Korean pork belly sandwich

4 persons | Kamado, Pork | Meat | Main dish

Prep time

• Light the charcoal and heat your Kamado to a temperature of 150 °C. For this recipe, work with direct heat and place the pro set in the Kamado. After this, place the cast-iron grid on the highest level in the multilevel lift. Now let the Kamado heat up further to 180 °C.

Preparation

• Season the pork belly with the BBQ Herbs, Japanese Smoked Salt and Japanese Szechuan Pepper. Afterwards, place the pork belly on the grill using the straight tweezer. Grill for 5 minutes.
   
• Meanwhile, chop the kimchi and mix well with the mayonnaise and gochujang. Next, pick the lettuce and cut open the burger buns.
   
• Spread the kimchi mayonnaise on the bottom of the burger bun followed by some lettuce and pork belly. Finish the burger with the top of the burger bun and serve.
   

DID YOU KNOW?

Kimchi is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of spices are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger and jeotgal (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is eaten as a side dish with almost every Korean meal.

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