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