• 6 lbs. Skin-On Pork Belly
  • ½ cup Korean chili paste “kojujiang”
  • 2 oz. Korean fish extract
  • 1 Tbsp. minced ginger
  • 2 oz. mirin
  • 1 head Napa cabbage, cut into fine chiffonade
  • 1 cup vegetable oil
  • 1 Tbsp. Sichuan pepper
  • 2 Tbsp. Korean ground chiles
  • 2 Tbsp. Sesame Oil
  • 1 cup rice vinegar
  • ½ cup white sugar
  • Salt, as needed
  • 1 bunch slide scallions
  • 36 steamed Chinese clamshell buns “gua bao”
  • Kimchi Mayonnaise (recipe follows)

Kimchi Mayonnaise:

  • 1 cup mayonnaise
  • Napa cabbage
  • 1 Tbsp. mirin
  • 2 Tbsp. sugar



Pork Belly

Meal Course:

Dinner, Lunch

Dish Type:

Appetizer, Entrée, Sandwich


  1. Marinate pork belly over night with Korean chili paste, fish extract, ginger, mirin and the Korean and chiles.
  2. Smoke pork belly at 215° F for 5 hours or until tender. Once done, wrap pork belly in plastic wrap and allow to cool.
  3. For the Napa cabbage slaw, toss cut cabbage with sugar and salt.
  4. Fry Sichuan peppers in the vegetable oil until dark brown, add the Korean ground pepper and immediately strain very hot oil into cabbage and mix well.
  5. Add rice vinegar, sesame oil and sliced scallions, and adjust seasoning as needed.
  6. Remove skin of pork and slice into ½ inch thick 3 to 4 inch long slices.
  7. At service, grill sliced smoked pork belly until golden brown. Cook steamed buns on a griddle in small amount of oil until golden brown. Open steamed buns and fill with 1 pork belly slice, 1 Tbsp. cabbage slaw and about 1 to 2 tsp. of kimchi mayonnaise.
  8. Serve warm.

Kimchi Mayonnaise

  1. Puree cabbage in a blender into very fine puree, and cook it down over medium heat into a thick paste.
  2. Allow to cool and mix with mayonnaise.
  3. Adjust sweetness with sugar and mirin.