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Pork belly is never better than when it’s sandwiched between steamed buns.
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INGREDIENTS
1 lb pork belly
Salt and pepper, to taste
Five-spice (store bought)
½ English cucumber, sliced thin
¼ head red cabbage, sliced thin
½ cup kimchi, chopped
Black and white sesame seeds
2 mantou steam buns
For the spicy mustard:
1 ½ tsp mustard powder
¼ cup soy sauce
2 Tbsp yellow mustard
Dash white pepper
Dash jalapeño powder
2 Tbsp prepared horseradish
2 Tbsp water
METHOD
Preheat oven to 450ºF.
Score the skin of the pork belly and rub it with salt and pepper. Roast for 20 minutes then reduce heat to 250ºF and bake for an additional hour and fifteen minutes. Remove from oven and while pork is resting, dust it with 5 spice.
To make the spicy mustard, combine mustard powder, soy sauce, yellow mustard, white pepper, jalapeño powder, prepared horseradish, salt and water.
Slice the pork belly.
To assemble, take a bottom bun and top with cucumber, pork belly, kimchi, red cabbage, spicy mustard, and sesame seeds. Place top bun and enjoy!
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