RECIPE

Kung Pow Pork Belly Buns with Green Mango

120m
41 likes
4 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
http://www.sidechef.com

Serves 6

25 Ingredients

1 lb White Sugar

1 1/4 cup Fresh Lime Juice

2 cup Gochujang Korean Chili Sauce by Chung Jung One

1 1/4 cup Fish Sauce

20 g Garlic

20 g Fresh ginger

60 g Cornstarch

1 1/2 lb Pork Belly

1 cup Onion

2 Fresh Garlic Cloves

1/2 in Fresh Ginger

to taste Salt & Pepper

4 cup Chicken Stock

1/2 cup Tomato Juice

to taste Ground Sichuan Peppercorn

to taste Crushed Peanuts

to taste Lemongrass

to taste Micro Thai Basil

6 Steamed Buns

1 cup Green Mango, Juliened

to taste Cilantro Leaves

1 tsp Canola Oil

2 tsp Fresh Lime Juice

to taste Korean Red Chili Powder

to taste Salt

13 Steps

Steps 1

Place White Sugar, Fresh Lime Juice, Gochujang Korean Chili Sauce by Chung Jung One, Fish Sauce, Garlic, Fresh 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, Fresh Garlic Cloves, Fresh Ginger and Salt & 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, Juliened with Fresh 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 Crushed Peanuts, Lemongrass, Ground Sichuan Peppercorn, Micro Thai Basil and Cilantro Leaves.

Steps 13

Serve and enjoy!