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!
Ingredients
Cooking Instructions
step 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 (2 1/3 Tbsp), Fresh Ginger (3 1/3 Tbsp) and Corn Starch (1/2 cup) 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 (1.5 lb) in a heavy bottomed pot on medium heat, render the fat for 5 minutes.
step 4
Add the Onion (1 cup), Garlic (2 cloves), Fresh Ginger (1/2 in), Salt (to taste), and Ground Black Pepper (to taste). Cook for 7-8 minutes.
step 5
Add the Chicken Stock (4 cups) and Tomato Juice (1/2 cup).
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 (1 tsp) 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 (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.
step 12
Garnish heavily with Peanuts (to taste), Lemongrass (to taste), Sichuan Peppercorns (to taste), Fresh Thai Basil (to taste), and Fresh Cilantro (to taste).
step 13
Serve and enjoy!
