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
- 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.
- Take the pork out to come up to room temperature, uncovered for half an hour before cooking.
- 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!)
- 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.
- 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.
- Make the dressing by whisking together the fish sauce, chilli sauce, lime juice and a generous pinch of sugar.
- 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.
- Arrange all of the vegetables in portions on top of the noodles.
- 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.