Place Granulated Sugar (1 pound), Lime Juice (1 1/4 cup), Chung Jung One® Gochujang Korean Chili Sauce (2 cup), Fish Sauce (1 1/4 cup), Garlic (20 gram),Fresh Ginger (20 gram) and Corn Starch (60 gram) 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 (1.5 pound) in a heavy bottomed pot on medium heat, render the fat for 5 minutes.
Add the Onion (1 cup), Garlic (2 clove), Fresh Ginger (1/2 inch) and Salt and Pepper (to taste). Cook for 7-8 minutes.
Add the Chicken Stock (4 cup) and Tomato Juice (1/2 cup).
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 (1 teaspoon) 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 (1 cup) with Lime Juice (2 teaspoon), Salt (to taste) and Korean Chili Flakes (to taste). Place inside each of the Steamed Buns (6), placing a piece of pork on top of it.
Garnish heavily with Peanuts (to taste), Lemongrass (to taste), Sichuan Peppercorns (to taste), Fresh Thai Basil (to taste), and Fresh Cilantro (to taste).