicken the mixture. Set aside. Thin with hot water if necessary.
Place the Pork Belly in a heavy bottomed pot on medium heat, render the fat for 5 minutes.
Add the Onion, Garlic, Ginger and Salt and Pepper. Cook for 7-8 minutes.
Add the Chicken Stock and Tomato Juice.
Cover the pot, turn the heat to low and cook for 1-1/2 hours until very tender.
Remove bacon from the liquid. Cool slightly on a cutting board and slice into ½” pieces.
Heat a sauté pan over medium, high heat. Add Canola Oil and quickly sear braised pork pieces.
Remove from the pan and drain on a piece of kitchen towel.
Coat the braised bacon pieces in the Gochujang sauce mixture.
Dress the Green Mango with Freshly Squeezed Lime Juice, Salt and Korean Red Chili Powder . Place inside each of the Steamed Buns, placing a piece of pork on top of it.
Garnish heavily with Peanuts, Lemongrass, Sichuan Peppercorns , Micro Thai Basil and Cilantro.
Serve and enjoy!