Spicy Bulgogi Pork Belly Bao Buns
Steps
Start by coating the pork belly with the rub.
Now put the smoking wood on the coals and the pork belly on the grate.
Cook the pork belly slowly to a core temperature of 82°C, spritzing it with apple juice every 30 minutes.
Once the pork belly is done, take it off the BBQ and wrap it in cling film. If you can, press it under a weight in the fridge overnight.
The next day, light the Shichirin grill for direct heat and let it get properly hot. Use Marabu charcoal or Binchotan for this.
Slice the cucumber thinly in advance — an asparagus peeler works well, otherwise cut it thinly with a knife.
Prepare the bao buns according to the packet and slice the pork belly thinly.
Grill the pork belly slices on one side first, then turn them over.
Brush the grilled side with bulgogi sauce and turn again once the other side is nicely grilled.
Now brush the other side with bulgogi sauce and turn the slices again once the sauce is sticky; repeat on the other side. They are now ready to come off the BBQ.
Take a bao bun and open it up. Lay a few cucumber slices in first, then two slices of pork belly. Top with some kimchi and pickled carrot. Enjoy.