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Smoked Pork Belly Buns
A fusion twist on traditional Japanese buns, filled with smoky pork belly and crunchy namul slaw.
⏱260 min🍽4 servings📊hard
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Ingredients
- ●1 (1 1/2 pounds) piece pork belly
- ●2 tablespoons black rice vinegar
- ●1 tablespoon brown sugar
- ●1 tablespoon soy sauce
- ●1 cup namul (Korean-style kimchi slaw)
- ●4-6 steamed buns
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Instructions
- 1
Preheat the grill to medium-low heat.
- 2
In a small bowl, whisk together the black rice vinegar, brown sugar, and soy sauce.
- 3
Rub the mixture all over the pork belly, making sure to coat it evenly.
- 4
Place the pork belly on the grill, close the lid, and cook for 4-5 hours, or until the internal temperature reaches 160°F (71°C).
- 5
While the pork is cooking, prepare the namul slaw according to package instructions.
- 6
Once the pork is cooked, let it rest for 10-15 minutes before slicing it thinly.
- 7
Split the steamed buns in half and fill each one with a few slices of the pork belly and some namul slaw.
- 8
Serve immediately and enjoy!