COOKING: PORK BELLY BUN

As some of you may know, last weekend I had the fantastic opportunity to visit Shebeen Festival 2015.  You can read a little about it here if you are interested.  It was fantastic.  The entertainment was brilliant, but the highlight and the main reasons I made the trip to Manchester for the festival were the food.

Among other things, I particularly enjoyed The Busan BBQ’s Pork Belly.  The pork belly had a great flavour and spice which worked fantastically with the apple and cabbage slaw.  I wanted to make this at home and set about finding out how.

Initially, I wanted to replicate The Busan BBQ’s version as close as I could but after some research I discovered that this would be a little more difficult that originally anticipated.  Gochujang is a chilli paste used often in Korean food and so far, I have only been able to find it to purchase on the internet.  I had already purchased the other ingredients assuming that I would be able to purchase the Gochujang chilli paste elsewhere.  Instead, I decided not to replicate The Busan BBQ’s Pork Belly burger and just see what I could make with what I had.

The results were great, I enjoyed what I had created but I know it could have been better.  So I will tell you roughly how it was made and if you want to make it, please do but this is predominantly a post about experimentation and hoping to get something tasty.

_DSC0008First of all I heated a little oil in a large frying pan and begun cooking the sliced pork belly pieces.  Shortly afterwards, I added maybe 2-3 tablespoons of fresh ginger and some garlic.  The only spices I added at all to the pork was chilli powder and chilli flakes. _DSC0012 _DSC0037
A teaspoon of each is plenty depending on how much you’re making and how hot you like your food.  I gave it all a few minutes to cook and then added a few tablespoons of soy sauce and a few tablespoons of toasted sesame oil.  To sweeten the sauce a little, I also added about a tablespoon of brown sugar.  I left the mixture to cook for as long as I could.  The oils obviously will not evaporate so towards the end of cooking I added flour to thicken the mixture and ensure none of the flavour was wasted when served.

_DSC0021Whilst the pork was cooking I made the ‘slaw.  Very simply, I grated cabbage and sweet apples into a bowl and combined with natural yoghurt.  I know yoghurt might not be the traditional ingredient for ‘slaw but I actually believe it works better, especially with spicy food.

All of this was placed between a sesame bun and I thoroughly enjoyed it.  Next time I will try to make this with the Gochujang Chilli Paste required to make this into a Korean dish.  I could also have added some extra spices or herbs although that might have been a little overpowering.  Lime might also have been nice added to the meat or even the ‘slaw.  If you do try this or have made something similar, let me know.  Would be nice to hear your thoughts 🙂 _DSC0054


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Written by Tomos Newland-Jones @MrNewland66

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