Korean Pork Belly Burnt Ends with Sesame Slaw, Steamed Bao & Pickled Cucumber

Korean Pork Belly Burnt Ends

• 1kg pork belly, cut into large chunks
• 3 tbsp Cut to the Smoke Korean Seasoning
• 3 tbsp olive oil

Sesame Slaw

• ¼ white cabbage, finely sliced
• 1 carrot, grated
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp soy sauce
• Small handful fresh coriander

Pickled Cucumber

• ½ cucumber, thinly sliced
• 2 tbsp rice vinegar
• 1 tsp sugar
• Pinch of salt

To Serve

• 8 bao buns (or alternatively Rice)

1. Toss the pork belly with the Cut to the Smoke Korean Seasoning and olive oil until thoroughly coated.
2. Cook low and slow on the BBQ or in the oven at 150°C for 2–2½ hours, until tender.
3. Increase the heat and cook for a further 15–20 minutes, until the pork belly is sticky and caramelised around the edges.
4. To make the sesame slaw, combine the cabbage, carrot, sesame oil, rice vinegar, soy sauce and fresh coriander.
5. Toss the sliced cucumber with the rice vinegar, sugar and a pinch of salt. Set aside to pickle.
6. Steam the bao buns until soft and fluffy. Alternatively, serve the pork belly over rice.
7. Fill the bao buns with the sticky pork belly and sesame slaw, then finish with the pickled cucumber.