Cooking Instructions
1.
Place
Granulated Sugar (2 1/4 cups)
, 1 1/4 cup juice from
Limes (10 1/2)
,
Chung Jung One® Gochujang Korean Chili Sauce (2 cups)
,
Fish Sauce (1 1/4 cups)
,
Garlic (7 tsp)
,
Fresh Ginger (10 tsp)
and
Corn Starch (1/2 cup)
in a pot.
2.
Bring to a boil while whisking allowing the cornstarch to thicken the mixture. Set aside. Thin with hot water if necessary.
3.
Place the
Pork Belly (1.5 lb)
in a heavy bottomed pot on medium heat, render the fat for 5 minutes.
4.
Add the
Onions (1 cup)
,
Garlic (2 cloves)
,
Fresh Ginger (1/2 in)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Cook for 7-8 minutes.
5.
Add the
Chicken Stock (4 cups)
and
Tomato Juice (1/2 cup)
.
6.
Cover the pot, turn the heat to low and cook for 1-1/2 hours until very tender.
7.
Remove bacon from the liquid. Cool slightly on a cutting board and slice into ½” pieces.
8.
Heat a sauté pan over medium, high heat. Add
Canola Oil (1 tsp)
and quickly sear braised pork pieces.
9.
Remove from the pan and drain on a piece of kitchen towel.
10.
Coat the braised bacon pieces in the Gochujang sauce mixture.
11.
Dress the
Green Mangoes (1 cup)
with 2 tsp of Lemon Juice,
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.
12.
Garnish heavily with
Peanuts (to taste)
,
Lemongrass (to taste)
,
Sichuan Peppercorns (to taste)
,
Fresh Thai Basil (to taste)
, and
Fresh Cilantro (to taste)
.
