Gochujang Braised Pork Belly Bánh Mì
Serves 1
Directions
- 1Slice the ginger and spring onions. Save the white parts of the spring onions for cooking and the greens for garnish.
- 2Cut the pork belly into 1 1/2-inch chunks.
- 3Cook the pork belly in boiling water along with half of the spring onion whites and half of the ginger.
- 4Strain and rinse the pork belly under cold water, then pat dry.
- 5Crush the rock sugar and add it to a pan with a little oil. Once the sugar caramelises and turns amber, add the pork belly.
- 6Sauté the pork belly until golden brown, then add the remaining ginger, spring onions, spices and all the sauces, including the gochujang.
- 7Pour in the water and bring to a boil, then reduce the heat and simmer on low.
- 8Remove the ginger, spring onion and spices, then raise the heat to medium-high to reduce and thicken the sauce. Stir through the sesame oil.
- 9For the pickles, mix the hot water and sugar until dissolved. Add the rice wine vinegar and salt, then pour over the carrot and daikon. Leave to pickle.
- 10Slice the baguette and spread with pork pâté and Kewpie mayo. Add the braised pork belly, cucumber, pickled daikon and carrot, spring onion and a few drops of Maggi seasoning. Finish with crispy chilli oil, if using.
Ingredients
- 500 g pork belly
- 500 ml water
- 20 g ginger, sliced
- 4 whole spring onion, cut into 3 pieces
- 2 whole star anise
- 3 whole bay leaf
- 1 whole cinnamon stick
- 1 1/2 tbsp gochujang
- 1 tbsp dark soy sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp Shaoxing wine
- 30 g rock sugar
- 1 tbsp sesame oil
- a little neutral oil
- 1 whole carrot, slice into matchsticks
- 1/4 whole daikon, slice into matchsticks
- 80 ml rice wine vinegar
- a good pinch salt
- 80 ml hot water
- 1/2 tbsp sugar
- whole baguette
- pork pâté
- Kewpie mayo
- cucumber, thinly sliced
- spring onion, sliced
- Maggi seasoning
- crispy chilli oil (optional)
Tips
- The pork belly is ready when you can easily poke the skin with a chopstick.
