⚽ 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
Servings
Ingredients
Pork Belly Marinade
Sandwich
Servings
Ingredients
Pork Belly Marinade
Sandwich
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.
Share this Recipe