Crispy Pork Jowl Buns
Slices of flavorful fatty pork jowl cooked until crispy and served in a soft steamed bun with pickled veggies
Servings: 4 buns
Calories: 1347kcal
Ingredients
Veggies
- 2 carrots cut with a julienne peeler
- 5 radishes cut into very thin matchsticks
- 1 Persian cucumber cut into very thin matchsticks
- 1 cup rice vinegar
- 1 tablespoon honey
- 2 cloves garlic
- 1/2 teaspoon salt
- 1 teaspoon gochugaru chili flakes
Pork
- 1.5 pounds sliced pork jowl
- 1/4 cup gochujang
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- pinch of salt
Buns
- 1/2 cup mayo
- 1 tablespoon gochujang
- 4 lotus leaf buns store bought or homemade
Instructions
- Mix all the veggie ingredients in a bowl. Cover and set aside in the fridge for a few hours until ready to use.
- Mix the pork with all the pork ingredients in a bowl. Cover and allow to marinate for a few hours.
- Rinse the marinade off the pork. This is an odd step but I tested doing this a few ways and this was the best way to get crispy flavorful pork.
- Pat the pork dry. Season it again with just a pinch of salt.
- Bring a griddle or pan to medium heat. Cook the pork slow and steady. The fat will render and when the pork is cooked though, you can turn up the heat a little and start getting the browning on the edges.
- When the pork is fully charred and crisp, remove from the pan into a serving bowl.
- Mix the mayo with the gochujang. Steam the buns.
- Spread the mayo on the buns and then add the pork. Top with veggies and serve.
Nutrition
Calories: 1347kcal | Carbohydrates: 47g | Protein: 23g | Fat: 117g | Saturated Fat: 37g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 48g | Trans Fat: 0.1g | Cholesterol: 134mg | Sodium: 1096mg | Potassium: 548mg | Fiber: 2g | Sugar: 13g | Vitamin A: 5188IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 12mg