Pork belly is never better than when it's sandwiched between steamed buns.
1 pound pork belly
Salt and pepper, to taste
Five-spice (store bought)
1/2 English cucumber, sliced thin
1/4 head red cabbage, sliced thin
1/2 cup kimchi, chopped
Black and white sesame seeds
2 mantou steam buns
For the spicy mustard:
1 1/2 teaspoon mustard powder
1/4 cup soy sauce
2 tablespoons yellow mustard
Dash white pepper
Dash jalapeño powder
2 tablespoons prepared horseradish
2 tablespoons water
Preheat oven to 450°F.
Score the skin of the pork belly and rub it with salt and pepper. Roast for 20 minutes then reduce heat to 250°F 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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