Pork Belly Cemita

⚽ World Cup 2018 Game 28 – South Korea vs. Mexico

Korean and Mexican cuisine are natural food pairings (i.e. bulgogi tacos) so when I first conceptualized the pork belly cemita, I wrote “f’kin amazeballs” next to it. The hearty cemita puebla is filled with fiery Korean-marinated sliced pork bellies, creating a saliva-inducing spicyness from the charred meat surrounded by fresh veggies and stringy oaxaca cheese to balance the texture and heat. One bite will have you convinced that mexi-korean mashups can be a central part of the denuclearization strategy.

Print Recipe

Pork Belly Cemita

Course

Lunch

Cuisine

Asian, Korean, Mexican, South American

Servings

Ingredients

Pork Belly Marinade

• 4 TBSP gochujang
• 1 TBSP soy sauce
• 1 TBSP gochugaru Korean red pepper powder
• 1.5 TBSP granulated sugar
• 1 tsp ground black pepper
• 2 TBSP mirin/cooking wine
• 1 TBSP sesame seed oil
• 1 TBSP cooking syrup
• 5 cloves garlic chopped
• 1 small onion thinly sliced

Sandwich

• 1 lb sliced pork belly slices 1/4 inch thick
• 4 cemita or sesame seed buns
• 2 avocado
• 1 tomato
• 6 oz oaxaca cheese thin strips
• 1/2 small red onion sliced

Course Lunch Cuisine Asian, Korean, Mexican, South American Servings Ingredients Pork Belly Marinade 4 TBSP gochujang 1 TBSP soy sauce 1 TBSP gochugaru Korean red pepper powder 1.5 TBSP granulated sugar 1 tsp ground black pepper 2 TBSP mirin/cooking wine 1 TBSP sesame seed oil 1 TBSP cooking syrup 5 cloves garlic chopped 1 small onion thinly sliced Sandwich 1 lb sliced pork belly slices 1/4 inch thick 4 cemita or sesame seed buns 2 avocado 1 tomato 6 oz oaxaca cheese thin strips 1/2 small red onion sliced

Instructions

1. Combine all the marinade ingredients in a large bowl and mix well.
2. Cut the pork belly into 2 inch pieces and add to the marinade. Wearing kitchen-grade disposable gloves, massage the pork belly so that it is evenly covered with the spicy marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight.
4. In a skillet on high heat, pour the pork belly and marinade and cook for 6 minutes, stirring constantly. You want to have the onions charred and pork belly fully cooked.
5. Cut the sesame buns in half and smash 1/4 of avocado on the bottom bun. Top with pork belly slices, then sliced tomato + red onion + pile high with oaxaca cheese. Close the bun and take a bite of one of the most delicious things you've ever tasted.

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