Korean Bulgogi Pork Belly Bao

Name: Korean Bulgogi Pork Belly Bao
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 10 minutes + Model.Content.CookTime
Yield: 12 servings
Ingredients: 1 lb. pork belly, skin removed and sliced into ¼-in. slices; 1 cup light soy sauce; ½ cup NAKANO® Organic Seasoned Rice Vinegar; ½ cup dark brown sugar; ¼ cup sesame oil; 1 Tbsp. ginger, freshly grated; 6 cloves garlic, minced; ¼ teaspoon red pepper flakes; ¼ cup NAKANO® Roasted Garlic Seasoned Rice Vinegar; ¼ cup cucumber, thinly sliced; ¼ cup carrots, julienned; ¼ cup cilantro; 1 red chili, thinly sliced; 12 oz. pizza dough divided into 12 balls and rolled out

Yield: 12 servings | Prep Time: 10 minutes | Cook Time: 5 minutes

Ingredients

Pork Belly:

1 lb. pork belly, skin removed and sliced into ¼-in. slices
1 cup light soy sauce
½ cup NAKANO^® Organic Seasoned Rice Vinegar
½ cup dark brown sugar
¼ cup sesame oil
1 Tbsp. ginger, freshly grated
6 cloves garlic, minced
¼ teaspoon red pepper flakes

Pickled Vegetables:

¼ cup NAKANO^® Roasted Garlic Seasoned Rice Vinegar
¼ cup cucumber, thinly sliced or julienned
¼ cup carrots, julienned
¼ cup cilantro
1 red chili, thinly sliced
12 oz. pizza dough divided into 12 balls and rolled out or 12 Asian steamed buns

Directions

Heat oven to 375ºF. Line cookie sheet with foil and lay out pork belly.
Roast until caramelized, approximately 15 minutes.
Set up steamer and shape dough into 4-in. flat rounds. Steam until cooked through.
Fill each with pork belly and garnish with salad.

Tip: Swap white vinegar for NAKANO^® Rice Vinegar for a slightly tangier flavor

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