With this recipe I take you on a tour of Asia from China, Japan, Korea, Philippines and Vietnam
INGREDIENTS
Smoked Pork Belly
- 3-5lbs of Pork Belly with skin off
- Melinda's Japanese Barbecue Sauce
- Blazing Star Beef Rub
- Blazing Star Asian Bang Sauce
INSTRUCTIONS
- Trim Pork Belly into smaller manageable slabs
- Rub Melinda's Japanese Barbecue Sauce on all sides of the pork belly
- Season Pork Belly with even coat of Blazing Star Beef Rub
- Smoke Pork Belly at 250 degrees for about 5 hours. Looking for an internal temperature of 190
- Add a coat of Asian Bang Sauce to the top and sides of the pork belly, and cook until the internal temperature is 195
- Remove from heat and allow to rest on chopping board until internal temperature is about 150 before slicing
INGREDIENTS
Pickled Carrots and Daikon Radish
- 2 medium carrots
- Daikon Radish
- Rice Wine Vinegar
- Kosher Salt
- Sugar
- Boiling Water
- 2 Jalapenos
INSTRUCTIONS
- Julienne carrots into thin strips
- Julienne daikon radish into thin strips
- Boil 1 1/2 cups of water
- Add 1/2 cup of sugar to a medium size bowl
- Add 4 tablespoons of kosher salt to the same bowl
- Add boiling water to the bowl and mix until sugar and salt dissolve
- Add 3/4 cup Rice Wine Vinegar to the bowl
- Add Julienne carrots and daikon radish to the bowl, make sure the liquid level covers the carrots and daikon radish
- Refrigerate for at least two hours, best if you do the day before
- Thinly slice Jalapenos to serve on tacos
BAO BUN TACOS
Recipe can be found at my Asian Bang Korean Fried Chicken Bao Bun Tacos
TACO ASSEMBLY
- Take one slice of Pork Belly and add it to Bao Bun Taco
- Drizzle Asian Bang Sause on pork belly
- Add 3 thin slices of Jalapeno on top
- Add pickled carrots and daikon radish
- Take a beautiful picture before you take a big bite
I hope you enjoy this recipe and your next party! Please like and subscribe to all of my YouTube Channel for more recipes.