Korean BBQ Pork Belly Hoagie with Kimchi Slaw

Name: Korean BBQ Pork Belly Hoagie with Kimchi Slaw
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 2-4 servings
Cuisine: Asian/Pacific Islands
Ingredients: 2 Tbsp Brown Sugar; 1/4 cup Spiceology Korean BBQ blend; 2 Onions, Quartered; 3 Celery stalks, Quartered; 1 Ginger, Diced; 2 Lemon, Wedges; Rice Vinegar; 2 lb Pork Belly; Hot Water; Salt; 6 leaves Napa Cabbage, chiffonade; 1 large Carrot, shredded; 1/4 Leek, chiffonade; 1 tsp Spiceology garlic, powder; 1 tsp Spiceology ginger, powder; 3 Tbsp rice vinegar; 1/4 cup Kewpie Mayo; 1 Tbsp Gochujang; 1 Lime Juice, Wedge; 1 tsp Spiceology Ginger, Powder

Chef Tony Reed

Servings

2-4 servings

Prep Time

30 minutes

Cook Time

90 minutes

Cuisine

Asian/Pacific Islands

Ingredients

2 Tbsp Brown Sugar
1/4 cup Spiceology Korean BBQ blend
2 Onions, Quartered
3 Celery stalks, Quartered
1 Ginger, Diced
2 Lemon, Wedges
Rice Vinegar
2 lb Pork Belly
Hot Water
Salt

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6 leaves Napa Cabbage, chiffonade
1 large Carrot, shredded
1/4 Leek, chiffonade
1 tsp Spiceology garlic, powder
1 tsp Spiceology ginger, powder
3 Tbsp rice vinegar

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1/4 cup Kewpie Mayo
1 Tbsp Gochujang
1 Lime Juice, Wedge
1 tsp Spiceology Ginger, Powder

Directions

In a small mixing bowl mix together brown sugar and Spiceology Korean BBQ blend. set aside.
Slice your pork 3/4 of the way (right before the skin starts) through into 1-2-inch squares.
Take the rub mixture in the small bowl and rub the belly getting into all the corners of the cross cuts.
Create a tinfoil boat the length and width of the pork belly, place belly in skin side up.
Lay pork belly in a square cake pan. Surround the belly with onion, celery, ginger, lemon, and leek.
Pour hot water in the sections of the pan with the vegetables.
Paint pork belly skin with salt and rice vinegar.
Place in oven at 250° for one hour.
After the hour is up remove your pan from the oven and turn oven up to 450°.
Paint pork belly skin with vegetable oil.
Roast for another 30 minutes.
Remove from oven and remove pork from pan. Place vegetables and leftover rendered pork fat in a blender and blend. Blend vegetables, liquid and fat together to make a jus. Season with salt and pepper to taste.
Slice pork belly into 1/2-inch slices.
Slice your hoagie roll in half and toast in oven.
Plate sandwich in order from bottom to top: bun, gochujang aoili, "kimchi" slaw, pork slice (2-3 slices), Gochujang aoili, top bun.