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Spiceology Korean BBQ Pork Belly Hoagie with Kimchi Slaw Recipe

Korean BBQ Pork Belly Hoagie with Kimchi Slaw

  • Author: Chef Tony Reed
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Total Time: 2 hours
  • Yield: 2-4 servings 1x


  • 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

Gochujang Aioli


  1. In a small mixing bowl mix together brown sugar and Spiceology Korean BBQ blend. set aside.
  2. Slice your pork 3/4 of the way (right before the skin starts) through into 1-2-inch squares.
  3. Take the rub mixture in the small bowl and rub the belly getting into all the corners of the cross cuts.
  4. Create a tinfoil boat the length and width of the pork belly, place belly in skin side up.
  5. Lay pork belly in a square cake pan. Surround the belly with onion, celery, ginger, lemon, and leek.
  6. Pour hot water in the sections of the pan with the vegetables.
  7. Paint pork belly skin with salt and rice vinegar.
  8. Place in oven at 250 degrees for one hour.
  9. After the hour is up remove your pan from the oven and turn oven up to 450 degrees.
  10. Paint pork belly skin with vegetable oil.
  11. Roast for another 30 minutes.
  12. 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.
  13. Slice pork belly into 1/2-inch slices.
  14. Slice your hoagie roll in half and toast in oven.
  15. Plate sandwich in order from bottom to top: bun, gochujang aoili, “kimchi” slaw, pork slice (2-3 slices), Gochujang aoili, top bun.