RECIPE

Kung Pow Pork Belly Buns with Green Mango

2:00:00
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26 cookbooks

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!

SideChef
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Serves 6

25 Ingredients

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

2 Garlic

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

13 Steps

Steps 1

Place Sugar, Freshly Squeezed Lime Juice, Gochujang Korean Chili Sauce by Chung Jung One, Fish Sauce, Garlic, Ginger and Cornstarch in a pot.

Steps 2

Bring to a boil while whisking allowing the cornstarch to thicken the mixture. Set aside. Thin with hot water if necessary.

Steps 3

Place the Pork Belly in a heavy bottomed pot on medium heat, render the fat for 5 minutes.

Steps 4

Add the Onion, Garlic, Ginger and Salt and Pepper. Cook for 7-8 minutes.

Steps 5

Add the Chicken Stock and Tomato Juice.

Steps 6

Cover the pot, turn the heat to low and cook for 1-1/2 hours until very tender.

Steps 7

Remove bacon from the liquid. Cool slightly on a cutting board and slice into ½” pieces.

Steps 8

Heat a sauté pan over medium, high heat. Add Canola Oil and quickly sear braised pork pieces.

Steps 9

Remove from the pan and drain on a piece of kitchen towel.

Steps 10

Coat the braised bacon pieces in the Gochujang sauce mixture.

Steps 11

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.

Steps 12

Garnish heavily with Peanuts, Lemongrass, Sichuan Peppercorns , Micro Thai Basil and Cilantro.

Steps 13

Serve and enjoy!