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What can be better than bacon? Answer: it’s daddy pork belly. Pork belly is very popular in Asian cuisines, specially Chinese and Korean but it is gaining a lot of popularity in the United States. As its name implies, pork belly is a boneless fatty cut of meat from the belly of the pig. It is typically used to make bacon buy in its raw (not smoked) state it can have many uses.
I found sliced pork belly while roaming around a Korean store looking for some inspiration for the blog. I saw freshly harvested bok choy and por belly and said, “what can I make with these two ingredients together?”. A couple weeks ago I posted a recipe for Pulled Pork Sliders and thought I could make an Asian version of that using these two ingredients.
I wanted to give the meat an Asian flare and marinated it in a mixture of tamari, hoisin sauce and rice vinegar and then I pan-fried them until nice and crispy. For the slaw, I used green cabbage, bok choy and a russian dressing to cut down the fat of the meat. The results were fantastic flavors infused into the pork belly paired with the freshness of the bok choy.
Try it out and let us know how you like it
- ¼ cup Hoisin Sauce
- 2 tablespoons Tamari
- 1 tablespoon Raw Honey
- 1 tablespoon Rice Wine Vinegar
- 1 teaspoon Sesame Oil
- 1½ lb Pork Belly
- 2 cups Bok Choy
- 1 cup Green Cabbage
- 1 medium Carrot
- 3 tablespoons Onion
- ¼ cup Ketchup
- ¼ cup Mayonnaise
- 1 tablespoon Red Wine Vinegar
- 1 teaspoon Ground Celery Seed
- 1 teaspoon Smoked Paprika
- 12 Slider Buns
- Whisk together the hoisin sauce, tamari, honey, vinegar and sesame oil
- Add the pork belly and toss to combine. Cover and let it rest in the refrigerator for 1 hour
- In the meantime, shred the bok choy and cabbage finely, grate the onion and carrot
- Whisk together the ketchup, mayonnaise, vinegar, ground celery seed and paprika. Season with salt and pepper to taste. Add mixture to bok choy
- Put the bok choy, cabbage, carrot and onions in a large bowl, pour the dressing over the vegetables and toss to combine. Season with salt and pepper, cover and refrigerate for at least 30 minutes
- Preheat your oven to 375 degrees Fahrenheit. Heat 2 tablespoons of oil in a cast-iron skillet. Add the pork belly and cook in batches until crisp. Slice meat into 2-inch strips. Transfer to an oven safe skillet and keep it in the oven until ready to serve
- Slice the buns and toast them. Serve pork belly on toasted buns and top with slaw
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