Gochujang Braised Pork Belly Bao with Kimchi Slaw

Instructions

1. 1

   Cut pork belly into 2-inch cubes. In a large pot, combine gochujang, soy sauce, mirin, brown sugar, minced garlic, grated ginger, and water. Add pork belly to the pot.

   ~10 min
2. 2

   Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 2.5 hours, or until pork belly is very tender.

   ~150 min
3. 3

   While the pork is braising, prepare the kimchi slaw. In a large mixing bowl, combine thinly sliced napa cabbage, julienned carrots, thinly sliced red onion, and chopped kimchi.

   ~10 min
4. 4

   In a small bowl, whisk together rice vinegar, mayonnaise, sugar, salt, and black pepper to make the dressing. Pour dressing over the slaw ingredients and toss to combine.

   ~5 min
5. 5

   Once the pork is tender, remove it from the braising liquid. Shred the pork using two forks. Return the shredded pork to the pot with the sauce and stir in chopped scallions and sesame oil. Simmer for another 5 minutes, allowing the sauce to thicken slightly.

   ~10 min
6. 6

   Steam the bao buns according to package instructions.

   ~15 min
7. 7

   Assemble the bao buns by filling them with the gochujang braised pork belly and a generous portion of kimchi slaw.

   ~5 min