Ingredients
Scale
- 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
Kimchi Slaw
- 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
Gochujang Aioli
- 1/4 cup Kewpie Mayo
- 1 Tbsp Gochujang
- 1 Lime Juice, Wedge
- 1 tsp Spiceology Ginger, Powder
Instructions
- 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 degrees for one hour.
- After the hour is up remove your pan from the oven and turn oven up to 450 degrees.
- 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.