The other day, we had our friends Bear and Bona over. The Husband and Bear each made their own kalbi recipe and they “competed” on seeing who’s was better.
Turns out, their marinade was very similar and everyone liked everything. Along with those lateral cut beef ribs, we marinated flank steak (cut for fajitas) in a bottle of bulgogi mix. For sides we had spice cucumbers and korean potato salad. My contributions to the cook off.
What’s your favorite cookout recipe?
I make these pretty often. They are a party favorite, and just so delicious. It’s crunchy, tangy, savory and bites back a little. I love making these as much as I love eating them. I try not to make them too often because pork belly isn’t really the healthiest cut of meat…says the girl who makes everything bacon.
It’s pretty simple to make, pickled daikon/carrots, and marinate the meat, then pile it all together. Deliciousness for your whole family. I used this recipe from Spoon Fork Bacon.
Pork Belly sliders
Makes 16
Ingredients:
pickled daikon and carrots:
2 carrots, peeled and julienne
1 cup daikon radish, peeled and julienne
2 tablespoons salt
1 cup sugar
1 cup rice wine vinegar
¾ cup water
marinade:
¼ cup hoisin sauce
1 ½ tablespoons low sodium soy sauce
1 ½ tablespoons honey
2 teaspoons rice wine vinegar
1 teaspoon sesame oil
black pepper to taste
½ lb thinly slice pork belly
green onion mayonnaise:
½ cup mayonnaise
2 green onions, thinly sliced
1 garlic clove, minced
½ seedless cucumber, thinly sliced
16 sweet Hawaiian Rolls
1. Place carrots, daikon and salt in a colander over the sink and mix together. Allow to sit for an hour, tossing together every 15 minutes. Thoroughly rinse and
place into a mixing bowl.
2. Place sugar, vinegar and water in a small pot and bring to a simmer until sugar dissolves. Allow to cool for 10 minutes.
3. Pour sugar mixture over carrot and daikon and place in the refrigerator for an hour.
4. Place marinade ingredients into a mixing bowl and whisk together. Add pork belly and toss together until well marinated. Place in the refrigerator and
allow to sit for 30 minutes.
5. Place 2 tablespoons extra virgin olive oil into a grill pan and heat over medium-high heat. Sear and cook pork belly on each side for 4 to 5 minutes.
Remove from heat and set aside.
6. Place mayonnaise, green onions and garlic into a small bowl and stir together.
7. To assemble: Spread a small amount of the spread onto the tops and bottoms of each bun. Place a couple pieces of pork belly into each bottom bun and top with cucumber slices followed by a small amount of daikon and carrots. Place tops on each slider and gently press. Serve.
While I was in the middle of packing for my move, I was very adamant about not cooking anymore. My girlfriends still wanted to come over and hang out after work, so they brought the feast to me! I am so lucky to have such awesome friends! Sliced pork belly, seafood pancakes, bulgogi? NOM NOM NOM.
