Korean Pork Belly Burnt Ends in a Semi-Brioche Roll - Meat Smoke Fire
Korean pork belly burnt ends are fab, but how about some with a sticky and sweet Korean sauce. Cooked on the Big Green Egg, they're amazing.
Ingredients
- 800g pork belly
- 1.5 tbsp Korean Chilli Paste – Gouchujang
- 1.5 tbsp Soy Bean Paste – Doenjang
- Juice of 1/2 lime
- 1 tbsp soft brown sugar
- 1 tbsp soy sauce
- 2 tbsp runny honey
- 1 tsp sesame oil
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