Kung Pow Pork Belly Buns with Green Mango

2:00:00

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!

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Ingredients
- Serves 6 +
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1 lb Granulated Sugar
1 1/4 cup Lime Juice
2 cup Chung Jung One® Gochujang Korean Chili Sauce
1 1/4 cup Fish Sauce
1 cup Onion
2 clove Garlic
1/2 in Ginger
to taste Salt and Pepper
4 cup Chicken Stock
to taste Sichuan Peppercorns
to taste Peanuts
to taste Lemongrass
6 Steamed Buns
1 cup Green Mango
1 tsp Canola Oil
to taste Korean Chili Flakes
to taste Salt
Directions HIDE IMAGES
STEP 1
Place Granulated Sugar, Lime Juice, Chung Jung One® Gochujang Korean Chili Sauce, Fish Sauce, Garlic,Ginger and Corn Starch 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 in a heavy bottomed pot on medium heat, render the fat for 5 minutes.
STEP 4
Add the Onion, Garlic, Ginger and Salt and Pepper. Cook for 7-8 minutes.
STEP 5
Add the Chicken Stock and Tomato Juice.
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 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 Mango with Lime Juice, Salt and Korean Chili Flakes. Place inside each of the Steamed Buns, placing a piece of pork on top of it.
STEP 12
Garnish heavily with Peanuts, Lemongrass, Sichuan Peppercorns, Fresh Thai Basil, and Fresh Cilantro.
STEP 13
Serve and enjoy!
Share Your Tips
yupcoolname
Tasty
Leslie Lim
Oh my god! So great!
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