Kimchi Pork Belly Bao with Gochujang Aioli
Tender, slow-cooked pork belly marinated in a sweet and savory Korean glaze, nestled in fluffy steamed bao buns. This dish is elevated with a tangy kimchi slaw and a spicy gochujang aioli for a burst of flavor.
Prep Time
150 min
Difficulty
Medium
Servings
4
Calories
750 kcal
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a large pot, combine pork belly, soy sauce, brown sugar, mirin, minced garlic, grated ginger, and water. Bring to a simmer over medium heat.
~5 min - 3
Cover the pot and transfer to the preheated oven. Braise for 2-3 hours, or until the pork belly is tender and easily shreddable. Remove pork belly from the liquid and set aside. Reserve the braising liquid.
~180 min - 4
While pork is braising, prepare the kimchi slaw. Roughly chop the kimchi and thinly slice the green onions.
~5 min - 5
Shred the braised pork belly using two forks. In a non-stick frying pan, heat a few tablespoons of the reserved braising liquid. Add the shredded pork belly and cook over medium-high heat until slightly crispy and caramelized.
~10 min - 6
Prepare the gochujang aioli. In a medium bowl, whisk together mayonnaise, gochujang, lime juice, and sesame oil until well combined.
~3 min - 7
Steam the bao buns according to package directions. This usually takes about 5-7 minutes.
~7 min - 8
Assemble the bao buns. Spread a generous amount of gochujang aioli on the inside of each steamed bao bun. Top with the crispy pork belly, followed by the chopped kimchi.
~5 min - 9
Garnish with sliced green onions and serve immediately.
Tips
- For an extra layer of flavor, you can broil the shredded pork belly for a few minutes until the edges are extra crispy.
- Leftover pork belly can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a little braising liquid.
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