⚽ 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.

Servings |
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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
Ingredients
Pork Belly Marinade
Sandwich
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Instructions
- Combine all the marinade ingredients in a large bowl and mix well.
- 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.
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight.
- 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.
- 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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