Pork

Gochujang Pork Belly & Eel with White BBQ Sauce

Gochujang Pork Belly & Eel with White BBQ Sauce

recipe image

Gochujang Pork Belly & Eel with White BBQ Sauce

Photograph by Bibigo
  • Makes
    1.5 ozportions
Ingredients

  • 2 pounds

    pork belly, pores and skin off


  • 4 tablespoons

    cooking rice wine


  • 1/4 cup

    soy sauce


  • 3 tablespoons

    Bibigo Gochujang Sauce


  • 6

    skinny slices of uncooked ginger


  • 3

    cloves garlic


  • 3 tablespoons

    sugar


  • 1/3 cup

    sesame oil


  • 1 pound

    kabayaki eel


  • 1/2 cup

    Bibigo Gochujang Sauce


  • 3 tablespoons

    mirin


  • 2 tablespoons

    honey


  • 1 cup

    Duke’s Mayo


  • 1/4 cup

    Apple Cider Vinegar


  • 1 teaspoon

    Mustard


  • 1 tablespoon

    Prepared Horseradish


  • 2

    cloves garlic minced magnificent


  • 2 teaspoons

    Worcestershire Sauce


  • 1/2 teaspoon

    Celery Seeds


  • 1/4 teaspoon

    Smoked Paprika

  • salt and pepper to taste

Directions
  1. For White BBQ Sauce, toddle together Duke’s Mayo, Apple Cider Vinegar, Mustard, Prepared Horseradish, Garlic Cloves Minced Truthful, Worcestershire Sauce, Celery Seeds, Smoked Paprika, and salt and pepper.
    Chill for no longer lower than half-hour. Most efficient if made a day forward.
  2. For Pork Belly, Rinse the pork belly total, then plan into a pot, masking it fully in chilly water. Suppose the water to a moderate boil, and cook dinner pork for 10 minutes to get rid of scum. Discard cooking water.

    Self-discipline the pork into a resort pan add ample water to camouflage half the meat. Add rice wine, soy sauce, gochujang, ginger, garlic, sugar and sesame oil. Cook dinner in a 325 F oven for 1 ½ to 2 hours, flipping the meat a couple of cases. Check to appear if the meat is at ease nonetheless no longer falling aside. Take out pork belly and let chilly.

  3. In the intervening time, take the pores and skin off the eel. Combine the gochujang, mirin and honey together to make a glaze. Brush the head of the eel with the gochujang and bake in a 325 F oven for quarter-hour.
  4. Gash pork belly into pieces about 1 slump by ½ slump. Gash the ell the recount identical dimension and stack the eel on top of the pork belly. High with the white BBQ sauce and garnish with the uncooked button mushrooms.

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