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Korean Pork Belly Bun Bowls

  • Author: Rachel Phipps
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2
  • Category: Lunch
  • Cuisine: Asian

Description

These Korean Pork Belly Bun Bowls are a fun twist on a classic Vietnamese Bun Bowls topped with super addictive, sticky, caramalised Gochujang Korean pork belly.


Ingredients

Scale
  • 3 tbsp Gochujang
  • 1 tbsp Soft Brown Sugar
  • 1 tbsp Dark Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 4 Pork Belly Strips
  • 1 tbsp Thai Fish Sauce
  • Juice of 1/2 Lime
  • 1/2 tbsp Sweet Chilli Sauce
  • Generous Pinch Golden Caster Sugar
  • 4 Small Thin Rice Noodle Nests
  • 3 Large Radishes
  • 2 Large Spring Onions
  • 1/2 Small Cucumber 
  • 1/2 Red Chilli
  • Generous Handful Fresh Coriander 
  • 2 Lime Wedges

Instructions

  1. Marinate the pork belly in the fridge at least 6 hours in advance. Whisk together the Gochujang, soft brown sugar, dark soy sauce, rice vinegar and sesame oil, and coat the pork belly well in a shallow dish. Cover with kitchen wrap before chilling.
  2. Take the pork out to come up to room temperature, uncovered for half an hour before cooking.
  3. Pre-heat the oven to 200 degrees (390 Fahrenheit) and line a baking try well with tin foil (once this marinade bakes on it becomes very difficult to clean!)
  4. Remove the pork from the marinade and roast for 15 minutes. After 15 minutes, turn the pork over and baste with more of the marinade.
  5. While the pork is cooking, boil a small saucepan of water and cook the noodles until tender. Ignore the cooking instructions on the packet; I’ve never had success simply soaking rice noodles in boiling water. Rinse through with cold water and transfer to a large pasta bowl.
  6. Make the dressing by whisking together the fish sauce, chilli sauce, lime juice and a generous pinch of sugar.
  7. To prepare the vegetables, slice the radishes as thin as possible (I use a mandoline). Shred the spring onions as thinly as possible. Peel the cucumber and cut into very thin matchsticks. Remove the leaves from the coriander stalks. Thinly slice the chilli.
  8. Arrange all of the vegetables in portions on top of the noodles.
  9. Remove the pork from the oven, and allow to cool for a few moments until you can touch it to slice it with a very sharp knife without burning your fingers. Arrange in the bowl and serve immediately.