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pork belly flour tortillas rice noodles gochugaru gochujang ginger sweet onion garlic pork cilantro your very favorite hot sauce cotija cheese salt
Viewed: 36 - Published at: 7 years agoIngredients
- 1/2 pound pork belly (or if you must, substitute pork shoulder or country style ribs)
- 4 10" wide soft flour tortillas
- 6 ounces rice noodles
- 1 tablespoon gochugaru (Korean pepper flakes)
- 1 tablespoon gochujang (Korean red pepper paste)*
- 1 ounce ginger, sliced into sticks
- 1 sweet onion, roughly chopped
- 5-7 whole cloves of garlic, peeled
- 2 cups (approximate) pork or chicken stock
- 1 bunch cilantro (optional)
- 8 ounces your very favorite, best kimchi
- Korean hot sauce (I like KIM) or substitute your own favorite, maybe "Rooster sauce"
- Crumbled cotija cheese or be bold with a Spanish valdeon (cheese here, VERY optional)
- salt (if needed)
Method
- Mix the gochugaru and gochujang in a bowl. This is going to be sticky. Rub this all over the pork belly.
- Braise the pork belly in either pork stock or chicken broth along with the ginger, onion and garlic for about two hours until it's fork tender. You can hold this overnight, and probably you should. But you are not finished yet.
- Grill the pork belly and bring it back inside. This is bo ssam ma'am. Chop it into small pieces.
- Boil your rice noodles and then plunge them into very cold water. Turn them out into a colander and pat dry with paper towels. Let that rest awhile.
- The burrito station comes next. Smear some hoisen over a 10" tortilla. Sprinkle some peanuts (or sesame) over that . Follow with cheese if you are using any. Give this a squirt of hot sauce.
- Next , add a handful of noodles. Don't overstuff because we hate burrito blowouts. Finish with the pork and kimchi and chopped cilantro if using. Follow our standard burrito roll up rules.
- Set your rolls on a sheet pan and place in a 350F oven. Bake for about 8 minutes.
- *Some of the Korean condiments can be hard to find, such as the gochujang. You can substitute a Chinese bean paste and amp it up with sambal or sriracha to taste. For gochugaru you can use another flaked red pepper.
