In a bowl, mix 1 tablespoon of the gochujang with the Korean rub, miso, garlic, soy and honey. Coat the pork belly with the marinade and leave to marinate in the fridge for 24 hours.
An hour before cooking, remove the pork from the fridge and allow to come up to room temperature.
Prepare the barbecue to 120 – 130°c. Cover the bottom of a Dutch oven with spring onions, then lay the pork belly over the top and cover with cider until the pork is just covered. Top up with a little water if necessary. Put the lid on the Dutch oven and slow cook for about 5 – 7 hours, or until tender and the fat is translucent. Set aside.
Add soapstone or a cast-iron griddle to the barbecue and start bringing it up to a searing temperature of 350°c. Coat the squid in the Chinese five spice and salt.
Toast the brioche buns and set aside. Mix the mayonnaise and remaining gochujang and spread on the buns.
When the cooking surface is scorching hot, add the sunflower oil. Carefully grill the pork belly strips to caramelise. Add the squid and sear hot and fast for around 2 minutes.
Build your burger and eat immediately.
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You will need
Gochujang paste 2 tbsp
Korean spice rub 1 tbsp
Miso 1 tbsp
Garlic cloves 6, grated
Soy sauce 4 tbsp
Honey 1 tbsp
Pork belly strips 4 – 6
Spring onions 12
Medium-sweet cider 500ml
Whole squid 2, prepared
Chinese five spice 1 tbsp
Salt 2 tsp
Brioche buns (squid ink buns optional)
Mayonnaise 1 tbsp
Sunflower oil 2 tbsp
Method
In a bowl, mix 1 tablespoon of the gochujang with the Korean rub, miso, garlic, soy and honey. Coat the pork belly with the marinade and leave to marinate in the fridge for 24 hours.
An hour before cooking, remove the pork from the fridge and allow to come up to room temperature.
Prepare the barbecue to 120 – 130°c. Cover the bottom of a Dutch oven with spring onions, then lay the pork belly over the top and cover with cider until the pork is just covered. Top up with a little water if necessary. Put the lid on the Dutch oven and slow cook for about 5 – 7 hours, or until tender and the fat is translucent. Set aside.
Add soapstone or a cast-iron griddle to the barbecue and start bringing it up to a searing temperature of 350°c. Coat the squid in the Chinese five spice and salt.
Toast the brioche buns and set aside. Mix the mayonnaise and remaining gochujang and spread on the buns.
When the cooking surface is scorching hot, add the sunflower oil. Carefully grill the pork belly strips to caramelise. Add the squid and sear hot and fast for around 2 minutes.
In a bowl, mix 1 tablespoon of the gochujang with the Korean rub, miso, garlic, soy and honey. Coat the pork belly with the marinade and leave to marinate in the fridge for 24 hours.
An hour before cooking, remove the pork from the fridge and allow to come up to room temperature.
Prepare the barbecue to 120 – 130°c. Cover the bottom of a Dutch oven with spring onions, then lay the pork belly over the top and cover with cider until the pork is just covered. Top up with a little water if necessary. Put the lid on the Dutch oven and slow cook for about 5 – 7 hours, or until tender and the fat is translucent. Set aside.
Add soapstone or a cast-iron griddle to the barbecue and start bringing it up to a searing temperature of 350°c. Coat the squid in the Chinese five spice and salt.
Toast the brioche buns and set aside. Mix the mayonnaise and remaining gochujang and spread on the buns.
When the cooking surface is scorching hot, add the sunflower oil. Carefully grill the pork belly strips to caramelise. Add the squid and sear hot and fast for around 2 minutes.
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