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Ingredients: Pork Belly: 1 3Lb. Pork Belly, Skin Removed Kinderās The Blend Seasoning 3 T. Brown Sugar 1 Tsp. Chinese Five Spice Glaze: Ā½ C. Kinderās Founderās Reserve Bbq Sauce 2 T. Sambal 2 T. Rice Vinegar 1 Tsp. Soy Sauce 1 Tsp. Grated Ginger 1 Clove Garlic, Grated Spicy Bbq Mayo: Ā½ C. Mayo 2 T. Kinderās Founderās Reserve Bbq Sauce 1 T. Honey 2 T. Hot Sauce Pinch Salt Pinch Black Pepper Put It Together: Steamed Bao Buns Spicy Pickles Pork Belly Cilantro Bbq Mayo Method: Start With The Pork Belly. The Night Before Planning To Smoke The Pork Belly, Score Both Sides Of The Pork With A.
Sharp Knife. Season Heavily On All Sides. Place On A Wire Rack, And Into The Refrigerator Overnight. The Next Day, Preheat Your Smoker To 225 Degrees. Once Preheated, Place Your Pork Belly On The Smoker. Smoker For About 2 3 Hours, Or Until The Internal Temperature Hits 155 Degrees. Take The Pork Belly Off Of The Smoker, And Let It Cool. You Can Place It In The Fridge Once Completely Cooled If You Are Cooking Later. To Make The Glaze, Add All Ingredients To A Saucepan, And Whisk Over Medium Heat. Simmer Until Thickened, About 5 8 Minutes. Slice Your Pork Belly Into Ā½ Inch Thick, About 3 Inch Long.
Strips. Preheat Your Oven To 450 Degrees. Line A Baking Sheet With Parchment, And Lay Down 2 15 Slices Of The Pork Belly. Brush Each With Some Glaze. Place In The Oven For 5 Minutes, Take Out, Flip, And Brush Again. Do This Repeatedly Until The Pork Belly Is Starting To Crisp, And The Glaze Is Sticky. Make Your Spicy Bbq Mayo By Adding All Ingredients To A Bowl, And Mix Until Smooth. Steam Your Bao Buns, And Assemble Your Bao With Pickles, The Pork, Bbq Mayo, Cilantro, Crushed Peanuts, And Scallions. Enjoy! You Can Find The Same Kinderās Flavors I Used At Walmart!”. As noted by @japan_reels: “Love Is.
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