Bulgogi Pork Belly Bao

Name: Bulgogi Pork Belly Bao
Prep time: 4 h
Cook time: 3 h
Total time: 7 h
Yield: 10 serving
Ingredients: 2 lb pork belly, skin removed; 1 cup low sodium soy sauce; ½ cup mirin; ½ cup brown sugar; ¼ cup sesame oil; 1 tablespoon freshly grated ginger; 6 cloves garlic, minced; ¼ teaspoon red pepper flakes; cucumber, thinly sliced or julienned; carrots, julienned; green onion, thin sliced; red chili, thinly sliced; toasted sesame seeds; Asian Steamed Buns (from this site - or store bought)

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4.5

69 reviews

Excellent

Prep Time
4 hrs
Cook Time
3 hrs
Total Time
7 hrs
Servings
10
Calories
1017 kcal
Course
Main Course, Appetizer
Cuisine
Asian

Bulgogi Pork Belly Bao

Andrew Underwood

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This recipe takes some time, but not a lot of skill - and the flavors are amazing!

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Ingredients

Servings

2 lb pork belly, skin removed
1 cup low sodium soy sauce
½ cup mirin
½ cup brown sugar
¼ cup sesame oil
1 tablespoon freshly grated ginger
6 cloves garlic, minced
¼ teaspoon red pepper flakes

For Serving:

cucumber, thinly sliced or julienned
carrots, julienned
green onion, thin sliced
red chili, thinly sliced
toasted sesame seeds
Asian Steamed Buns (from this site - or store bought)

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Instructions

In a medium bowl, combine the soy sauce, mirin, brown sugar, sesame oil, garlic, ginger and red pepper flakes. Whisk to combine. Place the pork belly in a plastic or glass container and pour half of the marinade over it. Turn the pork belly several times to coat. Cover and refrigerate for 3-4 hours or overnight.
Pour the remaining marinade into a small pan and heat over medium high heat, whisking constantly until mixture comes to a boil. Reduce heat and simmer 3-5 minutes until slightly reduced. Let the mixture come to room temperature. Transfer to a storage container and refrigerate until ready to serve.
After pork has marinated, preheat oven to 300°. Lay two large pieces of tin foil on top of each other and transfer the pork belly (not the marinade) to the center of the tin foil. Seal it up very tightly, to keep the juices in. Place the foil packet on a baking sheet and cook for 2 ½ hours. Open up the foil packet to expose the pork, but still holding the juices and turn the oven up to 450°. Cook the pork for 20 minutes until golden. Remove from oven and cool to room temperature. Reseal the foil package and refrigerate several hours or overnight.
Transfer the pork belly to a cutting board and slice crosswise into ¼" strips.
Working in batches, add 6-7 strips of pork to a large skillet, along with a little fat and drippings. Cook over medium high heat until fragrant and golden. Add 3-4 tablespoons of reserved marinade and cook for 2-3 more minutes to glaze the pork.
Serve pork belly in Asian Steamed Buns with carrots, cucumber, red chili, green onion, sesame seeds and a drizzle of reserved marinade.

Notes

Best enjoyed the same day, but if you have leftover filling and buns, store them separately in the refrigerator for 2-3 days.

Nutrition Information

Show Details

Calories 1017kcal (51%) Carbohydrates 33g (11%) Protein 17g (34%) Fat 90g (138%) Saturated Fat 30g (150%) Cholesterol 108mg (36%) Sodium 1631mg (68%) Potassium 485mg (14%) Fiber 1g (4%) Sugar 24g (48%) Vitamin A 1890IU (38%) Vitamin C 14.3mg (16%) Calcium 74mg (7%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 1017 kcal

% Daily Value*

Calories	1017kcal	51%
Carbohydrates	33g	11%
Protein	17g	34%
Fat	90g	138%
Saturated Fat	30g	150%
Cholesterol	108mg	36%
Sodium	1631mg	68%
Potassium	485mg	10%
Fiber	1g	4%
Sugar	24g	48%
Vitamin A	1890IU	38%
Vitamin C	14.3mg	16%
Calcium	74mg	7%
Iron	2.5mg	14%